Sara Ali Khan is busy promoting her movie with Vicky Kaushal all over the country. Zara Hatke Zara Bachke promises to be a super fun movie, and the promotions of a movie of this genre have lived up to the expectations of being interesting and quirky. In her latest move, the actress was seen enjoying puchka from a street vendor while taking questions from the press.
In a video that is being widely shared by netizens, Sara is seen eating spicy and delicious puchka. She says that Kolkata is indeed a unique and beautiful place, where she can interact and answer the questions of paparazzi and the media while having a plate of her favourite street food. The foodie in Sara was extremely happy with this kind of fun and quirky activity.
Kolkata is very famous for having some of the best fast-food options in the country. From kathi rolls to delicious desi Chinese, the city has been rated the best in the country for some of the best varieties of street food. Puchka, also known as golgappe, gupchup, pani puri, or pateesa in different parts of the country, is an extremely loved street food in the city, and the flavours of this dish are unique to Kolkata.
Here is a simple recipe to make Kolkata-style puchka at home:
Recipe credits - Maddy & Mummy
Ingredients
For the Puris:
- 1 cup sooji
- 1/4 cup maida
- 1/4 teaspoon salt
- Water, as needed
- Oil, for frying
For the Filling:
- 2 medium-sized potatoes, boiled and mashed
- 1/2 cup boiled matar
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chilli powder
- Salt, to taste
- Chopped fresh coriander leaves, for garnish
For the Pani:
Puchka is called panipuri, golgappa or gupchup in different parts of India | Unsplash
- 1 cup of fresh mint leaves
- 1 cup of fresh coriander leaves
- 1 small green chilli
- 1-inch piece of ginger
- 2 tablespoons of tamarind pulp
- 1 teaspoon roasted cumin powder
- 1 teaspoon of black salt
- 1 teaspoon chaat masala
- Salt, to taste
- 4 cups of chilled water
Method
- To prepare the puris, mix semolina, all-purpose flour, and salt in a bowl. Gradually add water and knead to form a stiff dough. Cover and let it rest for 15–20 minutes.
- Meanwhile, prepare the pani. Blend mint leaves, coriander leaves, green chilli, ginger, tamarind pulp, roasted cumin powder, black salt, chaat masala, salt, and chilled water in a blender until smooth. Adjust the consistency and seasoning according to your taste. Strain the pani and set it aside.
- In a bowl, mix mashed potatoes, boiled matar, roasted cumin powder, red chilli powder, and salt to make the filling mixture.
- Heat oil in a kadai over medium heat. Roll out small puris from the dough and fry them until they turn crispy and golden brown. Remove them from the oil and let them cool.
- To assemble the puchkas, gently tap the top of each puri to create a small hole. Fill each puri with a spoonful of the potato-chickpea filling.
- Arrange the filled puris on a serving plate. Serve them with the pani.
To eat the puchkas, pour a little pani into each filled puri and enjoy the explosion of sweet, sour, and salty flavours in your mouth. Repeat with the remaining puchkas and relish this delightful Kolkata street food snack
