Name: Authentic Bangladeshi Fuchka (Puchka)
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Bangladesh
Ingredients: 2 cups fine semolina (sooji or suji); 3/4 cup warm water (adjust as needed); 1/4 teaspoon salt; Vegetable oil for deep frying; *For the Filling:**; 3 medium potatoes, boiled, peeled, and mashed; 1/2 cup boiled chickpeas (chana), coarsely mashed; 1 small onion, finely chopped; 2 green chilies, finely chopped; 1/4 teaspoon roasted cumin powder; 1/4 teaspoon black salt (kala namak); 1/2 teaspoon chaat masala or amchur (dry mango powder); Salt to taste; Fresh cilantro, chopped (for garnish); *For the Tamarind Water (Pani):**; 1/2 cup tamarind pulp (imli); 4 cups cold water; 1 tablespoon jaggery or sugar (adjust to taste); 1 teaspoon roasted cumin powder; 1/2 teaspoon black salt (kala namak); 1/2 teaspoon red chili powder (adjust to taste); 1/4 teaspoon chaat masala; 2 green chilies, slit (optional, for extra heat)

Fuchka 🇧🇩 Bangladesh

Crispy semolina shells filled with spicy potato, tamarind water, and chickpeas.

Bangladesh street-food

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