Puchka (Gol Gappay)

Ingredients

• 1.5 cups all-purpose flour
• 2 cups vegetable oil for deep frying, plus 1 tbsp for dough
• 2 whole potatoes, medium
• 1 can (15 oz) chickpeas, canned
• 3 tbsp tamarind paste
• 1 tsp cumin powder
• ½ tsp red chili powder
• 1 tbsp ginger-garlic paste
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Boil potatoes until fork-tender, ~15 minutes. Drain, cool, and dice into 1/4-inch cubes.

2. 2

   Drain and rinse canned chickpeas. Mix in a bowl with diced potato, cumin, chili powder, and ginger-garlic paste.

3. 3

   Whisk tamarind paste with 1 cup water to make tamarind water. Taste and adjust salt and spice level.

4. 4

   Mix flour with 1 tbsp oil, 1/4 tsp salt, and 1/2 cup water. Knead into a smooth, soft dough for 2 minutes.

5. 5

   Divide dough into 16 balls. Roll each into a thin disk 2-3 inches across.

6. 6

   Heat 2 cups oil to 350°F in a deep skillet or wok. If no thermometer, oil is ready when a small piece of dough sizzles immediately.

7. 7

   Gently slide one disk into hot oil. It will sink, then float. Fry 10-15 seconds per side until light golden and puffed.

8. 8

   Transfer puffed disk to paper towels. Once cooled, gently poke a hole in the side and crimp open a 1-inch mouth.

9. 9

   Repeat with remaining dough disks. You should have 16 hollow puffed spheres.

10. 10

    Spoon 1 tbsp potato-chickpea filling into each puffed sphere. Drizzle 1 tbsp tamarind water over the top.

11. 11

    Garnish with cilantro. Serve immediately while puffas are still crispy. Eat in one bite.

Tools you’ll need

• medium pot for boiling potatoes
• mixing bowls (2)
• whisk
• dough board or counter
• rolling pin
• deep skillet or wok (10-12 inches)
• instant-read thermometer or oil thermometer
• slotted spoon or spider strainer
• paper towels

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