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Puri Recipe: https://youtu.be/zkbDNyV9G3w?t=557&si=KrCnGpN8AOIAiFIT
Full written reccipe of Phucka is pinned in the comment section!
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Intro 0:00
Soaking Tamarind 2:06
Green Chilli Pastes 2:28
Bhaja Masala 3:24
Mint Paste (optional) 6:43
Tetul Jal (Tamarind Water) 6:55
Aloo Makha 10:28
Plating Phuchka 12:46
Churmur 113:46
Outro 14:51
Date: May 23, 2025
Full written recipe – Kolkata's Phuchka & Churmur
Prep time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 10-12 people
Ingredients:
Soaking Tamarind
TAMARIND | इमली 100-125 GRAMS
HOT WATER | गरम पानी AS REQUIRED (FOR SOAKING)
Green Chilli Paste
GREEN CHILLI | हरी मिर्च 20-25 NOS. (for boiling)
GREEN CHILLI | हरी मिर्च 10-15 NOS.
Bhaja Masala
CUMIN SEEDS | जीरा 2 TBSP
FENNEL SEEDS | सौंफ 2 TBSP
CORIANDER SEEDS | धनिया 2 TSP
GREEN CARDAMOM | हरी इलायची 4-5 NOS.
Mint Paste
MINT LEAVES | पुदीना A HANDFUL
WATER | पानी AS REQUIRED
Tetul Jal (Tamarind Water)
TAMARIND PULP | इमली का गूदा
WATER | पानी 2 LITRE
BOILED GREEN CHILLI PASTE | उबली हुई हरी मिर्च की पेस्ट 2 TBSP
RAW GREEN CHILLI PASTE | कच्ची हरी मिर्च की पेस्ट 1 TBSP
BHAJA MASALA | भाजा मसाला 1 TBSP
MINT PASTE | पुदीने की पेस्ट
SALT | नमक TO TASTE
BLACK SALT | काला नमक 1 TBSP
CHAAT MASALA | चाट मसाला 1 TSP
RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP
LEMON JUICE | नींबू का रस 1/2 NO.
LEMON | नींबू 1 NO. (SLICES)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Aloo Makha
BOILED POTATO | उबला आलू 3 MEDIUM SIZED.
SALT | नमक TO TASTE
BLACK SALT | काला नमक A LARGE PINCH
CHAAT MASALA | चाट मसाला A PINCH
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
BHAJA MASALA | भाजा मसाला 1/2 TSP
RED CHILLI POWDER | लाल मिर्च पाउडर A PINCH
BOILED GREEN CHILLI PASTE | उबली हुई हरी मिर्च की पेस्ट 1/2 TSP
RAW GREEN CHILLI PASTE | कच्ची हरी मिर्च की पेस्ट 1/2 TSP
LEMON JUICE | नींबू का रस OF HALF A LEMON
TAMARIND PULP | इमली का गूदा 1 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
PHUCHKA WATER | फुचका पानी 1-2 TBSP
WHITE PEAS | सफेद मटर 1/4 CUP (SOAKED & BOILED)
BENGAL GRAM | काले चने 1/4 CUP (SOAKED & BOILED)
For Churmur (1 portion)
POTATO | आलू 1 MEDIUM SIZED. (BOILED & DICED)
BENGAL GRAM | काले चने 1 TBSP (SOAKED & BOILED)
WHITE PEAS | सफेद मटर 1 TBSP (SOAKED & BOILED)
BHAJA MASALA | भाजा मसाला ¼ TSP
SPICY RED CHILLI POWDER | तीखा लाल मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
BLACK SALT | काला नमक A PINCH
BOILED GREEN CHILLI PASTE | उबली हुई हरी मिर्च की पेस्ट TO TASTE
RAW GREEN CHILLI PASTE | कच्ची हरी मिर्च की पेस्ट TO TASTE
TAMARIND PULP | इमली का गूदा 1 TBSP
LEMON JUICE | नींबू का रस 1 TSP
PURI | पुरी 4-5 NOS. OR AS REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
TETUL JOL | तेतुल जल AS REQUIRED (TO ADJUST CONSISTENCY)
Method:
Add the tamarind into a bowl, add hot water to completely submerge the tamarind, cover & let it soak for 15-20 minutes or until you do the further processes.
Boil the 20-25 green chillies for 6-8 minutes, then transfer them into a bowl & cool them down. Add them into a mixer jar & grind it into a coarse paste using very little water.
Then just grind the remaining raw green chillies using very little water. I prefer to using both cooked & raw green chilli paste as it adds different flavour profiles & more depth. Even some street vendors use both.
Set a pan on high heat, once it gets hot, lower the flame & add cumin seeds, keep stirring & toast the cumin seeds well for 4-5 minutes until they slightly dark.
Further add the remaining spices, stir continuously on low flame & toast until the colour of all the spices changes & they turn fragrant.
Now transfer the spices into a bowl & let them cool down, once cooled down add them into a mixer grinder & grind into a fine powder. This is bhaja masala, there are different ways to make & every vendor or Bengali household has their own recipe, sometime bhaja masala is made using only cumin, coriander seeds & red chillies. I prefer to add red chilli powder separately so that I can control the spice that comes from it.
Make the mint paste by simply grinding a few mint leaves & very little water. Adding mint is not traditional but a lot of street vendors add it & even I prefer to as it adds some freshness.
Once the tamarind gets soaked, mash it using clean hands & then strain the entire pulp into a large bowl, remove 3-4 tbsp of the pulp aside to be added in the aloo filling & also if you are making churmur.
To make the Tetul Jal (Phuchka Water) add all the ingredients mentioned into a large bowl & stir well. You can add less green chilli paste & then add more as per your preference, but it is usually sour and quite spicy.
To make the aloo makha mash & add the potatoes into a bowl then add all the flavouring ingredients except for the peas & Bengal gram. Mash it well, you can control the level of spice in the filling as per your preference. Then add the peas & Bengal gram & mix well, taste & adjust any seasoning if required. Add a few tablespoons of the Phuchka water to adjust the consistency of this filling if it gets too dry.
For Phuchka usually a larger size puri is used, which is made out of semolina, refined flour or sometimes whole wheat flour. If you can not source the larger sized once, the usual puris will work too.
Chill the Phuchka water in the fridge before serving or using chilled water directly.
Serve the Phuchka by breaking a small hole in the puri & dunking it in the Phuchka water. Sometimes, if the water is too strong the vendors only add a dash of it into the puri.
To make Churmur, simply dice the potatoes & add all the ingredients into a bowl & roughly mash it. Top it up with some more crushed puris.
Like how sukha puri is served in Mumbai people like to eat sukha puri in Kolkata too. In their version they add the aloo makha in the puri along with some meethi chutney (Mishti Chutney), sev & black salt. Some people also like to add ghugni.
Add chopped onions and soaked chana. You can also add chopped coconut to make more tasty
Dekh ke acha laga apne ye try kra but mai thoda sa correct kr du phuchka ke pani mein mint paste ya leaves nhi dalte, gondhoraj lebu dalte hai
You r even pronouncing the bhaja mosla with accurate dialect of Kolkata Bengali😊
I must say chef your Bengali accent is so good,,,like I'm impressed 🔥
Alumakha mein piaz is must,,,,,bina piaz k alumakha kaisa!!!!!!
You forgot to add mixture means chanachur and onion and onion optional
❤ your efforts..too good.. we Bengalis love our phuckas.
❤❤❤❤❤❤❤
Its a bihar food not kolkata. Stop 🛑 this propaganda