Fuchka (with easy hacks)

Packed with flavor, Fuchkas should be the national dish of Bangladesh! Creamy potatoes and chickpeas encased in a fried crispy shell are dipped into tok – a delicious and mouthwatering tamarind water. Fuchkas are irresistible and you and your guests will not be able to stop eating these! My recipe is filled with vibrant flavor (spicy, tangy, creamy, and crispy) and easy hacks that cut down the cooking time in half. I promise you that your first bite will immediately transport you into the bustling streets of my childhood home, lovely Dhaka.

Ingredients:

Filling

•  1 can of chickpeas
• 1 large potato
• 2 teaspoons chat masala
• 1 grated small cucumber
• 1 shallot
• 1/2 lime peel finely chopped

2 green chilies (optional)

• Cilantro for garnish

Tok/ tamarind water

• 4 cups of water
• 4 heaping tablespoon of tamarind concentrate
• 2 tsp chat masala
• 1 tsp cumin
• 1 tsp chili flakes
• 1 tsp sugar
• Salt to taste
• Handful of onion, chili and cilantro for garnish

Topping

• 1 grated boiled egg
• Grated cucumber
• Sliced shallot
• Sprinkle of chat masala

Instructions:

Filling

• Pressure cook the chickpeas, potatoes, and chat masala for 2 mins (I used my instant pot to cut down on cooking time. If you don’t have an instant pot, boil them on the stovetop until tender)
• While the chickpeas and potatoes are pressure cooking, finely chop/grate cucumber, shallot, lime peel, cilantro, and chilies (if using)
• After the potatoes and chickpeas are tender, mash them with half of the cucumber, shallots, cilantro, lime peel, and chilies (Save the other half for the tok and final garnish)

Tok

• Heat water in the stove for about 5 minutes and add tamarind concentrate, chat masala, crushed pepper, salt, cumin, and sugar. Give it a good mix so that the spices dissolve (~2 mins)
• Turn off the heat and finish with a sprinkle of onion, cilantro, and chilies

Assembly

• Deep fry fuchka shells in hot oil (You can also use prefried ones from the store). These puff up very quickly and takes only about 1-2 minutes
• Crack open a fuchka shell with your thumb
• Scoop the potato and chickpeas filling inside
• Garnish with a grated boiled egg, cucumber, shallot, and cilantro
• Finish with a sprinkle of chat masala
• Dip the assembled shell into your tok and enjoy!

@mealswithaneels

Easy fuchka recipe with hacks – My favorite Bangladeshi street food! We demolished this entire plate in less than 30 seconds. I was so happy with how it turned out because it took me back to the bustling streets of Dhaka! Ingredients: Filling 💛 One can of chickpeas 💛 One large potato 💛 2 teaspoons chat masala 💛 One grated small cucumber 💛 One shallot 💛 1/2 lime peel finely chopped 💛 Two green chilies 💛 Cilantro for garnish Notes: – I pressure cooked the chickpea and potatoes in my @thepioneerwoman instant pot for 2 mins. If you don’t have a pressure cooker, feel free to boil them on the stovetop instead 🙂 – You can find chat masala and tamarind concentrate at your nearest Indian/Bangladeshi grocery store Tok/ tamarind water 💛 Four cups of water 💛 Four heaping tablespoon of tamarind concentrate 💛 2 tsp chopped masala 💛 1 tsp chili flakes 💛 1 tsp sugar 💛 Salt to taste 💛 Handful of onion, chili and cilantro for garnish Topping 💛 One grated boiled egg 💛 Grated cucumber and shallot 💛 Sprinkle of chat masala and lime peel bangladeshi bangladeshifood deshi

♬ Tomar Jonno – Arnob