To make the shell:
Shuji – 3/4 cup
All purpose flour – 1/4 cup
Baking powder – 1/4 tsp
Water – 1/2 cup
Salt – to taste
Oil – To deep fry

* Mix shuji, flour, salt, baking powder and water. Make a soft dough.
* Keep this aside for 15 – 20 min.
* Make small size balls and help with some dry flour roll into thin rounds.
* Heat oil in a pan and deep fry till light brown.
* 55 to 60 puries can be made by this recipe.

To make Pur:
Chick Pea – 1 can
Potato – 2 (big size)
Green chili – 2/3 finely chopped
Cilantro – 1/4 cup finely chopped
Cumin Power – 1 tsp
Salt – to taste

* Drain the water from the canned chick peas. Rinse in water.
*Mix all the ingredient together.

Serve the Fuchka with Tamarind sauce.

[N.B: You can buy Shell from any indian store]
Added by Farhana Subrina
to the group “Bengali Recipe Exchange


I made it the shortcut way. Easy to make if you buy the shells.

I got two cans of garbanzo beans, boiled to make them soft. Added salt, chaat masala, onions, chilies, cumin powder, cilantro. Add sliced boiled eggs and diced boiled potatoes (optional).

Mash the chickpeas a little bit.

Separately, soak tamarind in water. Mash the tamarind in water. Add Bit Lobon (Rock Salt), Salt, Sugar, Jeera, Crushed Red Pepper. Taste to adjust amounts.


Thanks To Aneeqa Ishtiaq-Ibrahim