Doi fuchka aka dahi phuchka is the most scrumptious and beloved street food of Kolkata. The perfect outer crisp of the puri along with spicy potato stuffing, chutneys, chilled yogurt, chopped onion, coriander leaves and sev at the centre is enough to tickle any Bongs taste buds. Now a days, the popular doi fuska is sold in almost every corner of Kolkata, by the street food vendors and chaat centres. There is no fix timing to have this tempting delight, but it is mostly served as an evening snack.
Table of Contents
About the recipe
How to make Doi Fuchka (step wise photos)
Recipe Card
About the recipe
Bengal is the heaven of street food and myriad chop recipes, rolls, cutlets, fries, pakodas are prepared in every nook and corner here. Other than these Tele bhaja, I mean deep fried stuffs, fuchka recipe is one of the most desired bengali street food which a bong can eat any time and anyway. In fact, standing in front of the vendor with shaal patar bati (use-and-throw bowl prepared with leaves) in hand and waiting for the fuchka is total nostalgia and one of the exciting things to do for any age groups, starting from kids, youngsters to grownups. In fact, most of the Kolkata people’s outing is incomplete without having fuchka. Doi fuchka aka dahi fuchka is one of the most popular and beloved versions of the famous fuchka recipe.
Doi fuchka recipe aka doi fuska is like the northern dahi puri chaat but not the same. The basic difference between both the recipes is in the potato filling.
For doi fuchka recipe, the mashed potato is mixed with salt, spices, herbs, boiled yellow peas, soaked black peas etc. and added to the puri. On the other hand, for dahi puri chaat, boiled potato pieces are directly added to the puri.
Whenever I talk about doi fuchka, it always makes me feel nostalgic. It always reminds me about my school and college days. During those days, it was almost compulsory to have fuchka with friends every single day on the way back from college or tutorial class. We used to devour those spherical divines with immense pleasure and lot of chit-chat. Those were so fantastic days!!!
But after leaving Bengal for job, I used to crave for kolkata street food. Though there are very few Bengali food stalls in Pune and Bengaluru, but it is not always possible to go so far for the snack. Even now, whenever I go to the city, I always visit street food stalls and have those street foods of Kolkata to satisfy my crave and to give a throwback to the memories of school & college days.
If you have readymade puri packet at home, then nothing can be easier to prepare than this doi fuchka recipe. Whether you have the readymade fried puris or the ones which just needs to be fried, both the varieties of puris work great for the recipe. But if you prefer to prepare the puris at home, you can very well use them too. All the elements required to prepare the dish are easily available in any Bengali kitchen pantry.
Doi fuchka step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then I hope that it can remind you of the taste of street food of Kolkata.
How to make doi fuchka?
To prepare doi fuchka aka doi fuska, first prepare the sweet tamarind chutney and Green chutney one day before and refrigerate them. You can check my previous post to know more details about these Chutney recipes.
Soak black chickpeas, and yellow peas separately in water overnight or for at least 8 hours. Then rinse them thoroughly next morning. Keep the black chickpeas aside and on the other hand boil the yellow peas till al dente and keep them aside.
Chop onion, green chillies and coriander leaves.
Take the chilled yogurt into a bowl and add sugar into it. Whisk it thoroughly until the sugar get dissolved.
Wash the potatoes and pressure cook them in enough water till two whistles in medium flame and allow the pressure to settle down. Then peel the skin off the potatoes.
Take the peeled potatoes in a mixing bowl. Mash the potatoes with hand. Add salt, black salt, bhaja masala, coriander powder, chaat masala powder, tamarind water and mix it well. Then add chopped coriander leaves, chopped green chillies, chopped onions and mix them. Add soaked black peas, boiled yellow peas and mix them well.
Now its time to assemble all the elements to prepare doi fuchka.
Arrange the fuchkas or poories on a plate and make a hole at the centre of each fuchka.
Add the potato filling into the fuchkas. Then add yogurt, sweet tamarind chutney and green chutney, one by one inside each fuchkas. Now sprinkle some chopped onion, coriander leaves and generous amount of sev in each fuchka. At the end, sprinkle a tiny pinch of red chilli powder on the top. Your doi phuchka is ready to serve.
