The Puchka as served at Chaatable Indian Street Food in Nashville, TN, as seen on Diners, Drive-Ins and Dives, season 35.
Recipe courtesy of Chaatable


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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: about 5 dozen



Mint Chutney:

To Serve:


  1. For the filling: Mix together the garbanzos, potatoes, cilantro, chaat masala, chile powder, cumin powder, sugar and salt to taste in a bowl. Set aside.
  2. For the mint chutney: Combine the cilantro, cola, mint, lime juice, ginger, chaat masala, chile powder, jalapeño and 3 cups water in a blender and blend. Strain and set aside.
  3. Heat the oil in a deep-fryer.
  4. Fry the pan puri until crisp.
  5. To serve: Break a small circle out of one side of each pan puri, then put the filling in, along with a drop of tamarind chutney. Serve garnished with the micro cilantro, edible flowers, pomegranate seeds and boondi with the mint chutney in a bowl on the side.