Notifications x
X
History
all results for ""
Delhi’s gol gappe, Mumbai’s pani puri, and Kolkata’s phuchka often get caught up in the ‘what is better’ game. Irrespective of which variant you like the most, crispy hollow puris stuffed with a spiced filling and tangy-spicy water rule the street landscape of India. Whenever people go outside to relish chaat, the spread begins with a plate of phuchkas. It is what students and working professionals indulge in while returning home.
In the ‘City of Joy’, phuchka stalls are available across markets, bustling streets, and street food hubs. If you trace its history, a mythological tale connects it to the Mahabharata when Draupadi crafted this dish while in exile with the Pandavas. She had limited ingredients at her disposal, and using them, she made crispy puris, stuffing of potatoes, and served it with tangy water, leaving her mother-in-law Kunti impressed. Another legend connects the roots to Magadha (now known as Bihar), but the inventor of the dish remains unknown.
Irres
Read MoreKnead a soft dough of wheat flour and semolina using water. You should be able to roll it easily.
After resting the dough for 30 minutes, roll out an even circle with a small amount of dough.
Use a sharp cutter or bowl to cut out small puris. Slowly deep-fry them in hot oil until they turn fluffy and crispy.
Keep the puris aside while you make the filling and water. Be sure to store them in an airtight container to prevent them from becoming soggy.
For the filling, mix all the ingredients in a bowl. Use your hands to mash everything together into a homogenous mixture.
Crush green chillies to make a paste and roughly chop coriander leaves. Combine all the ingredients for water and taste it.
Add a spoonful of this tangy water to the potato and kala chana mixture and give it a mix. This will make the blend slightly slimy.
Use your thumb to make a small hole in puris and stuff them with the chana-aloo blend. Dunk them in water and enjoy the flavour bombs.
Gol gappa is a North Indian cousin of Bengali phuchka. In gol gappa filling, there is no kala chana, but it can include white peas and onions. The spicy water contains coriander and mint leaves, and many vendors also serve sweet tamarind chutney with it. The phuchka filling has black chana, no onion, and a bit of tangy water made with a base of tamarind and only coriander leaves.
Phuchkas are hollow, crispy spheres made of whole wheat flour and semolina. They are stuffed with aloo-kala chana mix and dunked in tamarind water before serving.
Since phuchkas are deep-fried, they can increase weight if you consume them in large quantities, but moderate consumption would not make much of a difference.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
