How To Make Perfect Mini Fuchka Recipe

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Discover how to make crispy and delicious Mini Fuchkas at home with our easy-to-follow recipe! In this video, Banglar Rannaghor walks you through the steps to create the perfect fuchkas from scratch using commonly available ingredients like AP flour, suji, and cooking oil. Learn the secrets to kneading a tight and smooth dough, rolling it thin, and frying it to golden perfection. Whether you're a beginner or a seasoned cook, this recipe will guide you to make these delightful street-style snacks that puff up beautifully. Don't forget to tune in for tips on serving them with traditional toppings and tangy tamarind water. Perfect for snacking, parties, or a fun cooking project! Like, share, and subscribe for more delicious recipes from around the world, brought to you from the heart of Toronto by Banglar Rannaghor.

Here’s a recipe for mini fuchka:

Ingredients:

AP flour/Maida: 1 cup
Suji: 1/3 cup
Salt: ½ tsp
Cooking oil: 2 tbsp plus a bit more for rolling
Water: as needed
Instructions:

In a bowl, mix together 1 cup of AP flour/maida, 1/3 cup suji, and ½ tsp of salt.
Add 2 tbsp of cooking oil to the dry ingredients and mix thoroughly.
Gradually add water, a little at a time, to knead a tight and smooth dough. This may take 4-5 minutes.
Once the dough is ready, divide it into 3 parts.
Lightly oil a rolling board, then roll out the dough as thin as possible. Overlap one end to another and roll it again. It should be thin but doesn’t need to be super thin.
Using a small cutter or the cap from a small bottle, cut out the fuchka pieces.
Heat oil in a pan until very hot. This high temperature is crucial for the fuchkas to puff up.
Add the fuchka shells to the hot oil. Once they puff up, lower the heat to medium and keep stirring until they are golden brown.
Remove the fuchkas from the oil and let them cool.
Serve with your favorite toppings and tamarind water.
Enjoy your delicious, crispy mini fuchkas!

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