Crispy Puchka with Spiced Tamarind Water
Hollow, shatteringly crispy potato-filled shells dunked into tangy, spiced tamarind water—the classic Indian street snack that's pure theater on a plate. Fills and water prep in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ¼ cup semolina
- ½ tsp salt
- 1 cup boiled potatoes, diced small
- 3 tbsp tamarind concentrate
- 1 tsp cumin seeds
- ½ tsp red chili powder
- 2 cups neutral oil for deep frying
Instructions
- 1
Mix flour, semolina, and salt with 5 tbsp water until a stiff dough forms. Knead 2 minutes until smooth.
- 2
Roll dough into 12 balls. Flatten each ball, stuff with 1 tsp diced potato, seal edges, then roll into a thin 2-inch disc.
- 3
Heat oil in a heavy pot to 350°F. Fry discs 60 seconds per side until golden and hollow. Remove to a paper towel.
- 4
Heat 2 cups water in a pot. Add tamarind concentrate, cumin seeds, chili powder, and a pinch of salt. Simmer 3 minutes until fragrant.
- 5
Poke a small hole in the top of each puchka. Pour or ladle tamarind water into the cavity until it pools slightly.
- 6
Serve immediately—the shells should still be snapping crisp as you dunk and bite.
Tools you’ll need
- mixing bowl
- heavy-bottomed pot or deep skillet
- instant-read thermometer
- slotted spoon
- rolling pin
- paper towels
- small spoon or ladle
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