Fuchka

Ingredients

• 6-8 fuchka shellsAs needed
• small potato, boiled and mashed1 piece
• boiled chickpeas.25 cup
• spices for filling (e.g., chaat masala, cumin powder)As needed
• tamarind pulpAs needed
• mint leavesAs needed
• cilantroAs needed
• green chiliesAs needed
• spices for water (e.g., black salt, roasted cumin powder)As needed
• waterAs needed

Instructions

1. 1

   Step 1

   Make a small hole in the top of each fuchka (pani puri shell).

2. 2

   Step 2

   Prepare a filling of boiled potatoes, chickpeas, and spices.

3. 3

   Step 3

   Prepare a spicy and tangy water (pani) by mixing tamarind pulp, mint, cilantro, green chilies, and spices with water.

4. 4

   Step 4

   Fill each fuchka with the potato-chickpea mixture.

5. 5

   Step 5

   Dip the filled fuchka into the spicy water and eat it whole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fuchka works well as a short-term grab-and-go option when stored in a sealed container in the fridge.