Tangy, Spicy Kolkata Street Food Style Puchka Recipe

There’s something about that first crunchy bite of a Kolkata-style Puchka that sends your taste buds into a madness. If you know, you know! + It’s Depika Padukon’s Favorite too .  This isn’t your regular golgappa or pani puri—puchka has its own swag, packed with bold flavors and tangy masala that hits just right.

Let’s walk through how you can recreate this Bengali gem at home—authentic, spicy, and absolutely drool-worthy!

What is Kolkata Puchka?

Kolkata Puchka—also known as Phuchka—is one of the most iconic and beloved street foods of Kolkata, West Bengal. It’s a regional variation of the pan-Indian golgappa or pani puri, but it has its own distinct character that makes it unforgettable.

• Made from whole wheat (atta) rather than semolina (sooji), giving them a thinner and crispier texture.
  • The stuffing is a mashed mix of spiced boiled potatoes, salt, cumin, red chili, and chopped coriander.
• Known locally as tetul jol, it’s tangy, spicy, and slightly sour—more intense and less sweet than pani puri water in other regions.

Ingredients Breakdown:

For the Filling (Chokha):

• Boiled potatoes
• Boiled chana
• Salt (to taste)
• Lemon juice
• Red chilli powder
• Chopped coriander
• Tamarind pulp
• Puchka Masala (Yes, this is key!)
• Hari chutney

For the Hari Chutney:

• Coriander leaves
• Mint leaves
• Green chillies
• Water

For the Puchka Masala (Dry Masala):

• Sabut Dhania
• Dry red chilli
• Barik saunf
• Jeera
  (Roast and grind all together for the magic touch!)

For the Tangy Pani:

• Tamarind pulp
• Hari chutney
• Puchka masala
• Chaat masala
• Salt (to taste)
• Finely chopped green chilli
• Lemon juice
• Lemon slices
• Coriander leaves
• Cold water + ice cubes

How To Make It:

1. Chokha First: Mash the boiled potatoes and chana. Mix in tamarind pulp, lemon juice, red chilli powder, coriander leaves, salt, and Puchka Masala. This mix is spicy, tangy, and utterly addictive!
2. Chutney Time: Blend mint, coriander, chillies, and water into a smooth hari chutney.
3. Pani Game Strong: In a big bowl, mix tamarind pulp, chutney, chukde masala, salt, lemon juice, and cold water. Toss in some ice cubes and lemon slices.
4. Assemble & Devour: Crack open a puchka, stuff in some chokha, dip it deep in the pani, and POP! Straight into your mouth.

You can also watch our kolkata style puchka recipe video on Youtube:

Tips to make authentic Kolkata-style puchka

1. Crispy Puchka Shells
   1. Use fine sooji + a little maida (1 cup + 2 tbsp)
   2. Knead a stiff dough, rest 30 mins
   3. Roll thin & even, fry on medium heat
   4. Cool fully before storing to stay crisp
2. Potato Filling:
   1. Mash boiled potatoes smooth
   2. Add boiled black chana (Bengali style)
   3. Season with salt, lemon juice, red chilli powder, amchur/tamarind
3. Spicy Tangy Pani:
   1. Tamarind pulp + cold water for tang
   2. Mix chutney, lemon juice
   3. Add salt; chill well before serving