As I said before too.. cuisines travel across the country and so as well through states with lil bit of modifications and getting new names too..
This is phoochka.. aka pani-puri, pani-batashe, gol-gappe, gupchup and many more..
Phoochka is mainly from Kolkata and in Bihar too have heard the same name. Unlike pani-puri, this is always served teekha (salty and spicy). In fact spices are different too whereas pani-puri served with both mitha and green-teekha pani. Fillings are totally different too. Deep fried purees are made from semolina filled with aloo-masala (spiced and mashed potatoes) and imli-pani (tamarind-water).
In Kolkata you’ll find phoochka-wala at every corner of the road and I remember we all siblings used to wait for thursday because including phoochka and churmur he used to bring aloor-dom (potato-dum).. which was miraculous 😋😋😋😋. FYI.. churmur is nothing but the same mashed potatoes mixed with crushed purees and imli-pani. It’s lil bit watery.
Uff.. while writing this my mouth is getting filled with water🤢.
Here in this blog, I am sharing the recipe of the mashed potatoes and tamarind water. Again this recipe was borrowed by my mother from our local phoochkawala. She was master in borrowing recipes😉. I bet that same taste you’ll get 😋. Purees I made once.. they were perfect but now I use ready-to-fry purees.. easily you get at amazon.
FOR THE SPICE OR MASALA:
5 tbsp Coriander or dhania seeds
20-25 whole red chillies
15 bay leaves
FOR ALOO-MASALA OR MASHED AND SPICED POTATOES
1/2 kg boiled and peeled potatoes
4-5 tsp of grinded masala.. masala is variable here because few people like more spicy while others less. So you can adjust here.
Handful of chopped coriander leaves
1/2 cup salted and boiled chana or chickpeas
5-6 chopped green chillies
For imli-pani or tamarind water:
25 gms imli or tamarind soaked in 1/2 cup water for an hour.
1/2 ltr water
1 tsp grinded masala
First of all take potatoes and mash them evenly. Add 2 tbsp grounded spice which you prepared, salt, chana and coriander leaves. Mix all well.
Now mash the tamarind using your fingers.. strain the juice using tea strainer in a deep jar. Add water, grounded masala and salt as per your taste.
Now deep fry the ready-to-fry purees.
Now here is the method to eat too.. 🤣take a puri.. make a wide hole by poking your finger. Add mashed potatoes and fill with imli pani.. put it in your mouth and forget about the world😉🤣..