Foochka 200gm In London

How to Make Crispy Foochka with Flavorful Masala & Pani

Phushka, also known as puchka or pani puri, is a popular dish loved for its crispy crust and tangy, spicy water. Here's a step-by-step guide to making authentic phushka at home.

Ingredients

For the Foochka (Puris)

1 cup semolina (sooji)

¼ cup all-purpose flour (maida)

¼ teaspoon salt

Water (as needed for kneading)

Oil (for deep frying)

For the Masala (Stuffing)

2 medium boiled potatoes (mashed)

½ cup black chickpeas (soaked & boiled)

1 teaspoon roasted cumin powder

½ teaspoon chaat masala

For the Pani (Spiced Water)

2 cups chilled water

¼ cup mint leaves

¼ cup coriander leaves

1 green chili

Step 1: Making the Foochka (Puris)

Mix semolina, all-purpose flour, and salt in a bowl.

Add water gradually and knead a firm dough. Rest for 20 minutes.

Roll out small discs and deep fry in hot oil until golden and puffed.

Drain on paper towels and set aside.

Step 2: Preparing the Masala (Stuffing)

Mash boiled potatoes and mix with boiled black chickpeas.

Add roasted cumin powder, chaat masala, red chili powder, and salt.

Mix in tamarind pulp and coriander leaves.

Step 3: Making the Pani (Spiced Water)

Blend mint leaves, coriander leaves, green chili, ginger, and tamarind pulp with a little water.

Strain and add roasted cumin powder, black salt, chaat masala, and sugar.

Mix with chilled water and keep in the refrigerator.

Step 4: Assembling Foochka

Lightly crack open a puri.

Fill with the prepared masala stuffing.

Pour in the chilled spiced water.

Serve immediately and enjoy!