Everybody in India is aware of this wonderful snack. Though if you ask somebody in Mumbai about puchka then he will be clueless about this because in Maharashtra it is known as panipuri. Same way in northern India, it is known as golgappe. Though the taste of each region is different because of its preparation. In Bengal, puchka is also different from other regions because they follow a slightly different puchka recipe. So if you seriously want to know – how to make puchka in Bengali style then you have landed on right page.
If you have tried this wonderful snack in Kolkata, Delhi & Mumbai then you have definitely realized that it is not just the name what varies in each city but also its taste varies in each city. It is known as Golgappa in Delhi, here people use boondi in sour water, always use sweet tamarind & date sauce. But if you visit Mumbai and try pani puri then you can observe many people do not prefer to add sweet chutney in panipuri and potato stuffing is little spicier and extra chillies are added there along with chickpeas. But Puchka in Bengal is quite different because sweet is not added and they also do not add farsan/sev in puchka. In puchka, generally chickpeas are not added but some puchka vendors use boiled white peas (matar) to make potato stuffing along with potatoes & spices.
But the question is how to make puchka that too in Bengali style. Is it not true? Because I am sure most of you have already tasted puchka/golgappa/panipuri. If you are in Mumbai then it won’t be a big deal to have panipuri at any time because crispy puri for panipuri is available at every local retail shop. So you just need to maintain a stock of crispy puri of panipuri and prepare other stuff whenever you want to eat panipuris at home. But in other cities, it is not that easy because only a few numbers of stores sell crispy puris for panipuris/puchka/golgappa. So in such case, you need to make those at home and enjoy it. That means you have to know the puchka recipe and little practice to make puchka at home and passion for cooking.
You can buy it even from puchka food vendors and bring it at home but in such case, it is quite costly because they will sell it at the same price if you have it at the stall also. It normally comes at Rs 10 for 5-7 puchka in Kolkata. In some places, you can have more puchkas for Rs 10 but those you need to visit street food stalls which are located at outer side of the city. I can still remember those days when three puchkas are available for Rs 1 and there was a sudden jump in price and it became Rs2 for 5 puchkas. It happened just 10-12 years ago.
Alos read: Bengali wedding reception food menu
Though there are so many stories & information available about the origin of puchka. some people say it is originated from Bihar – Jharkhand, whereas many people even say it is originated from Bengal. Many of mine Bihari friends claim that it is known as gupchup in Bihar & Jharkhand and it is spread across the country from there only. I do not have an idea about the actual story. Rather I am always interested to know – how to make puchka, pani puri or golgappa (easy puchka recipe).
- 1 cup semolina/rava suji
- ¼ cup all purpose flour/maida
- Water as needed
- Oil - ½ tbsp + enough oil for deep frying
- ¼ cup Tamarind
- ¼ cup finely chopped coriander leaves
- 3 tsp chaat masala
- 1.5 tsp roasted cumin powder
- 2 finely chopped green chillies
- 1.5 tsp black salt
- 2 tsp lemon juice
- 2 cups water
- 2 medium size potatoes
- ½ cup boiled white peas
- 3-4 boiled green chillies
- 2-3 tsp chaat masala
- 1 tsp roasted cumin powder
- 2 tsp roasted coriander powder
- Salt as needed
- Mix semolina, all purpose flour, oil and water and knead to make soft dough, now make 20-22 small balls and roll each ball to make 1.25 inch (approx) circle. Now heat oil in a cooking pot and deep fry those circle to make perfect puri/puchka
- Soak tamarind in warm water for 15 minutes, mix its pulp in water properly and strain to separate its residual and take only smooth tamarind water, now add all other ingredients and mix with hand blender
- Boil potatoes, white peas & green chillies, drain water and mash boiled potatoes, white peas, green chillies. Then all other ingredients for making stuffing item
- Break puri on the top and add potato stuffing & tamarind water into that puri & serve
I like this Bengali style panipuri (or puchka) a lot. There is no other popular snack than puchka in Bengal. This is one of the such food what almost everybody like. This puchka can bring anybody from eight to eighty years old. Not only women but also men equally love this awesome snack. So nowadays you can see a puchka stall in Bengali marriage wedding reception party and you can always see a crowd in front of those food stalls. But there are a few numbers of people who always think about health before having any food. So they sometimes avoid to eat it because they are afraid of hot & sour spicy water what sometimes may create digestion problem if you eat it from any unknown street food stall where street food vendor uses unhygienic water or use unhealthy oil to fry that puchka. So if you do also avoid consuming this because of only this issue then you should know a suitable puchka recipe and try this at home and enjoy fullest whenever you will want.
You can even try this puchka recipe, I tried this to make best puchka recipe what will suit my taste and also will not create any health issue. Okay, it may still create a problem if you eat it like a meal, haha. Yes, sometimes people forget that it is just a snack and eat a lot like it is not an evening snack rather a full course meal. So if you want to try this puchka recipe and enjoy at home then always consider that it is just a snack. If you have any suggestion based on local puchka vendor in your area to improve this puchka recipe then you can share your suggestion with our readers.