Recipe

Tangy, Spicy Kolkata Street Food Style Puchka Recipe

Team Chukde

02/07/2025

There’s something about that first crunchy bite of a Kolkata-style Puchka that sends your taste buds into a madness. If you know, you know! This isn’t your regular golgappa or pani puri—puchka has its own swag, packed with bold flavors and tangy masala that hits just right.

Let’s walk through how you can recreate this Bengali gem at home—authentic, spicy, and absolutely drool-worthy!

What is Kolkata Puchka?

Kolkata Puchka—also known as Phuchka—is one of the most iconic and beloved street foods of Kolkata, West Bengal. It’s a regional variation of the pan-Indian golgappa or pani puri, but it has its own distinct character that makes it unforgettable.

• Made from whole wheat (atta) rather than semolina (sooji), giving them a thinner and crispier texture.
• The stuffing is a mashed mix of spiced boiled potatoes, salt, cumin, red chili, and chopped coriander.
• Known locally as tetul jol, it’s tangy, spicy, and slightly sour—more intense and less sweet than pani puri water in other regions.

Ingredients Breakdown:

For the Filling (Chokha):

• Boiled potatoes
• Boiled chana
• Salt (to taste)
• Lemon juice
• Red chilli powder
• Chopped coriander
• Tamarind pulp
• Puchka Masala (Yes, this is key!)
• Hari chutney

For the Hari Chutney:

• Coriander leaves
• Mint leaves
• Green chillies
• Water

For the Puchka Masala (Dry Masala):

• Sabut Dhania
• Dry red chilli
• Barik saunf
• Jeera
  (Roast and grind all together for the magic touch!)

For the Tangy Pani:

• Tamarind pulp
• Hari chutney
• Puchka masala
• Chaat masala
• Salt (to taste)
• Finely chopped green chilli
• Lemon juice
• Lemon slices
• Coriander leaves
• Cold water + ice cubes

How To Make It:

1. Chokha First: Mash the boiled potatoes and chana. Mix in tamarind pulp, lemon juice, red chilli powder, coriander leaves, salt, and Puchka Masala. This mix is spicy, tangy, and utterly addictive!
2. Chutney Time: Blend mint, coriander, chillies, and water into a smooth hari chutney.
3. Pani Game Strong: In a big bowl, mix tamarind pulp, chutney, chukde masala, salt, lemon juice, and cold water. Toss in some ice cubes and lemon slices.
4. Assemble & Devour: Crack open a puchka, stuff in some chokha, dip it deep in the pani, and POP! Straight into your mouth.

Tips to make authentic Kolkata-style puchka

1. Crispy Puchka Shells
1. Use fine sooji + a little maida (1 cup + 2 tbsp)
2. Knead a stiff dough, rest 30 mins
3. Roll thin & even, fry on medium heat
4. Cool fully before storing to stay crisp
2. Potato Filling:
1. Mash boiled potatoes smooth
2. Add boiled black chana (Bengali style)
3. Season with salt, lemon juice, red chilli powder, amchur/tamarind
3. Spicy Tangy Pani:
1. Tamarind pulp + cold water for tang
2. Mix chutney, lemon juice
3. Add salt; chill well before serving

🌟 Mistakes to Avoid

1. Dough mistakes for puchka shells

• ❌ Too soft dough: Makes the puchkas soggy and they won’t puff up while frying.
• ❌ Insufficient kneading/resting: Under-kneaded dough leads to cracks and breakage.
• ✅ Fix: Knead into a firm, smooth dough and rest it at least 30 minutes.

2. Wrong frying technique

• ❌ Oil not hot enough: Puchkas will absorb oil and stay flat.
• ❌ Overcrowding the pan: Temperature drops and puchkas won’t puff.
• ✅ Fix: Fry on medium-high heat, and drop only a few at a time.

3. Using watery filling

• ❌ Makes the puchkas soggy quickly and they collapse.
• ✅ Fix: Keep the aloo (potato) filling thick and dry. Add chutneys just before serving.

4. Unbalanced puchka water

• ❌ Too spicy or too tangy water overpowers the taste.
• ✅ Fix: Balance between tang (imli), spice (green chilli, salt), and freshness (mint).

5. Making too early

• ❌ Pre-filling puchkas leads to soggy, broken shells.
• ✅ Fix: Only crack and fill them just before eating.

6. Skipping hygiene

• ❌ Touching water or fillings with unwashed hands can cause stomach issues.
• ✅ Fix: Always use clean utensils, spoons, and water.

Tips for Serving at Home

• Serve immediately after dipping in water so the puris stay crisp.
• Keep ingredients separate: Set up a DIY puchka counter with bowls of puris, potato filling, and chilled tamarind water.
• Offer variety: Include both spicy and sweet flavored waters (imli, mint, jaljeera).
• Use clay pots (matkas) or small kulhads for water for an authentic touch.
• Keep tissues and bowls handy for the mess — it’s part of the fun!

Why Use Chukde Masalas?

Because shortcuts don’t give you that street-style taste. Chukde spices are high-quality spices, fresh with naturalness, and add that punchy, chatpata flavor without effort.

FAQs

Q. Can I skip chana in the filling?

Sure! You can stick to only potatoes if you prefer a lighter bite.

Q. How spicy is this pani?

Totally customizable! Reduce green chillies if you're not into heat.

Q. How to keep puchkas crisp for longer?

Don’t fill them in advance. Keep filling and pani separate until the moment you eat.

Q. What is the difference between golgappa and puchka?

Both are hollow puris filled with spiced ingredients and dipped in flavored water, but puchka tends to have a stronger tangy and earthy flavor profile with black chickpeas, whereas golgappa is milder and a minty touch. Puchka puris are slightly bigger and thinner, making them distinct in texture as well.

Q. How is sweet chutney or meethi pani made?

Sweet chutney (meethi pani) for puchka is made by mixing tamarind extract and jaggery with spices: chaat masala, cumin powder, pepper powder, red chili powder, hing (asafoetida), and salt. Add cold water to adjust consistency. Chill and serve with puchka for a tangy-sweet flavor.

Q. How is sweet chutney or meethi pani made?

Ensure the oil is hot enough, knead and rest the dough properly, roll the puris evenly thin, and fry them carefully with enough space in hot oil while gently pressing them for puffing. These practices will help achieve well-puffed puchka puris.