Chotpoti and Fuchka are among the most popular street foods in Bangladesh. Fuchka is also known as Gol Gappey, Golgappa, or Pani Puri in the neighbouring countries. Chotpoti, Fuchka, and Tamarind Chaney are usually served together to get the ultimate taste. However, street foods are not healthy. But how can you resist such yummy and spicy dishes? Don’t worry! You can try these street food items in your own kitchen. We are here with easy recipes of chotpoty, fuchka, and Tamarind Chutney. 

Food value of Fuchka, Chotpoti, and Tamarind Chatney

Golgappa, Pani Puri, or fuchka’s main ingredient is flour. This food is rich in calories, fat, and carbs.

The main ingredients of Chatpoti or Chotpoti are potatoes, chickpeas, and onions, grated boiled eggs. In chotpoti you will get protein carbohydrates, fiber, fat, Protein, sodium, potassium, vitamin A, vitamin, calcium, and iron.

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Tamarind locally known as Tetul is rich in fiber, calories, as well as nutrients like magnesium, potassium, iron, calcium, phosphorus, copper, and Vitamins (B1, B2, B3). It can help in managing high blood pressure. This fruit can also help in lowering blood cholesterol in the human body. Tamarind Chutney made with fresh pulps of Tamarind delivers the benefits of Tamarind. 

Delicious Easy recipes of Fuchka, Chotpoti, and Tetuler Chatny

Fuchka Recipe

Ingredients:

Puri

1 cup semolina, ¼ cup flour, and 1/3 cup water.

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Sauce

50-gram tamarind pulp, 3 cups of water, 1 tsp salt, ½ tsp black salt, 1 ½ tbsp roasted coriander, 1 tbsp ground roasted red chili, 1 ½ tsp ground roasted cumin, 3 tbsp sugar, 1 tsp lime juice

Filling

3 cups white peas, 2 medium potatoes, 2 tbsp chopped red onion, 4-5 freshly chopped green chili, 1 tsp ground roasted coriander, one tsp ground roasted cumin, 1 tbsp ground roasted red chili, 1 ½ tsp cumin (ground roasted), 3-4 tbsp sugar, and 1-2 tsp lime juice.

Instructions:

First, mix semolina and flour very well. Then add water slowly and prepare a dough that is not too soft nor too hard. Wrap the dough with a wet cloth for 1 hour. After 1 hour divide the dough into 4 pieces and roll each part and cut it into small round pieces. Do the same process for the other doubt.  Fry them until they become a light golden color. 

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Now, prepare the sauce using the given ingredients. Keep the sauce aside. 

Take a large bowl and mix boiled white peas, boiled potatoes, red onion, green chili, ground coriander, cumin, red chili, fresh coriander, and the prepared sauce. 

Now make a little hole in each piece of Fuchka and fill it with the filling and enjoy with tamarind juice.  

Finally, garnish with grated eggs and enjoy. 

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Chotpoti Recipe

Ingredients

2 cups boiled white peas, 4-5 potatoes, 4-5 boiled eggs, 2 tablespoon chat masala, 2 teaspoons chili powder, ½ teaspoon garlic powder, ½ teaspoon ginger powder, ½ sliced onion, 1/2 finely sliced onion, 4 finely green chilies (chopped) ½ cup cucumber (chopped), coriander leaves chopped, ½ teaspoon turmeric, salt (as required), 2 tablespoon oil, and 10-12 fuska shells.

For Tamarind water:

50-gram tamarind, 1 tablespoon cumin powder, 4 roasted dry chilies, 1 tablespoon sugar, salt ( as required)

Instructions:

First, mash boiled potatoes and mix well with boiled peas. 

Now, prepare the tamarind water soaking the tamarind for half an hour with one cup of water. Then add gradually, dry chili flakes, salt, cumin powder, and sugar. 

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Then fry sliced onion as long as it becomes soft. Add ginger, garlic, chili powder, and chat masala and cook until the oil is separated. Now add potato and peas mixed into the pan. Add hot water if required to give it your desired thickness. 

Take a bowl and serve pea and potato mix with 1 chopped egg, cucumber, chili, onion, 2 fuska crushed, and tamarind water and enjoy with your family members. 

Tamarind (Tetul) Chutney Recipe

Ingredients:

2 cups tamarind, 1 teaspoon red chili powder, one teaspoon dry chili flakes, 1 cup jaggery, 1/2 cup sugar, 1 teaspoon salt, 1/2 teaspoon ginger powder, 1 teaspoon roasted cumin powder, 1 tablespoon white vinegar.

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Instructions:

First, clean the tamarind with fresh water and then soak the tamarind in 5 cups of water for 15 minutes. Mash the tamarind well and strain well to remove all the pulp. 

Take a pan and take all ingredients except cumin. Cook for 10 - 15 minutes or as long as it becomes thick. Then add cumin powder. Remove from the heat and cool it. Add jaggery if you like to eat sweet tamarind chutney. Preserve in a sterilized jar and in the refrigerator for three months.