Street Food
Fuchka
Ingredients
- - 200 g (1 1/3 cups) semolina (sooji)
- - 50 g (1/3 cup) all-purpose flour
- - 1/4 tsp baking soda
- - 120 ml (1/2 cup) water, approximately
- - Vegetable oil, for deep-frying
- - 3 medium potatoes, boiled and mashed
- - 1 small onion, finely chopped
- - 1 green chilli, finely chopped
- - 2 tbsp tamarind pulp
- - 500 ml (2 cups) water, for tamarind mixture
- - 1 tsp roasted cumin powder
- - 1/2 tsp black salt
- - 1/2 tsp red chilli powder
- - 1 tsp sugar
- - Salt, to taste
Method
- Combine the semolina, flour and baking soda in a bowl, then gradually add water to form a firm, smooth dough.
- Cover and rest the dough for 20 minutes.
- Roll the dough thinly and cut into small circles using a round cutter.
- Heat the oil in a deep pan to 180°C (350°F) and fry the circles in batches, pressing gently with a slotted spoon so they puff into hollow balls.
- Fry until golden and crisp, then drain on kitchen paper and set aside.
- For the filling, mix the mashed potato with the onion, green chilli and a pinch of salt.
- For the tamarind water, whisk the tamarind pulp with 500 ml water, roasted cumin powder, black salt, chilli powder and sugar, adjusting seasoning to taste.
- To serve, crack a small hole in the top of each fuchka shell, stuff with the potato filling, and dunk immediately into the tamarind water just before eating.
Introduction: Fuchka is Bangladesh’s version of the crisp, hollow puffed shells filled with spiced mashed potato and tangy tamarind water, sold from street carts across every city and town.
Cultural Background: Fuchka is Bangladesh’s version of the crisp, hollow puffed shells filled with spiced mashed potato and tangy tamarind water, sold from street carts across every city and town. It is a social snack, eaten quickly in a few bites, and is closely tied to the bustling street food culture of Dhaka.
Tips: Fuchka shells must be assembled and eaten right away, as they lose their crispness quickly once filled with liquid.
Variations: Some vendors add boiled chickpeas to the potato filling for extra texture and protein.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Store the fried empty shells in an airtight container for up to 3 days; do not store once filled.
Reheating: Re-crisp shells in a low oven for a few minutes if they have softened before filling.
Nutrition: Per serving (approx., 5 pieces): 230 kcal, 4 g protein, 6 g fat, 40 g carbohydrates, 3 g fibre
FAQs:
Q: – Why won’t my shells puff up?
A: The dough may be too soft or the oil not hot enough; ensure a firm dough and consistently hot oil.
Q: – Can I make the tamarind water ahead?
A: Yes, it keeps refrigerated for up to 3 days.