ফুচকা তৈরির সহজ রেসিপি (ফুচকার পুরি, তেঁতুলের টক ও পুর একসাথে) | Bangladeshi Fuchka Recipe, Panipuri — Transcript

Full transcript

1. 0:12Asalaamu Alaikum!
2. 0:13Welcome everyone!
3. 0:15In today's episode, I will show you to make fuska(waterballs).
4. 0:18There is just no dearth of fuska lovers.
5. 0:22But making it at home is just too troublesome.
6. 0:25The first problem is the fusak shell,
7. 0:30it doesn't puff up in a round shape and if it somehow does, damn it's not crispy.
8. 0:36A common assumption is that the homemade fuskas are just not as tasty as the ones we buy at stores.
9. 0:42And the reason is the sour fuska water and the dough for fuska shell are almost never made correctly.
10. 0:48So, in today's episode, I will show all the solutions in one video.
11. 0:54I hope the fuska lovers will absolutely love this video.
12. 0:59So, let's get started.
13. 1:05We will first make the fuska shell or fuska flat-bread.
14. 1:08For that, I have mixed 1/2 cup wheat flour with 1/2 cup semolina.
15. 1:13We can also make fuskas with just whole-wheat flour.
16. 1:16But if equal amount of semolina is used with whole-wheat flour, we can make just the perfect fuska shells.
17. 1:23I have used 1/2 tsp salt and 1/4 tsp baking soda.
18. 1:29And with it, 1 tsp palm syrup.
19. 1:32Many might want to know if fuska can be made without palm syrup?
20. 1:36It surely will, the palm syrup has no relation with the puffing up of phuchka.
21. 1:41Now I am first mixing all the dry ingredients together.
22. 1:46And then we will slowly add normal water and make a tight dough.
23. 1:52I have used 1/2 cup water but I won't add it all at once.
24. 1:56as depending on the type of the flour, the quantity of water might change a little.
25. 2:01We need a very tight dough here.
26. 2:04As soon as there is no dry flour remaining in the bowl, stop adding the water immediately.
27. 2:10I still have around 1 tsp water left from the 1/2 cup.
28. 2:14And then, we need to knead the dough well for 2-3 minutes.
29. 2:18As the dough will be quite hard, it's extremely essential to let it rest for a while.
30. 2:24We will cover it with a damp cloth or kitchen towel,
31. 2:28and let it rest for minimum 30 minutes.
32. 2:32After 1/2 hour, you will see the tough dough we made
33. 2:37has softened up a bit.
34. 2:40Now, we need to knead it very well for 5-6 minutes and soften it up.
35. 2:46But no matter what you do, this fuchka dough will be quite hard.
36. 2:52And this is the primary condition for making crisp fuchkas.
37. 2:57Now, we need to cut little balls out of it and make rotis.
38. 3:02The rotis can neither be too thin or too thick.
39. 3:06I am just making the rotis like we normally eat.
40. 3:17As I took a small ball, the roti is small as well.
41. 3:20And as you can see, it's neither too thick, nor too thin.
42. 3:24Now, I will place on more roti on top of this,
43. 3:28smoothe it out and then roll out the resulting piece.
44. 3:33Even this time, we won't make it paper-thin.
45. 3:36The normal home-made rotis we have for breakfast, we will make the roti of same thickness.
46. 3:42And make sure to stick 2 rotis together before rolling, this too helps the fuchka to rise properly.
47. 3:49Now, we just need to use cookie cutter or any round lid to cut out round fuchkas.
48. 3:58and store and cover the leftover portion in the bowl again.
49. 4:03We will again use the remaining dough and cut out fuchkas from that.
50. 4:10And after cutting, don't fry them immediately.
51. 4:15As often the fuchkas don't rise properly in that case.
52. 4:18It will be great if you cut out all the fuchkas, then lay them out on a plate and cover for a while.
53. 4:24Then heat up the oil and fry in small batches, so the fuchkas will rise properly.
54. 4:32Now is the time to fry the fuchkas, and the primary condition for that is heating up the oil quite well,
55. 4:39almost steaming hot, else the fuchkas won't rise properly.
56. 4:44I have heated the oil quite well at medium-high flame and then drop the rotis we cut.
57. 4:51And as you can see, how quickly they are rising up on adding in the oil.
58. 4:58After you have added all the fuchkas of a batch,
59. 5:03we need to lower the flame to medium.
60. 5:07And over medium flame, we need to flip and toss and fry till it's golden everywhere.
61. 5:14And then, you can see the fuchkas rising perfectly.
62. 5:18Do keep in mind, it's extremely important to heat up the oil.
63. 5:21Just like there is option but running if you have a crazy dog on your tail,
64. 5:26similarly if you add the fuchka pieces to extremely hot oil, they have no option but to rise.
65. 5:33They have to puff and rise, but yes, we would still have a few problematic ones here and there
66. 5:38which will either puff up less or may even not puff up at all.
