Kolkata Puchka Water Filled Pani Puri Bengali

Method

1. 1

   Make the puri dough: Mix semolina, maida and salt. Add water gradually — just enough to form a stiff, smooth dough. Rest 20 minutes. Divide into 30 to 35 small balls.

2. 2

   Roll each puri very thin: Roll each ball into a thin round about 5 to 6 cm — as thin as possible. The thinner the puri, the crispier it will be.

3. 3

   Fry the puris: Heat oil on medium. Fry 4 to 5 puris at a time. As they enter the oil, press gently with a slotted spoon — they should puff within 5 seconds. Fry for 1 to 1.5 minutes per side until golden and crispy. Drain on paper towels and cool.

4. 4

   Make the filling: Mix mashed potato with boiled white peas, tamarind paste, red chilli powder, chaat masala, salt and black salt. Taste — should be spiced, tangy and well-seasoned.

5. 5

   Make the Kolkata pani: Blend all the pani ingredients (tamarind pulp, black salt, cumin powder, chilli powder, sugar, coriander paste, dry ginger) with 4 cups cold water. Add the raw mustard oil. Whisk. Strain through a fine strainer. Taste — the Kolkata pani should be sharply sour, pungent from the mustard oil and black salt, and distinctly different from Mumbai pani puri water which is sweeter and minty.

6. 6

   Chill the pani: Refrigerate the pani until very cold — the cold is part of the Kolkata puchka experience.

7. 7

   Make a hole in each puri: Using your thumb, carefully press through the top of each puri to make a small hole. The puri should crack open without shattering.

8. 8

   Fill with potato mixture: Fill each puri with a teaspoon of the potato-pea mixture.

9. 9

   Fill with cold pani: Just before eating, fill each puri completely to the brim with cold pani.

10. 10

    Eat immediately in one bite: The puchka must be popped into the mouth whole in one bite. The contrast of crispy shell, spiced potato, and cold tangy water bursting simultaneously is the experience.

11. 11

    Note: Kolkata Puchka is considered by many food writers to be the finest version of the pani puri preparation across India. The Kolkata version is distinctly more sour and tangy than the Mumbai version (which is sweeter and uses fresh mint) and uniquely adds a few drops of raw mustard oil to the flavoured water — a distinctly Bengali touch. Puchka vendors typically stand at street corners with their cart from 4 pm onwards and serve directly into the customer's outstretched hand.