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Puchka
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5 from 6 votes

Puchka - Kolkata Style Pani Puri

Puchka - Kolkata style pani puri filled with spicy tangy tamarind water and black chickpeas.
Course Snack
Cuisine Bengali, Indian
Keyword Street Food
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 6 hours
Total Time 6 hours 40 minutes
Servings 5 serves
Calories 140kcal
Author Muktha H S

Ingredients

For Filling

  • 2 Medium size Potatoes ,boiled
  • ½ cup Dry Black Chickpeas ,boiled
  • ½ Tsp Red chilli powder
  • 1 teaspoon Black salt
  • ½ teaspoon Jeera powder
  • ½ Tsp Dry mango powder
  • ½ teaspoon Chat masala
  • ½ teaspoon Salt or as required

For Pani

  • ¼ cup Tamarind , refer notes
  • 3.5-4 cups Water
  • 2 Green chilli crushed to paste
  • 1 tablespoon Chopped coriander leaves
  • 1 teaspoon Chopped mint leaves
  • 1 teaspoon Roasted Jeera powder
  • ½ teaspoon Red chilli powder
  • ½ teaspoon Chat masala powder
  • 1 teaspoon Black salt
  • ¾ teaspoon Salt or as required

Instructions

For Pani

  • 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 tamarind juice and discard the residue.
  • Add 2- 2.5 cups of chilled water to the tamarind juice.
  • Add ¾ teaspoon red chilli powder, ½ teaspoon salt, roasted jeera powder, green chilli paste, black salt, chopped coriander leaves and mint leaves.
  • Refrigerate the pani mixture until you are ready to serve. 

For Filling

  • Wash,rinse and soak black chickpeas / kala channa for 6 -8 hrs.
  • 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.
  • Boil 2 potatoes, peel skin, mash and keep it aside.
  • In a bowl ,take mashed potatoes, add ½ teaspoon red chilli powder,salt, jeera powder , chat masala ,black salt and black chick peas, mix everything.

For Serving Puchka

  • 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.

Video

Notes

  • If Tamarind is too sour then use¼ cup and in case if its sweet, use ⅔ cup of tamarind. Actual taste varies depending on the sourness of tamarind , so please test and use tamarind accordingly.
  • 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.

Nutrition

Calories: 140kcal