Crispy Puchka with Tangy Spiced Water
Hollow, crispy fried shells filled with spiced potato, chickpeas, and fresh herbs, served with tangy tamarind-mint water. This street-food favorite comes together in 25 minutes with store-bought shells as the shortcut.
- Total time
- 25 min
- Servings
- 2
- Calories
- 165
- Protein
- 5g
Ingredients
- 12 count puchka shells (store-bought, or make your own fried dough balls)
- 1 medium boiled potato, diced small
- ½ cup cooked chickpeas
- 2 tbsp tamarind paste
- 2 tbsp fresh mint leaves, chopped
- ½ tsp red chili powder
- 1 cup water (for the tangy water)
Instructions
- 1
Make the tangy water: whisk tamarind paste, mint, chili powder, salt, and 1 cup water until the paste dissolves completely and the water turns golden-brown.
- 2
Toss diced potato and chickpeas together in a small bowl with a pinch of salt and black pepper.
- 3
Hold each puchka shell gently and make a small hole in the top with your thumb, being careful not to crack it.
- 4
Spoon 1 tbsp of the potato-chickpea mixture into each shell, packing it in lightly.
- 5
Arrange filled shells on a plate and pour the tangy water into a small cup alongside for dipping.
- 6
Dip each puchka into the tangy water, pop it in your mouth, and let the shell shatter on your tongue.
Tools you’ll need
- small mixing bowl
- small cup or dipping bowl
- spoon
- whisk
- plate
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