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Phuchka and Churmur: Street Food


Phuchka and Churmur: Street Food

Phuchka & Churmur are undoubtedly one of kolkata's street food delicacies. Its spicy and tangy taste brings water in anyone's mouth.

But everyone does not like eating phuchka outside on the street made by 'phuchkawala'. Thats why I am here with the solution to this problem. I tell you a very easy homemade phuchka recipe today. Once you start making it at home you will never buy it from outside ! Undoubtedly !

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PHUCHKA

INGREDIENTS
1.For Making Puris
a)Whole wheat flour/maida(1 cup)
b)Semolina(Sooji/Rava)1 cup
c)Water for kneading ,
 d)Oil for deep frying

2. For phuchka-water 
a)Tamarind 1/4th cup,
b)Finely chopped coriander leaves,
c)Chaat masala 2 tsp,
d)Roasted cumin powder 2 tsp,
e)2 finely chopped green chillies,
f)Black salt 2 tsp,
g)Lemon juice 2 tsp,
h)2 cups water

3. For potato stuffing preparation
a)2 medium size potatoes ( boiled ),
b)white peas half cup ( boiled ),
c)Chaat masala 3 tsp,
d)Roasted cumin powder 1tsp,
e)Salt
  
  METHOD
A) phuchka puri puri preparation:

1) Mix whole wheat flour and semolina in a bowl.  Add enough water and knead it to form a dough. Knead it well for 8-10 minutes. This will make phuchka puri dough elastic and also smooth.

2) Cover the dough with a damp cloth or tea towel and keep it aside for 30 mins. Use damp cloth because air exposure will make the dough ball dry.

3) Now divide the dough into 6 equal sized balls.

5) Take a sharp glass having a diameter of 4-5 cms. Now with the help of this glass cut out round discs from the rolled circles of each ball.



6) Heat oil in a heavy bottom pan. Do not fry the puchka puri on low flame. The oil should be very hot first and then reduce it to maintain the flame at medium throughout until you fry them. If the oil is not hot enough, the puris become soggy later.

7) Gently slide the phuchka discs into the hot oil. Then slightly press it With the help of the back of a ladle so that puris are puffed or bloated very well. Keep the puris moving during while frying them.



8) Flip and fry the puris until golden brown and crisp. Do not fry too much.

9) Take the cooked puris on absorbent paper. Puri for phuchka is ready.

B) Water/pani preparation:



Soak tamarind in warm water for 15 minutes and mix its pulp in water properly and strain to separate its residuals. Add all the ingredients into the pulp and mix well with hand blender

C) Potato stuffing preparation:



Mash boiled potatoes with your hand. Add white peas, green chillies & all other ingredients.
SERVING
Make a little hole on the top of the puris and add potato stuffing & tamarind water into it. Then serve immediately.
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CHURMUR
While making phuchkas sometime all the dough balls may not be fluffy. Not to worries in this case friends. We can obviously make tasty churmurs with these puris.
INGREDIENTS

1)phuchka(12-14 pcs)
2)2 big potatoes
3)4 chopped green chillies
4)coriander powder(1 tsp spoon)
5)zeera powder(1 spoon)
6)dried chilli(2)
7)chat masala(1/2 spoon)
8)tamarind water(4 spoon)
9black salt(1/2 spoon)
10)salt(as per taste)
11)potato sev(1/2 cup)



METHOD
1.Boil the potatoes.Then cut it in slices.
2.Add the chopped chillies,fried spices,black salt to the smashed potatoes.
3.Add salt to taste.
4.Do not turn the smashed potatoes in a paste.
5.Sprinkle tamarind water on top.Also you can add fried spices if you want.
6.Add the phuchkas on top by smashing them.
7.Then add sec from top(You can add broken phuchkas & sev also).
8.Boiled chana or gram can also be added to enhance the taste.



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