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Kolkata Puchka (Pani Puri) with Aloo Makha and Churmur
Recipe by Your Food Lab
A step‑by‑step recreation of Kolkata’s iconic street snack – crisp hollow puris filled with a spicy‑sour potato‑pea mixture (Aloo Makha) and dunked in tangy tamarind‑chili water (Tetul Jol). Includes homemade bhaja masala, mint paste, and optional churmur topping. Perfect for a fun appetizer or snack at home.
MediumIndianServes 4
Printable version with shopping checklist
Source Video
34m
Prep
49m
Cook
10m
Cleanup
1h 33m
Total
Cost Breakdown
Total cost:$2.13
Per serving:$0.53
Critical Success Points
- • Soaking and straining tamarind pulp
- • Roasting cumin seeds and other spices until dark brown
- • Balancing sour, salty, and spicy flavors in the water
- • Chilling the water for at least 3‑4 hours
- • Ensuring the potato mixture is well‑seasoned and not too wet
Safety Warnings
- • Handle hot chilies with gloves to avoid skin irritation
- • Beware of hot oil or boiling water when roasting spices and boiling chilies
- • Puris are fragile; handle gently to avoid breakage
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