Doi Phuchka

Phuchka has always held a special place in Kolkata’s vibrant street-food culture. But when the familiar crunch of phuchka is paired with sweet-and-tangy tamarind chutney, cool and creamy yogurt, and a burst of aromatic spices, it transforms into something truly irresistible.

As the crisp phuchka shell breaks open, the flavourful potato-and-peas filling comes together beautifully with chilled yogurt and tangy chutney. Every bite captures the essence of a lively Kolkata afternoon—the bustling streets, spontaneous adda, and a delightful sense of nostalgia.

Ingredients

• 20 phuchkas

• 2 boiled potatoes

• ½ cup boiled peas

• 2 green chillies, finely chopped

• 2 tbsp fresh coriander, finely chopped

• ½ tsp black salt

• 1 tsp roasted cumin powder

• ½ tsp Shalimar's Chef Spices Red Chilli Powder

• 4 tbsp tamarind chutney

• 1 cup yogurt

• 1 tsp sugar

• ½ tsp salt

• ½ cup bhujia or sev

• 1 tbsp fresh coriander, finely chopped

  
  

Method

1. Mash the boiled potatoes and mix them with the boiled peas, green chillies, chopped coriander, black salt, roasted cumin powder, and red chilli powder. Mix well to prepare the phuchka filling.

2. Whisk the yogurt until smooth. Add the sugar and salt, and mix well.

3. Make a small opening on the top of each phuchka and fill it with the prepared potato-and-peas mixture.

4. Pour tamarind chutney and whisked yogurt over each stuffed phuchka.

5. Garnish with bhujia or sev, roasted cumin powder, red chilli powder, and chopped coriander.

6. Serve immediately and enjoy the delicious combination of crisp phuchka, creamy yogurt, and tangy tamarind chutney.