Old Dhaka Fuchka

Ingredients

• •Semolina
• •All-purpose flour
• •Vegetable oil
• •Potato
• •Chickpeas
• •Tamarind
• •Green chili
• •Cumin
• •Black salt
• •Fresh coriander
• •Onion

Steps

1. 1Mix the semolina and flour with a little oil and water into a stiff dough, then cover it and let it rest for about 20 minutes.
2. 2Roll the dough out thin and cut it into small circles about 2 inches wide.
3. 3Heat oil in a deep pot to about 375 degrees Fahrenheit.
4. 4Fry the dough circles in small batches for about 1 minute, pressing them gently with a slotted spoon so they puff into hollow shells, then drain them on paper.
5. 5Boil the potatoes until tender, about 15 minutes, then peel, mash, and mix them with boiled chickpeas, chopped onion, green chili, and a pinch of black salt to make the filling.
6. 6Blend tamarind pulp with water, cumin, and a touch more black salt into a thin, tangy tamarind water.
7. 7Crack a small hole in the top of each puffed shell with your thumb.
8. 8Spoon a little of the potato and chickpea filling into each shell.
9. 9Fill each shell to the brim with the tangy tamarind water and serve them immediately, before the shells turn soft.