Puchka (Mustard-scented Spicy Water Balloons, Street Style)
コルカタの路地裏の爆弾！酸味とマスタードが弾けるベンガル流パニプリ
Description
Kolkata version of Pani Puri. Characterized by filling of 'mashed potato and black chickpeas', and soup flavored with tamarind acidity, 'mustard', and special spice (Bhaja Masala).
Restaurants serving Puchka (Mustard-scented Spicy Water Balloons, Street Style)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour shells
- Potato
- Black chickpeas
- Tamarind
- Black salt
- Mustard
- Bhaja Masala
Instructions
- [For
- Servings/
- Pieces]
- wheat flour shells (Puchka),
- boiled potato, 30g boiled black chickpeas (Kala Chana),
- tsp each minced green chilies/cilantro,
- tsp Bhaja Masala (roasted cumin/coriander powder), 300ml tamarind water (tamarind paste, black salt, water).
- Amidst Kolkata's hustle, the stall vendor crisply breaks 'Snap' the top of the thin, crispy round shell (Puchka) with a finger.
- In another bowl, roughly mash fluffily boiled potatoes and chewy black chickpeas (Kala Chana), mixing with green chilies, cilantro, and Bengal's soul 'Bhaja Masala (savory powder of roasted cumin/coriander)'; tightly pack this special filling into the shell.
- Plunge that Puchka entirely into a pot of ice-cold 'brown spiced water' flavored with tamarind's intense acidity, black salt's sulfur aroma, and a secret hint of mustard.
- The Puchka, having scooped spice water to the limit, is deftly placed on a small leaf (Sal leaf) plate. The customer swallows it whole in one bite without a second's delay, intoxicated by the chaos of 'potato umami and intense sour-spicy water' suppressing the mouth the moment the ultra-thin shell breaks.
Learn more Spice, substitutes, tips
Key spices
Cumin、Coriander、Black salt、Mustard seeds
Substitutes at Japanese supermarkets
None (One-and-only experience)
Pairing
None(This itself is like a water balloon)
Trivia
[Hardcore] Bengal region's pride, clearly distinct from Delhi/Mumbai 'Pani Puri (semolina shells, mint water)'. Puchka shells use 'wheat flour', making them darker, thinner, and crispier. Bengal style insists on competing with deep acidity of tamarind and roasted spices without using mint in the water.
Eating tips & etiquette
[Unique Eating] Swallow Puchkas placed sequentially like Wanko Soba in one bite without catching your breath, settling your mouth with a free 'waterless (Sukhi)' Puchka at the end!
Allergen
Wheat, Soy