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Posted by on Apr 25, 2012 in Snacks | 3 comments

Doi Fuska

doi-fuska

Ingredients:

For Fuska:

• 1 and ½ cups plain flour

• ½ teaspoon salt

• ½ Talmakhana

• Oil for deep fry

For stuffing:

• 200 grams chick peas(canned)

• 1 diced large boiled potato

• 3 tablespoon chaat masala

• ½ finely sliced medium size onion

• 3 tablespoon cucumber chopped

• 2 tablespoon tomato chopped

• 4 finely sliced green chillies

• 2 tablespoon coriander leaves chopped

• ½ teaspoon black salt

• Salt to taste

• 2 cup Greek yogurt

• 2-3 tablespoon sugar

• 1 cup gram flour noodles(thin chanachur)

For Tamarind water:

• 50 gram tamarind

• 1 tablespoon fried cumin powder

• 2 tablespoons sugar

• Black salt

Also need:  Round cookie cutter

Talmakhana

chanachur

fuska-raw

doi-fuska-1

How to make:

1. Mix yogurt and sugar well and keep in refrigerator.

2. First dissolve salt with water and add flour. Knead properly and make hard dough.

3. Divide the dough 6 equal balls. Take two balls and make two equal size flat breads in 6’’ diameter.

4. Take a flat bread sprinkle some Talmakhana and place another flat bread over it. Roll again and make thin and large bread.

5. Now cut the bread with cookie cutter. Roll rest of balls same way.

6. Place fry pan on medium heat. Don’t make oil too hot. Fry the fuska shells on medium heat otherwise the shells won’t be crisp.

7. Drain peas and wash well. Mix chick peas, potato, chaat masala, chillies, cucumber, tomato, black salt, coriander and onion.

8. Soak tamarind half hour with one cup water. Add salt, cumin powder and sugar in tamarind water.

9. Now make hole in fuska shells and insert peas stuffing, tamarind water, yogurt and top up with gram flour noodles (thin chanachur) there.

10. Make 8-10 of doi fuska and serve in a plate and serve strait way.

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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3 Comments

  1. i didn’t know how to make it, before saw ur recipe. thank for sharing this with all 🙂

  2. Please send me the recipe of Doi for doi fuska.
    I need to know the ingredients mix with yogurt for doi fuska and how to mix(the quantity).

    • Hi Bilash!! sorry for late reply. I use sugar and tok doi togather and beat well. Actually tamarind water and peas are spied up. Please read once again the recipe. Thanks.

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