•  200 gm maida or refined wheat flour
  •  1 pinch baking powder
  •  Salt according to taste
  •  100 gm potato
  •  10 gm ripe tamarind 
  •  2 green chillies 
  •  2 teaspoonfuls of coriander  powder
  •  2 teaspoonfuls of chopped coriander leaves


  1. Mix the baking powder with maida and knead tight dough with a small amount of water.
  2. Divide it to 20 parts and roll it flat
  3. Fry the dough to make hollow balls (this hollow ball of fried flour is called fuchka)

  1. Peel the potatoes and boil 
  2. Mash the potatoes with salt, coriander powder and one chopped chili (this will be used as stuffing)

  1. Mix the ripe tamarind pulp in warm to hot water and mix with your fingers to separate the fiber, seeds and soft pulp. 
  2. Remove seeds and fibrous pulp by pouring it through a sieve and using the back of a spoon to force the soft pulp through. 
  3. Add salt, coriander leaves and one chopped chili to the tamarind extract to make a thick suspension (this is called paani)

  1. Carefully open the fuchka on one side, put the stuffing inside, and then dunk it in paani and serve.