Home Snacks Best Bangladeshi Fuchka Recipe

Best Bangladeshi Fuchka Recipe

by Khushi Hossain
Bangladeshi Fuchka Recipe

If you have ever been to Bangladesh, you will probably have come across this delicious snack called Fuchka. This is a very popular street food that is served as a snack. You can find these snacks on most of the streets in Bangladesh. They are also served as a side dish in most restaurants in Bangladesh.

It is a popular snack among the younger generation. If you ever visit Bangladesh, don’t forget to try Fuchka.

Now I am going to share with you the easiest Bangladeshi Fuchka recipe. I have tested this recipe many times in my kitchen, and it works very well. I hope you will enjoy the recipe as much as we do.

What is Fuchka?

Fuchka Recipe

Fuchka, also known as Pani puri or Golgappa, is a popular street food in Bangladesh. People of all ages love this crispy and tangy snack. While it is easily available in the streets of Bangladesh, making it at home can be a great way to enjoy this tasty treat. 

It typically consists of a small deep-fried shell filled with a mixture of boiled chickpeas, mashed potatoes, chopped onions, coriander leaves, green chili, and tamarind chutney. 

Ingredients for Fuchka Recipe

For the Fuchka Shell:

  1. 1 ½ Cup Whole Wheat Flour
  2. 2 Tablespoons Rice Flour
  3. 1 Tablespoon Semolina (Shuji)
  4. 2 Teaspoons Star Thorn (Talmakhna Seeds)
  5. 3 Cups Vegetable Oil or Soybean Oil
  6. 2 Cups Water

For the Fuchka Puree:

  1. 1 Cup Chickpeas (Dabli Lentil)
  2. 2 Teaspoons Ground Red Chilli
  3. 1 Teaspoon Turmeric Powder
  4. 1 Teaspoon Salt
  5. 2 Fresh Potatoes
  6. 1 ½ Teaspoon Chaat Masala Seasoning
  7. 1 teaspoon Chilli Flex
  8. ½ Cup Chopped Green Chilli
  9. 1 Tablespoon Chopped Coriander leaves
  10. 1 Large Egg 
  11. ½ Cup Diced Onion
  12. ½ Cup Tamarind Chutney/ Sauce

For the Chutney/Sauce:

  1. ½  Cup Tamarind Pulp
  2. 1 Teaspoon Chilli Flex
  3. 1 Teaspoon Ground Roasted Cumin (Jeera Gura)
  4. 1 Teaspoon Chaat Masala Seasoning
  5. 1 tablespoon Lime Juice
  6. 1 tablespoon Finely Chopped Green Pepper
  7. 2 Tablespoons Granulated Sugar
  8. 1 Teaspoon Salt

How to Make Bangladeshi Fuchka

Step 1: Knead the Dough for Fuchka Shell

Bangladeshi Fuchka Recipe

Take a large mixing bowl. Combine all the ingredients: 1 1/2 cups of whole wheat flour, 2 tablespoons of rice flour, 1 tablespoon semolina (Shuji), and 2 teaspoons star thorn (Talmakhna seeds) for the Fuchka shell.

Place the mixing bowl under a stand mixer. Or you can knead them instead. Mix some water little by little. Knead the ingredients to make a stiff dough.

Bangladeshi Fuchka Recipe

Don’t add too much water at once. The Fuchka shell will be hollow, round, and crispy. So, I suggest not using salt in the dough. It will make the shell moist. Knead for at least 5 minutes. Use oil to make it smooth. Ensure that the dough is neither too hard nor too soft. After finishing up, store the dough, covering the bowl, for half an hour.

Step 2: Boil Dabli and Potatoes

Bangladeshi Fuchka Recipe

Before boiling, you need to soak the chickpeas in water for the whole night. Wash the chickpeas with fresh and cold water.  While the dough is resting, let’s start the procedure for making the filling. Take 1 cup of Dabli lentils, 1 teaspoon of turmeric powder, and 2 cups of water in a boiling pan. Boil the Dabli for half an hour.

I prefer to overboil it so that I can easily mash up the Dubli. Then, in a separate pan, take 2 large potatoes. Peel off and quarter the potatoes. Then boil them until they are fully boiled.

Mash the potatoes thoroughly. Mix some edible oil to have smooth and sticky mashed potatoes.

Step 3: Prepare Raw Fuchka Shells

Now, you need to proceed with making Fuchka shells. Take a small amount of the dough. Roll the dough to make it flatten into a very thin layer. The rest of the dough needs to be covered with a kitchen towel. 

Bangladeshi Fuchka Recipe

Take a small round-shaped bowl or glass made of metal. Please ensure that the edge of the glass or bowl is sharp. Using this bowl or glass, separate a small round part from the dough.

Bangladeshi Fuchka Recipe

You can use a cookie-cutter instead. Repeat the process for the rest of the dough. However, the flattened dough must be smooth. Otherwise, your Fuchka shells will not be crispy and fluffy. 

Step 4: Deep Fry the Fuchka Shells

Bangladeshi Fuchka Recipe

Preheat 3 cups of vegetable oil in a large wok. Heat the oil until it reaches 400°F. So, the oil should be very hot. Then place all the raw Fuchka shells into the oil. Instantly, the Fuchka shells will be puffed up and float on the oil. Lower the flame and continue deep frying.

Bangladeshi Fuchka Recipe

A deep fryer is also perfect for deep frying Fuchka. After a while, the Fuchka shells will be totally yellowish brown. Then remove the shells using a strainer.  

