It's been a while since I last consumed fuchka. I need fuchka in this horse egg mulluk, please! I used to eat fuchka and Jhalmuri every day on campus. I instructed my uncle to take the jhal in a heap in front of Daksu. Then, when the tamarind broth made my nose run, and my eyes flood, I laughed. A delightful and often consumed Bengali treat called fuchka.

This meal is well-liked in West Bengal, India, and Bangladesh's metropolitan regions. Depending on the area, numerous names are used to describe it. In Bangladesh, it is called "Fuchka" or "Fuska." Different regions of India have fuchka that is similar. While the meal is known as pani-puri in western India (such as Maharashtra), it is known as gol-gappa in northern India. Phuchka is a circular pastry of wheat and semolina that is typically served with tamarind water and spicy boiled potatoes.

In addition to having distinct names in different places, Fuchka has also been made in various ways.
Tamarind water is occasionally substituted with mint water. Again, even though the potato used in Fuchkar Pur in West Bengal seldom contains onion, the Indian state of Odisha uses onion as one of the components in Panipuri. In addition, Fuchka, or sour curd, eaten with yogurt, is a popular dish nationwide. Various locations have various methods for making phuchka. The standard process for making phuchka in West Bengal is shown below.

Petals: Flour and semolina are first well combined with water and then placed in a moist towel for some time. Then, to create the puffed petals, little pieces of lychee (often in the shape of knukladana) are sliced and cooked in sand using the previously kneaded flour and semolina.

Pur: Fuchkar pur is often made with boiled potatoes and a spice mixture. To make this pura, boiling potatoes are combined with salt, coriander powder, cumin powder, dried chili powder, and green chili powder. It is often mashed with tamarind water to improve the flavor. Frequently, soaking chickpeas and peas are also included in addition to this. Dissolve the tamarind in the water and add the lemon juice to make a total.

The inflated petal is punctured, and the spicy potato filling is placed within. The filled fuchka is then served in a jar with sour cream around it after being dipped in tamarind water. A shalwar bowl is used to serve Indian Panipuri. Typically, five to eight puffs are used to hold each dish.