Phuchka( ফুচকা)

 Here’s a recipe for making **Homemade Phuchka** (also known as Puchka, Golgappa, or Pani Puri). Phuchka is a popular street food in Bengal and other parts of India, made with crispy hollow puris filled with tangy tamarind water, spicy mashed potatoes, and other flavorful fillings.

### Ingredients:

#### For the Puris:

- 1 cup semolina (sooji/rava)

- 2 tbsp all-purpose flour (maida)

- A pinch of baking soda

- Water (as needed for kneading)

- Oil (for frying)

#### For the Filling:

- 2 large potatoes (boiled and mashed)

- 1 small onion (finely chopped)

- 2-3 green chilies (finely chopped)

- 1 tsp roasted cumin powder

- 1 tsp red chili powder

- 1 tsp black salt (kala namak)

- 1 tbsp tamarind pulp (optional)

- Fresh coriander leaves (chopped)

- Salt to taste

#### For the Tamarind Water (Pani):

- 1 cup tamarind pulp (soak tamarind in water and strain)

- 2 cups cold water

- 1 tsp roasted cumin powder

- 1 tsp black salt (kala namak)

- 1 tsp chaat masala

- 1-2 green chilies (crushed)

- A handful of fresh mint leaves (optional, for extra freshness)

- Salt to taste

- A pinch of sugar (optional)

### Instructions:

#### For the Puris:

1. **Prepare the Dough:**

   - In a mixing bowl, combine semolina, all-purpose flour, and a pinch of baking soda.

   - Gradually add water to knead it into a stiff dough. The dough should not be too soft or sticky.

   - Cover the dough with a damp cloth and let it rest for 30 minutes.

2. **Shape the Puris:**

   - After resting, knead the dough again for a minute.

   - Roll the dough into a thin sheet (not too thick) using a rolling pin.

   - Use a small round cutter or a small bowl to cut out small circles (about 2 inches in diameter) from the rolled dough.

3. **Frying the Puris:**

   - Heat oil in a deep pan for frying.

   - Once the oil is hot, fry the puris in batches. Press them lightly with a slotted spoon to help them puff up.

   - Fry them until they are golden brown and crispy. Remove and drain on paper towels.

   - Allow the puris to cool completely before using. They will become crispier as they cool.

#### For the Filling:

1. **Prepare the Filling:**

   - In a bowl, mix the boiled and mashed potatoes with chopped onions, green chilies, roasted cumin powder, red chili powder, black salt, tamarind pulp, and fresh coriander leaves.

   - Adjust the seasoning with salt and mix well. You can also add chickpeas or boiled yellow peas to the filling if you like.

#### For the Tamarind Water (Pani):

1. **Prepare the Tamarind Water:**

   - In a bowl, combine the tamarind pulp with cold water.

   - Add roasted cumin powder, black salt, chaat masala, crushed green chilies, mint leaves, and salt.

   - Stir well and adjust the seasoning. Add a pinch of sugar if you like a balance of sweet and tangy flavors.

   - Keep the tamarind water chilled until serving.

### Assembling Phuchka:

1. Take a crispy puri and make a small hole in the center using your thumb.

2. Fill the puri with a spoonful of the potato filling.

3. Dip the filled puri into the chilled tamarind water (pani) or pour some pani into it.

4. Eat immediately in one bite for the best experience.

### Tips:

- You can store leftover puris in an airtight container to keep them crispy.

- Customize the pani by adding more or less spice, depending on your taste.

- For a variation, try using spiced yogurt for a **Dahi Phuchka**.

Enjoy your homemade **Phuchka**!