DEEP FRIED, HOLLOW SHELLS stuffed with CHICKPEAS, POTATOES AND SPICES, THIS classic snack IS A SOUTH ASIAN street food STAPLE.  

Serves: 4 - 6 people

Cook Time: 30 minutes

 INGREDIENTS:

• 1 cup of water

• 3 tbsp tamarind

• 4 finely crushed dry red chilis

• ½ tsp salt (adjust per your taste, to authenticate the flavor even more try it with Black Salt)

• 1 tbsp ground cumin

• 1 tbsp sugar

• 4 - 5 small diced potatoes

• 2 tbsp oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 1 medium finely sliced onion

• 2 cans of Chickpeas (about 15 ounces, wash chickpeas before use)

• ½ tsp garlic powder

• 1 tsp red chili powder

• 2 tbsp chaat masala

• 2 chopped boiled eggs

• 4 - 5 chopped green Thai chilis (reduce the amount of chilis if your spice tolerance is low)

• ½ cup chopped cucumber

• 2 tbsp cilantro (finely chopped)

• 1 small chopped onion

• 12 fuchka shells 

INSTRUCTIONS:

⋄ Step 1:

In a small mixing bowl, add 1 cup of water and 3 tablespoons of tamarind. Mix gently for 1 minute and sit bowl aside for 30 minutes. After 30 minutes, gently mix again for 1 minute and remove the tamarind seeds.

Next add your finely crushed dry red chilis, ½ teaspoon of salt, 1 tablespoon of ground cumin, and 1 tablespoon of sugar in the tamarind water bowl, lightly mix, and set aside.

⋄Step 2:

Using a pot set on high heat, boil your diced potatoes for approximately 10 minutes (or until the potatoes are soft but keep their form). Once potatoes are done, keep the pot aside for later.

⋄ Step 3:

Using a large pan, add 2 tablespoons of oil, 1 medium finely sliced onion over medium heat, cook for approximately 5 minutes (or until onions become translucent).

Add 2 cans of washed chickpeas, ½ teaspoon of garlic powder, 1 teaspoon of chili powder, 2 tablespoons of chaat masala and lightly mix while cooking for approximately 10 minutes (or until oil is separated).

Now add the boiled potatoes to the large pan and mix well for about 3 minutes. Add water if needed and cook until it becomes thick gravy or becomes your desired thickness. The mixture is ready for toppings.

⋄ Step 4:

Using a desired serving dish add the chickpea mix evenly, now spread the toppings evenly on top; 2 chopped boiled eggs, ½ cup chopped cucumber, 4 - 5 chopped green Thai chilis, sliced onion, 2 tablespoons of finely chopped cilantro, and 1 small chopped onion.

You can pour the tamarind water mixture on top of the chickpea mix or keep it aside as a dip (for Fuchka or Roti).

If you are using Fuchka, take a spoon and puncture the middle of the Fuchka to create a pocket for the chickpea mix, put the chickpea mix inside the Fuchka and drizzle a little bit of the tamarind water into the pocket for a blast of flavor and textures.

If you are not using Fuchka, wrap this mix with roti and enjoy the tamarind water as a dip. If you cannot access Fuchka, you can substitute with a Tostito Scoop, Ritz or Club Cracker and add the mixture as a topping. 

From our kitchen to yours, Bismillah.