by Elma Ahsan 1F
Preparing Bengali food at home brings back loving memories of street snacks or happy times at home in Bngladesh. Elma wants to share her mother’s favourite: Fuska, which, along with Pani Puri, she simply loves. Try and enjoy Fuska either as a starter or as a snack!
How to make Fushka
Ingredients for the dough (pasta cruda):
1. Semolina-1 cup
2. Flour-1/2 cup
3. Baking soda-1/2 ts
4. Salt-1 pinch
5. warm water-around 1/2 cup
6. Enough Oil for deep frying (friggere le palline di pasta in olio abbondante)
For the filling:
1. Potatoes – 3 medium size (mashed)
2. Green chilli – 5 (finely chopped)
3. Onion – 1 (finely chopped)
4. Coriander leaves -2 Tbs (tablespoons) finely chopped
5. Salt- 1/2 ts (teaspoons)
6. Chickpeas (ceci)-500 grams
For the Tamarind Sauce:
1. Tamarind-50 grams
2. Roasted cumin seed powder-3/4 ts (teaspoons)
3. Fried red chili powder-1/4 ts (teaspoons)
4. Salt-1 ts (teaspoons)
5. Black salt-1/4 ts (teaspoons)
6. Sugar-2 ts (teaspoons)
Procedure:
1. Put semolina, flour, salt, baking soda,talmakhana in a bowl. Add warm water and make hard dough . Keep aside for 30 minutes.
2. Boil the chickpeas, peel and add the potatoes. Then also add green chili, coriander leaves, salt and onion. Cook until it becomes tender.
3. Leave the tamarind in 1 cup of water for 30 minutes. Make tamarind paste. Mix all the tamarind sauce ingredients and beat well.
4. Now make 6 equal balls from the dough and make roti.
5. Cut roti with a 1 & 1/2 inch diameter cookie-cutter. Roll and cut the rest of the balls in the same way.
6. Heat plenty of oil in a pan at medium heat. Fry the fuskas until they turn into a golden brown colour.
7. Make a big hole in the middle of the fuska shell, insert some ofther stuffing there and serve with tamarind sauce.