Posted on: August 31, 2020 Posted by: Deepsikha Comments: 0

Phuchka or Panipuri or Golgappa, as you may call it, brings water to one’s mouth with just mere utterance of its name or with a quick thought about it. Called by different names in different parts of the country, this one snack is loved by all equally. Young or old, male or female, urban or rural, if you are an Indian, you got to love Phuchka. We Bengalis lovingly call it Phuchka and yes, we love it madly. This one thing is one of the most popular Indian snack and probably, the undisputed King of Indian street food.

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Phuchka does not only tickles your taste buds, it also tickles your childhood memories and very well brings back the child in you. We all have our own shares of memories ans stories associated with this one food. The phuchka-wala standing just outside your school/college/university gate. You coming out with a big smile on your face and rushing towards him, checking for your limited pocket money, dragging friends along with you, buying phuchka and gulping like there is no tomorrow – can you ever forget that? Well, I can’t.

During school/college days, phuchka parties were probably the most happening parties we used to enjoy. Our very humble Phuchka never discriminates between rich and poor. With very small money the fancy dishes may sound like distant dream, but with that you can happily buy Phuchka. Buying Phuchka is buying happiness 🙂 Who said money can’t buy happiness!!! 😀

This ongoing pandemic and lockdown have kept us all away from Phuchka. Me and my husband are dying to have some for such a long time. Finally, we decided to make Phuchka by our own. While he knows how to make Phuchka and have made it earlier as well, I have never tried making it before. Today, during our Phuchka making session, he is the one who was leading and I followed his instructions. This is a joint effort and we enjoyed to our hearts’ content. Ah, this is so satisfying!

All said and done, let me tell you all quickly how we made these puffy, crunchy and super yummy Phuchkas. Also, I will tell you how to make the stuffing and the water. So, lets start.


For Making Phuchka:

  • 1 cup sooji (semolina)
  • 1 table-spoon maida (all purpose flour)
  • 2 table-spoon atta (wheat flour)
  • as required water
  • required oil for deep frying

For Making Stuffing:

  • 2 peeled and boiled potato
  • 1 mid sized onion, finely chopped
  • 2 green chilli, finely chopped (adjust to tolerance)
  • 1/2 tea-spoon cumin powder
  • 1 tea-spoon chaat masala
  • 1/2 tea-spoon chilli flakes
  • 2 table-spoon tamarind pulp
  • handful chopped coriander leaves
  • salt, according to taste

For Making Sour Water:

  • 1/2 cup tamarind pulp
  • 1/2 tea-spoon cumin powder
  • 1/2 tea-spoon black peppercorn powder
  • 1 tea-spoon black salt
  • normal white salt, according to taste
  • 400 ml water


  • Mix all the ingredients mentioned in For Making Phuchka section (except oil) and knead to a soft dough. Carefully add water little by little and make the dough soft. Cover with a wet muslin cloth and keep aside for half an hour.
  • Meanwhile, we shall make the stuffing. Mix all the ingredients mentioned in For Making Stuffing and knead properly. Stuffing is ready, keep it aside.
  • Now, mix all the ingredients mentioned in For Making Sour Water section very well. The water is ready, keep it aside.
  • Coming back to Phuchka making. Take the dough that you have kneaded earlier and roll as thin as possible. If your rolling surface is big enough, you can roll the entire dough at a time. Mine is small so I did it batch by batch.
  • Once you have rolled it properly, take a small round cutter if you have. Alternatively, you can use any round container cap or small steel bowl. Cut small round circles. The circles should be approx 2 inch in diameter.
  • Heat sufficient oil in a pan and fry them one by one or batch by batch. While frying, lightly press with the spatula to make them puffy and crispy. Remove in a big vessel and keep aside. Your Phuchkas are ready.
  • Please note that if you are not consuming them immediately, store them into a big air-tight container or cover them in a way that no air can pass through. Air shall make the Phuchkas soggy.

Now that you have your Phuchkas ready along with the yummy stuffing and tangy water, break one by one in the middle with your finger, stuff with potato filling, dip in tangy water and gulp as if there is no tomorrow 😀 Feel the blast of homemade flavours inside your mouth and thank me later.

Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating!


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