67. 5:42But they would be very, very few. 95% of the fuchkas will be perfectly round and puffy like this.
68. 5:47Just try making it like this once, there are just 2 conditions.
69. 5:51First, when you drop the fuchkas in oil, it should be extremely hot
70. 5:56and once the fuchkas are puffed up, the flame needs to be lowered to medium.
71. 6:09I have fried all the fuchkas and just look at the cuty, chubby balls of wonder.
72. 6:16In no way, are they inferior to the store-bought ones.
73. 6:20You might be wondering were all the pieces so perfect, there was no exception at all?
74. 6:26Let me quench your curiosity.
75. 6:28Here, I have separated these fuchkas here which I don't think puffed up properly.
76. 6:34And even then, we can't discard them completely as you can see.
77. 6:40And just look at this troublemaker, I have no idea why it didn't even try to puff up.
78. 6:44Now, let me break open 2 of these weird fuchkas so you can listen how crispy they are.
79. 6:56And yes, you can store these fuchkas in air-tight container for 1 whole month.
80. 7:02They will completely be crispy, just like now.
81. 7:06Now, we will prepare the tamarind extract or the sour fuchka water.
82. 7:10For that, I am taking some ripe tamarind here.
83. 7:13And to tenderize the tamarinds properly, I am soaking it in 1 cup water for around 10 minutes.
84. 7:20The tamarind will be quite soft in this time and will be easier to mash.
85. 7:26The next task is to mash the tamarind in water to extract the pulp.
86. 7:33And to squeeze out the seeds or fleshy part inside
87. 7:41As you can see, the tamarind pulp has been extracted.
88. 7:46Now, we will stir in the spices in this.
89. 7:49First, I am adding 2 tbsp sugar, you can also use jaggery if you want.
90. 7:55Now, I am adding 1 tsp salt.
91. 7:591/2 tsp black salt
92. 8:031 tsp roasted cumin powder.
93. 8:07And to increase the heat, I am adding 1 tsp chilly flakes.
94. 8:11and 1 finely crushed green chilly.
95. 8:16And with 1 tbsp lemon juice, I have also added crushed lemon peel, for a wonderful aroma.
96. 8:24We need to finely mix everything together.
97. 8:27Even after the sugar is mixed, this will become quite thin.
98. 8:32But if you want to thin it even more, you can add some more water to this.
99. 8:40Now, we will prepare the stuffing of fuchka.
100. 8:44I have 1 cup boiled white peas(dabli but)
101. 8:48Here, I have boiled white peas with just salt and turmeric.
102. 8:52I have taken equal amounts of boiled potato, which I have mashed with my hand.
103. 8:59And then, 1/4 cup finely chopped onion.
104. 9:02And with it, I am adding 4 finely chopped green chillies.
105. 9:071 tsp chilly flakes.
106. 9:10You can increase or decrease the heat as per your preference
107. 9:14And then 1 tbsp finely chopped coriander.
108. 9:191 tbsp chatpati masala, this is the homemade version which is already uploaded on my channel.
109. 9:29And finally, I am adding 2 tbsp tamarind sour.
110. 9:33Even though we will consume this with the fuchkas, do add some tamarind water which making the filling.
111. 9:40We also need to add some salt as per taste.
112. 9:43Tamarind sour, chatpati masala, boiled white peas, all contain salt.
113. 9:48So, adjust the salt carefully as per your taste
114. 9:52And then, we need to mash and mix everything together, just like this.
115. 9:58Now, we will pour this filling in the fuchka
116. 10:03Make a small hole in the centre, take as much stuffing as you want,
117. 10:07and fill it in the fuchkas.
118. 10:10Let me break one open for you.
119. 10:12This is how we need to make the hole in between with our thumb.
120. 10:17and fill some white peas and potato stuffing inside.
121. 10:28And then decorate these crispy fuchkas on a plate.
122. 10:32And in a small bowl, add some tamarind sour as well.
123. 10:38And for serving, you can garnish these fuchkas
124. 10:41with some chopped onion, chilly and coriander leaves as per taste.
125. 10:47And finally, do add some egg on top.
126. 10:51You can grate a boiled egg on top with a grater like this.
127. 10:56This not only looks wonderful but tastes amazing as well.
128. 11:02And to pick and pour the water, we will also add a small spoon on the side.
129. 11:07Well, what now? Nopes, now's not the time for talking, just eating.
130. 11:11Take 1 fuchka in your hand, pour some sour water in it,
131. 11:16and just savour the deliciousness you have in your hand.
132. 11:18And if you like it spicy, just garnish it with some dry chilly on top.
133. 11:23And that's it, home-made fuchka which is double the taste of the outside fuchka, is ready!
134. 11:28I hope you liked today's recipe.
135. 11:32Do let me know in the comments.
136. 11:34Stay well everyone.
137. 11:35Allah Hafiz!