Step 5: Prepare the Perfect Puree for Fuchka

Bangladeshi Fuchka Recipe

In a mixing bowl, combine the boiled daal and potatoes. Add 1 1/2 teaspoons Chaat Masala Seasoning, 1 teaspoon Chilli Flex, 1/2 cup chopped green chili, 1 teaspoon chopped coriander leaves, 1/2 cup diced onion, 2 teaspoons ground red chili, and 1 teaspoon of salt.

Bangladeshi Fuchka Recipe

Mix all the ingredients for 3 minutes. Add 1/2 cup of tamarind chutney to make the filling sticky.

Bangladeshi Fuchka Recipe

Add some shredded boiled eggs to the filling. However, it is optional.

Step 6: Make Tamarind Chutney

Make Tamarind Chutney

Combine 1/2 cup of tamarind pulp, 1 teaspoon of chili flakes, 1 teaspoon of ground roasted cumin (jeera gura), 1 teaspoon of Chaat masala seasoning, 1 tablespoon of lime juice, 1 tablespoon of finely chopped green pepper, 2 teaspoons granulated sugar, 1 teaspoon salt, and 1 1/2 cups of water.

Bangladeshi Fuchka Recipe

Stir them until they are well blended. Take a small bowl or cup and fill it with the chutney.

Bangladeshi Fuchka Recipe

Step 7: Serve and Enjoy

Bangladeshi Fuchka Recipe

Take the Fuchka balls and make a hole in one side. To make the hole, slowly poke the shells using your thumb. Fill the shells with the puree. Place them on a serving plate. Place the bowl full of chutney in the middle of the plate.

Assemble the Fuchka around the chutney. Garnish the Fuchka with finely chopped cucumber, shredded eggs, chopped coriander leaves, and onion.

Bangladeshi Fuchka Recipe

Pour some tamarind chutney into the Fuchka and enjoy the delightful food. 

Bangladeshi Fuchka Recipe

Bangladeshi Fuchka Recipe

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 177 calories 2 grams fat
Rating: 5.0/5
( 10 voted )


  1. 1 ½ Cup Whole Wheat Flour
  2. 2 Tablespoons Rice Flour
  3. 1 Tablespoon Semolina (Shuji)
  4. 2 Teaspoons Star Thorn (Talmakhna Seeds)
  5. 3 Cups Vegetable Oil or Soybean Oil
  6. 2 Cups Water
  7. 1 Cup Chickpeas (Dabli Lentil)
  8. 2 Teaspoons Ground Red Chilli
  9. 1 Teaspoon Turmeric Powder
  10. 1 Teaspoon Salt
  11. 2 Fresh Potatoes
  12. 1 ½ Teaspoon Chaat Masala Seasoning
  13. 1 Teaspoon Chilli Flex
  14. ½ Cup Chopped Green Chilli
  15. 1 Tablespoon Chopped Coriander Leaves
  16. 1 Large Egg 
  17. ½ Cup Diced Onion
  18. ½ Cup Tamarind Chutney/ Sauce
  19. ½  Cup Tamarind Pulp
  20. 1 Teaspoon Chilli Flex
  21. 1 Teaspoon Ground Roasted Cumin (Jeera Gura)
  22. 1 Teaspoon Chaat Masala Seasoning
  23. 1 Tablespoon Lime Juice
  24. 1 Tablespoon Finely Chopped Green Pepper
  25. 2 Tablespoons Granulated Sugar
  26. 1 Teaspoon Salt


  1. In a mixing bowl, combine whole wheat flour, rice flour, semolina, and star thorn. Gradually add water and knead into a stiff dough. Avoid using salt. Knead for 5 minutes until smooth, then cover and let it rest for 30 minutes.
  2. Boil soaked Dabli lentils in a pan with turmeric powder until overcooked.
  3. In a separate pan, boil and mash the potatoes, adding a bit of edible oil for smoothness.
  4. Take small portions of the dough and roll them into thin, smooth rounds. Use a sharp-edged bowl or cookie cutter to cut out rounds from the dough.
  5. Heat vegetable oil to 400°F in a wok or deep fryer. Fry the raw Fuchka shells until they puff up and turn yellowish-brown. Remove with a strainer.
  6. Combine boiled Dabli and mashed potatoes. Add Chaat Masala Seasoning, Chili Flakes, green chili, coriander leaves, diced onion, ground red chili, salt, and tamarind chutney. Optionally, add shredded boiled eggs. 
  7. Mix tamarind pulp, chili flakes, roasted cumin, Chaat masala seasoning, lime juice, green pepper, sugar, salt, and water. Stir until well blended.
  8. Make a hole in the Fuchka shells. Fill with the prepared filling. Place the Fuchka balls around a bowl of tamarind chutney.
  9. Garnish with cucumber, shredded eggs, coriander leaves, and onion.
  10. Pour tamarind chutney into the Fuchka before enjoying this delightful dish. Enjoy your homemade Bangladeshi Fuchka (Pani Puri)!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @CuisineTutor

Bottom Line

Thanks for reading this delicious Fuchka recipe. Fuchka is a popular street food in Bangladesh and making it at home can be a fun and rewarding experience. By following the steps in this recipe, you can recreate the authentic flavors of Fuchka in your own kitchen.

Whether you’re hosting a party or simply craving a tasty snack, Fuchka is sure to be a hit. So gather your ingredients and get ready to enjoy this mouthwatering Bengali delicacy. Happy cooking!

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