Today I prepare "Fuchka". Very common street or junk food. Now we are in lockdown situation, so street food is impossible to buy. So I make fuchka at home easily and obviously this is very hygienic. Follow my video and can prepare perfect mouthwatering fuchka. Here I take 1 cup amount maida suji dough, with 1 cup daal stuffing and 1 cup tamarind tok gravy. With these you can serve 4-5 person easily...So do it hurry and let me know your precious feedback...
INGREDIENTS FOR “TETULER TOK”:
1. 3 tbsp tamarind
2. 1 cup hot water
3. 1 tsp “chotpotir masala”
4. 1 tsp roasted cumin powder
5. 1 tsp red chili flakes
6. ½ tsp salt
7. ½ tsp rock salt
8. 2 tbsp sugar
9. 1 tsp chopped green chili
10. 1 tsp lemon-squash
INGREDIENTS FOR “DAAL STUFFING”:
1. 1 cup “chotpoti daal” or “dabli” boiled with 1 tsp salt
2. 1 boiled potato
3. 1 tbsp “Chotpotir masala”
4. 1 tsp red chili flakes
5. ½ tsp salt
6. 1 tsp chopped green chili
7. 2 tbsp chopped onion
8. 1 tsp lemon-squash
9. some chopped coriander leaves
INGREDIENTS FOR “FUCHKA DOUGH”:
1. ½ cup maida or all purpose flour
2. ½ cup semolina or suji
3. ½ tsp baking soda
4. 1 tsp oil
5. Enough oil for fry
PROCEDURE:
1. Take 1 cup “chotpoti daal” or “dabli”, this daal was soaked with water for overnight. Then I washed this. Now let’s boil daal. So add 1 tsp salt with “chotpotir daal”. Then place pan in a stove with high flame. Stir once. And then cover pan in medium flame for 1 hour or till daal sodden properly.
2. Now make a dough for fuchka. Take a bowl, add ½ cup maida or all purpose flour, ½ cup semolina or suji, ½ tsp baking soda and 1 tsp oil. Mix all and make this maida suji mixture “jhura jhura”. Here I didn’t use any salt to make dough, because using salt with dough, fuchka will not crispy. So don’t use salt with fuchka dough. Now add mild hot water gently. Add water and mix. Make soft dough. Knead well. Soft dough is ready, here I need around less then ½ cup of water. Cover with a plate and keep aside for 30 minutes.
3. Now we make tamarind tok for fuchka. Here I took 3 tbsp tamarind soak with 1 cup hot water for 1 hour. Tamarind already getting soft. Now squeezing tamarind seed from its pulp. Here I doing this with my hand, you can use strainer to separate this tamarind pulp. If pulp is very thick, can add some more water. My tamarind pulp thickness is perfect.
4. Now add 1 tsp “chotpotir masala”, 1 tsp roasted cumin powder, 1 tsp red chili flakes, ½ tsp salt, ½ tsp rock salt, 2 tbsp sugar, 1 tsp chopped green chili and 1 tsp lemon-squash. Mix all properly. You can taste this, if needed add salt sugar or spice. It depends on your taste. So “Tetuler Tok” is redy for “Fuchka”.
5. Take sodden “chotpotir daal”. I take 1 cup sodden daal with its water. Take 1 boiled potato, mash this and add with boiled daal. But not over mash this potato. Now add 1 tbsp “Chotpotir masala”, 1 tsp red chili flakes, ½ tsp salt, 1 tsp chopped green chili, 2 tbsp chopped onion, 1 tsp lemon-squash and some chopped coriander leaves. Mix all properly. Chili depends on your taste. You can add some more or less. Salt add very carefully, because daal already sodden with salt and chotpotir masala already contains salt. So daal stuffing for fuchka is ready.
6. Take maida suji dough. Knead well. For 2-3 minutes, knead and make soft. Make 4-5 balls. Now take a ball, knead again. Make this like thin rooti. Rooti should not make so thin or thick. Take a small size glass or any round shape cutter for making fuchka shape. Like video cut rotti for fuchka and place in a tray. Same way, make others rooti.
7. Heat enough oil in a frying pan. Pour fistly on fuchka rooti. See every fuchka getting fluffy. Keep flame high in frying time. Flip all fuchka. Stir and flip gently. Fry till golden brown colour. Then strain fuchka from oil and transfer in a jhuri. Same way fry rest of fuchka.
8. Now let’s make a plate for fuchka like shop or street style. Take a fuchka, make a hole, gently pour daal stuffing with a spoon and place in a plate. Stuffing amount add of your choice. In middle, place “tetuler tok”. Now spread some chopped onion, chopped coriander leaves and grate boiled egg top of fuchka. So the perfect fuchka plate is ready to serve. This is so amazing. And this homemade fuchka taste is better than street or any kind of hotel restaurant.
Credit:
Video Editing: Self
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ফুচকা, রেসিপি, ফুচকা রেসিপি, ঘরে তৈরী ফুচকা রেসিপি, fuchka, phuchka,
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