Puchka – Kolkata Style Pani Puri

Puchka is a version of panipuri which is a famous street food in Kolkata. This Kolkata style Puchkas are easy to make and delicious. Its the pani ,in Puchka that makes it so delicious . It is a spicy ,tangy and thirst quenching street food that is loved by all generations,throughout India.

Puchka is the name given for ubiquitous panipuri in East India. How is this different from ,regular pani puri is the filling and pani. Filling used here Black chickpeas and potatoes. Pani is done using Tamarind and spices. It’s worth trying this delicious Puchkas at home during weekends to enjoy with whole family.

I have tried Puchka ‘s by using store bought Puri’s ,you can try with homemade puri’s too.

Recipe Card for Puchka

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Puchka - Kolkata Style Pani Puri

Prep Time

10 mins

Cook Time

30 mins

Soaking Time

6 hrs

Total Time

40 mins

 

Puchka - Kolkata style pani puri filled with spicy tangy tamarind water and black chickpeas.

Course: Snack

Cuisine: Bengali, Indian

Keyword: Street Food

Servings: 5 serves

Calories: 140 kcal

Author: Muktha Gopinath

Ingredients

For Filling

• 2 Medium size Potatoes ,boiled
• 1/2 cup Dry Black Chickpeas ,boiled
• 1/2 Tsp Red chilli powder
• 1 Tsp Black salt
• 1/2 Tsp Jeera powder
• 1/2 Tsp Dry mango powder
• 1/2 Tsp Chat masala
• 1/2 Tsp Salt or as required

For Pani

• 1/2 cup Tamarind
• 3-3.5 cups Water
• 2 Green chilli crushed to paste
• 1 Tbsp Chopped coriander leaves
• 1 Tsp Chopped mint leaves
• 1 Tsp Roasted Jeera powder
• 1/2 Tsp Red chilli powder
• 1/2 Tsp Chat masala powder
• 1 Tsp Black salt
• 3/4 Tsp Salt or as required

Instructions

For Pani

1. Take ½ cup (40 grams) of tamarind and soak it in a 1 cup of hot water for 30 minutes.

2. After 30 minutes, extract the juice, strain tamarind juice and discard the residue.

3. Add 2- 2.5 cups of chilled water to the tamarind juice.

4. Add ¾ tsp red chilli powder, ½ tsp salt, roasted jeera powder, green chilli paste, black salt, chopped coriander leaves and mint leaves.

5. Refrigerate the pani mixture until you are ready to serve. 

For Filling

1. Wash,rinse and soak black chickpeas / kala channa for 6 -8 hrs.

2. Pressure cook Black Chana with pinch of salt and a cup of water for 2-3 whistles. Drain water (reserve and use it for anything you cook later , as it is nutritious) and keep chana aside.

3. Boil 2 potatoes, peel skin, mash and keep it aside.

4. In a bowl ,take mashed potatoes, add ½ tsp red chilli powder,salt, jeera powder , chat masala ,black salt and black chick peas, mix everything.

For Serving Puchka

1. Tap the Puri at the center lightly to make a half inch hole in it

2. Add about 1 teaspoon of the potato chickpea filling into the puri. 

3. Fill the puri with spicy tamarind water and serve.

Recipe Notes

• No Sweet Chutney is used in Puchka , if you want you can use it.
• No Onion and sev are used for authentic Kolkata Puchka, its optional.
• There is no exact measurements for the spices used, as it is altered suit their taste.

Step by Step Directions on making of Puchka :

Wash and soak black chickpeas / kala chana for 6 -8 hrs.

Take ½ cup (40 grams) of tamarind and soak it in a 1 cup of hot water for 30 minutes.

After 30 minutes, extract the juice, strain and discard the residue.

Make a paste from 2 green chillies ,I used mortar and pestle for this.

Add ¾ tsp red chilli powder, ½ tsp salt, roasted jeera powder, green chilli paste, black salt, chopped coriander leaves ,green chilli paste and chopped mint leaves to the tamarind juice and also add 2- 2.5 cups of chilled water.

Refrigerate the pani mixture until you are ready to serve.

Pressure cook Black Chana with pinch of salt and a cup of water for 2-3 whistles. Drain water (reserve and use it for anything you cook later , as it is nutritious) and keep chana aside.

Steam or boil 2 potatoes.

Peel skin, mash and keep it aside.

In a bowl ,take mashed potatoes, add ½ tsp red chilli powder,salt, jeera powder , chat masala ,black salt and  mix everything. 

Add boiled chickpeas to it and mix well .

Tap the Puri at the center lightly to make a half inch hole in it.Add about 1 teaspoon of the potato chickpea filling into the puri.

Fill the puri with spicy tamarind water and serve.