Fuchka

Ingredients

• 200 g semolinaSubstitute: fine wheat flour
• 100 g flour
• 200 g chickpeasSubstitute: canned chickpeas
• 2 medium potatoes
• 100 g tamarindSubstitute: tamarind paste
• 2 tsp cumin powder
• 1 tsp chili powder
• 1 tsp black salt
• 2 medium onion
• 4 pieces green chilies
• 500 ml vegetable oil

Instructions

1. 1

   Mix semolina and flour with water and a pinch of salt to make a stiff dough. Rest 30 minutes.

2. 2

   Roll out very thin and cut into small rounds. Deep-fry in hot oil until puffed and crispy.

3. 3

   Boil chickpeas and potatoes. Mash the potatoes and combine with chickpeas, cumin, chili, and chopped onion.

4. 4

   Make tamarind water: soak tamarind in warm water, strain, add black salt, cumin, sugar, and chili.

5. 5

   To assemble, crack a hole in the top of each puri.

6. 6

   Fill with chickpea-potato mixture, then top with tamarind water.

7. 7

   Eat immediately in one bite before the puri loses its crunch.