Crispy Puchka with Tangy Tamarind Water
Hollow, shattered puffed shells filled with spiced potatoes, chickpeas, and fresh mint, dunked in tart tamarind water. The ultimate Indian street snack that's crunchy, tangy, and dangerously addictive.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 6g
Ingredients
- 12 pieces puchka shells (store-bought, fried)
- ¾ cup boiled potatoes, cubed small
- ½ cup canned chickpeas, drained and rinsed
- 2 tbsp tamarind paste
- 2 whole green chilies, minced
- ¼ cup fresh mint leaves, chopped
Instructions
- 1
Whisk tamarind paste with 1 cup water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. This is your tangy water.
- 2
Toss cubed potatoes with chickpeas, green chilies, and most of the mint in a small bowl.
- 3
Gently crack or poke a small hole in the top of each puchka shell.
- 4
Stuff each shell with 1 tbsp of the potato-chickpea mixture.
- 5
Set 2–3 filled puchkas on a plate and pour 3–4 tbsp tamarind water over and around them.
- 6
Garnish with reserved mint and eat immediately before shells soften.
Tools you’ll need
- small bowl
- whisk or fork
- small spoon for filling
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