Puchka (Bangladesh)

World-Bites (93) / Puchka

Bangladesh was eastern part of Bengal before partition, hence the two regions share similarities in cuisine. However, it also has considerable regional variations. A staple across the country is rice, various kinds of lentil and fish, which features as the major source of protein in the Bangladeshi diet.
Bangladeshi food is spicy. The most important spices in Bangladeshi cuisine are garlic, ginger, coriander, cumin, turmeric and chilli. Puchka is an enormously popular spicy snack. This is the lip-smacking Bengali version of the ubiquitous paani puri.

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

* To make pani:
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.