Cherry & Dennis Helper Habitat
Bangladeshi Fuchka Tamarind Crisp Shells
孟加拉酸辣脆球
Recipe overview
Bangladeshi fuchka uses sturdy hollow crisp shells filled with potato-white pea mash, hard-boiled egg and tart tamarind water.
01
Ingredients
Main ingredients
- 24 ready-made sturdy fuchka shells
- 300 g potatoes
- 240 g cooked white peas
- 2 eggs
- 1 small red onion
- 1 green chili
- 1/4 cup cilantro leaves
Tamarind water and filling spices
- 40 g tamarind pulp
- 350 ml warm water
- 1 tbsp sugar
- 1 tsp black salt
- 1 tsp toasted cumin powder
- 1/4 tsp chili powder
02
Tools
- two small saucepans
- cutting board
- knife
- large bowl
- fine strainer
- grater
03
Steps
Step 1
Boil potatoes
Boil unpeeled potatoes until a skewer slides through easily.
Step 2
Boil eggs
Hard-boil eggs separately and cool in water.
Step 3
Prepare peas
Drain cooked white peas and lightly crush half of them.
Step 4
Mash potatoes
Cool potatoes enough to handle, peel and roughly mash.
Step 5
Chop aromatics
Finely chop red onion, green chilies and cilantro.
Step 6
Mix filling
Combine mashed potatoes, white peas, onion, chili and cilantro.
Step 7
Season filling
Mix toasted cumin and black salt into the potato-pea filling.
Step 8
Extract tamarind
Soak tamarind pulp in warm water, squeeze and strain out fibres and seeds.
Step 9
Season tamarind
Stir sugar, black salt and chili powder into strained tamarind water.
Step 10
Grate eggs
Peel hard-boiled eggs and grate finely.
Step 11
Open shells
Carefully crack a small opening atop each ready-made crisp shell.
Step 12
Fill and serve
Fill shells with potato-pea mix and cooked egg, spoon on tamarind water and eat immediately.
Common mistakes
- Filling shells early makes them soggy; keep components separate.
Tips
Add tamarind water only just before eating to keep shells crisp.
