Guston
Street-style Kolkata puchka with spiced potato and kala chana, served in tangy tamarind pani.
Nutritionper serving
- approximately 180 kcal
- Protein: approximately 6 g, 13% of calories
- Fat: approximately 1.2 g, 6% of calories
- Carbs: approximately 38.9 g, 82% of calories
Not counted: Tamarind paste and Ice.
Indian
Snack
SpicyIngredients17
- 0.5cup
- 1tbsp
- 4pc
- 5pc
- 1.5tsp
- 1.5tsp
- 3pc
- 4pc
- 0.5tsp
- 1handful
- 1.5tsp
- 0.8tsp
- to taste
- 0.5pc
- 400ml
Cookware
- Pressure cooker
Steps7
Step 1. Soak the chana
Soak the black chana overnight.
ChickpeasStep 2. Soak the tamarind
Soak some tamarind in warm water for 20 minutes.
Tamarind pasteStep 3. Pressure cook the potatoes
Pressure cook 4 , 1/2 cup pre-soaked kala chana and 2-3 green chilies for 1 whistle and 10 minutes on simmer.
ChickpeasChili pepperStep 4. Make the puchka masala
Combine the full , full , green cardamom, peppercorns, dry red chilli and to make the puchka masala.
Cardamom podsBlack pepperChili pepperStep 5. Make the green chutney
Prepare the green chutney from fresh coriander leaves, leaves and boiled green chilli.
Boiled green chilli is the key to this chutney.CilantroChili pepperStep 6. Mash the aloo masala
Mash the boiled and kala chana lightly, then season with red chilli , black , to taste, 1 tsp puchka masala, 1 tbsp tamarind pulp, 1 tsp green chutney, chopped fresh coriander leaves and half a juice.
Adjust the tamarind pulp to your taste.ChickpeasTamarind pasteCilantroStep 7. Prepare the puchka pani
In the tamarind pulp, add 2 glasses of , then stir in 1 tsp green chutney, 1 tsp puchka masala, 1/2 tsp red chilli , 1/4 tsp black , if needed, chopped fresh coriander leaves, slices and cubes.
Tamarind pasteCilantro
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