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Close-up of authentic Bangladeshi fuchka with golden-brown crispy puris filled with spicy yellow pea and potato mixture, served alongside a bowl of tangy tamarind water with visible cumin seeds and dried red chilies, garnished with fresh coriander.

Bangladeshi Fuchka (Pani Puri)

Fuchka consists of crispy, hollow puris filled with a spicy, tangy potato mixture and served with flavored water (pani). It's a popular street food in Bangladesh, known for its burst of flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10
Course: Street Food
Cuisine: Bangladeshi, Indian (Street Food)
Calories: 350
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup Semolina (Suji) Main ingredient for making the puris (fuchkas)
  • 1 tablespoon All-purpose flour (Maida) Helps bind the dough together
  • ¼ teaspoon Baking Soda Makes the puris crispy and puff up
  • A pinch Salt For flavor in the dough and pani
  • As needed Water For kneading the dough and mixing the pani
  • 2 medium Potatoes (boiled) Mashed to make the filling
  • ½ small Onion Finely chopped for filling
  • 1-2 chopped Green Chilies Adds spiciness to the filling and pani
  • ½ teaspoon Cumin Powder For seasoning the filling and pani
  • ½ teaspoon Chaat Masala Adds tanginess to the filling and pani
  • ¼ teaspoon Turmeric Powder For color and flavor in the filling
  • ½ teaspoon Red Chili Powder For spiciness in the filling
  • ½ teaspoon Lemon Juice For spiciness in the filling
  • ¼ cup (chopped) Fresh Coriander For garnishing and flavor in the filling
  • 1 tablespoon Tamarind Pulp For the tangy flavor in the pani
  • 1 teaspoon Roasted Cumin Powder Adds smokiness to the pani
  • ½ teaspoon Black Salt For a unique salty flavor in the pani
  • ½ teaspoon Regular Salt For seasoning the pani
  • A handful Fresh Mint Leaves Adds freshness to the pani
  • 2 cups Cold Water To make the pani (flavored water)

Equipment

  • 1-2 mixing bowl For preparing dough and aloo filling
  • 1 Rolling Pin To roll the dough into small discs
  • 1 Deep Fryer or Pan For frying the puris
  • 1-2 Spoon For stuffing the puris with the filling
  • 1 Small Pot or Pan For preparing the flavored water (pani)
  • 4-6 Serving Plates For serving the assembled fuchka and pani

Method
 

  1. First, mix semolina, flour, baking soda, and salt, then add water to form a dough. Let it rest for 30 minutes. Roll the dough into small discs and fry until golden and puffed. Set aside.
  2. Next, mash boiled potatoes and mix with onions, green chilies, spices, and coriander to make the filling.
  3. For the pani, mix cold water, tamarind pulp, cumin powder, black salt, and regular salt. Blend mint and green chilies and add them to the water. Chill the pani.
  4. To assemble, poke a hole in each puri, stuff with the filling, and dip in the chilled pani. Serve and enjoy!

Video

Notes

Freshness is Key: The secret to perfect fuchka lies in its freshness. The puris should be fried just before serving, and the pani should be chilled. Once the puris are stuffed with the filling and dipped in the pani, they should be eaten immediately to maintain their crispiness and avoid sogginess.
Additionally, if you're making the fuchka for a gathering, it’s best to assemble them in small batches rather than all at once. This ensures that everyone enjoys the crunchiness of the puris with the refreshing, flavorful pani!