puchka

Puchka, also known as phuchka, is a Bengali variant of the panipuri/golgappa family of street snacks. It is especially associated with West Bengal in India and with Bangladesh, where it is called phuchka. The dish consists of small hollow puris that are fried until crisp and ready to be filled.

To serve, the puris are gently opened to form a pocket. A filling of mashed boiled potato and often boiled chickpeas or black chickpeas is spooned into each puri, sometimes with spices such as cumin and coriander. The puris are then dipped into or filled with a tangy, spicy water made from tamarind (tamarind pulp) and flavored with ingredients like mint, coriander, cumin, chili, and black salt. The result is a contrast between the crisp shell, the soft filling, and the sharp, refreshing liquid.

Puchka is typically eaten in one bite and is a staple at street stalls and markets in Kolkata and other parts of Bengal, as well as in Dhaka and surrounding areas. Variations exist across regions, with differences in the filling, the spice mix, and the tamarind water. While it shares a common heritage with other panipuri-style dishes, puchka is distinguished by its strong tamarind-forward flavor and the local Bengali preparations used in its filling and chutneys.