Many Kolkata street food have already been shared in my previous post. You can check few of them like
Bengali veg chop
Bengali singara
Kolkata egg roll
Ghugni
Kolkata fish fry
..And Many more…
Ingredients:
1 Cup = 250 ml
For the potato filling
- 3 medium Potatoes, boiled
- 1 small Onion, finely chopped (Optional)
- 2-3 green Chillies, finely chopped
- ¼ cup Coriander leaves, finely chopped
- ¼ cup boiled yellow Peas (Matar)
- ¼ cup-soaked Kala chana (Black chickpeas)
- ¼ cup Tamarind water
- 1 teaspoon black Salt
- ½ tablespoon Bhaja masala
- ½ tablespoon Chaat masala
- 1 teaspoon Coriander powder
- Salt to taste
For yogurt mixture
- 2 cups Yogurt
- 2 tablespoons Sugar
Other ingredients for Doi fuchka
- 60 Puries or Fuchkas
- ¾ cup sweet Tamarind chutney
- ¾ cup Green chutney
- ½ cup Onion, finely chopped (Optional)
- ½ cup Coriander leaves, finely chopped
- ½ tablespoon red Chilli powder
- 1½ cup Sev
Instructions:
- Wash the potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes. Close the lid and cook it in medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. The potatoes must be cooked till firm and not soggy.
- Allow the potatoes to cool down completely and then peel off their skin. Take the potatoes in a large mixing bowl and mash them with hand. Make sure there are no lumps.
- Add salt and mix it well.
- Add 1 teaspoon black salt, ½ tablespoon bhaja masala, ½ tablespoon chaat masala, 1 teaspoon coriander powder, ¼ cup tamarind water, one by one into the bowl and mix it well.
- Add chopped onion, chopped coriander leaves and green chillies into it and mix it.
- Add ¼ cup soaked black chickpeas, ¼ cup boiled yellow peas into the bowl and mix it. Make sure the peas don’t get mashed.
- Now take 2 cups yogurt into a bowl. Add 2 tablespoons sugar into the bowl and mix it nicely until the sugar get dissolved. Keep it aside.
- Now it’s time to assemble all the elements to prepare doi fuchka. Arrange the fuchkas or puries on plate and make a hole at the centre of each fuchka.
- Fill the fuchkas with the spicy potato filling (Step 6).
- Add ½ tablespoon yogurt mixture (Step 7) into each fuchka.
- Add ½ teaspoon sweet tamarind chutney and ½ teaspoon green chutney, one by one in fuchka.
- Add some chopped onion and chopped coriander leaves in each fuchka or puri.
- Now sprinkle generous amount of sev on the top of each fuchka.
- At the end, sprinkle some red chilli powder on the top of the fuchkas.
- Doi fuchka is ready to serve now.
Serving Instruction
Transfer the doi fuchka on serving plate. Serve immediately to enjoy its best taste. Serve it as snacks and enjoy with your family and friends.
Ingredients
1 Cup = 250 ml
For the potato filling
- 3 medium Potatoes, boiled
- 1 small Onion, finely chopped (Optional)
- 2-3 green Chillies, finely chopped
- ¼ cup Coriander leaves, finely chopped
- ¼ cup boiled yellow Peas (Matar)
- ¼ cup-soaked Kala chana (Black chickpeas)
- ¼ cup Tamarind water
- 1 teaspoon black Salt
- ½ tablespoon Bhaja masala
- ½ tablespoon Chaat masala
- 1 teaspoon Coriander powder
- Salt to taste
For yogurt mixture
- 2 cups Yogurt
- 2 tablespoons Sugar
Other ingredients for Doi fuchka
- 60 Puries or Fuchkas
- ¾ cup sweet Tamarind chutney
- ¾ cup Green chutney
- ½ cup Onion, finely chopped (Optional)
- ½ cup Coriander leaves, finely chopped
- ½ tablespoon red Chilli powder
- 1½ cup Sev
Instructions
- Wash the potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes. Close the lid and cook it in medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. The potatoes must be cooked till firm and not soggy.
- Allow the potatoes to cool down completely and then peel off their skin. Take the potatoes in a large mixing bowl and mash them with hand. Make sure there are no lumps.
- Add salt and mix it well.
- Add 1 teaspoon black salt, ½ tablespoon bhaja masala, ½ tablespoon chaat masala, 1 teaspoon coriander powder, ¼ cup tamarind water, one by one into the bowl and mix it well.
- Add chopped onion, chopped coriander leaves and green chillies into it and mix it.
- Add ¼ cup soaked black chickpeas, ¼ cup boiled yellow peas into the bowl and mix it. Make sure the peas don’t get mashed.
- Now take 2 cups yogurt into a bowl. Add 2 tablespoons sugar into the bowl and mix it nicely until the sugar get dissolved. Keep it aside.
- Now it’s time to assemble all the elements to prepare doi fuchka. Arrange the fuchkas or puries on plate and make a hole at the centre of each fuchka.
- Fill the fuchkas with the spicy potato filling (Step 6).
- Add ½ tablespoon yogurt mixture (Step 7) into each fuchka.
- Add ½ teaspoon sweet tamarind chutney and ½ teaspoon green chutney, one by one in fuchka.
- Add some chopped onion and chopped coriander leaves in each fuchka or puri.
- Now sprinkle generous amount of sev on the top of each fuchka.
- At the end, sprinkle some red chilli powder on the top of the fuchkas.
- Doi fuchka is ready to serve now.
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