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Posted by on Feb 22, 2013 in Appetizers, Snacks | 8 comments

Fuska Without Talmakhana

Fuska without Talmakhana-2


Every time I make Fuska, I get amazed with my daughter’s word such “Fuska is the best street ever” or “it is so addictive that it is hard to stop having Fuska”. But I know that we all know that. I got at least hundred comments about Talmakhana. Talmakhana is a must ingredient to make fuska. It is hard or kinda impossible to get it in abroad. But it is hard to live without fuska for Bangladeshi people. Fuska Without Talmakhana is Indian version of fusk which is called panipur or golgappa. With lots of love thanks again and don’t forget like my facebook page or join my facebook group to keep in touch with me.


For Fuska:

• ¾ cup semolina

• ¼ cup plain flour

• 1/8 teaspoon baking powder

• ½ cup lukewarm water

• Oil for deep fry

• 1 tablespoon flour for rolling

For stuffing:

• 200 grams dried peas

• 1 diced large boiled potato

• 3 tablespoon chaat masala

• 1 finely sliced medium size onion

• 4 finely sliced green chillies

• Coriander leaves chopped

• Salt

For Tamarind water:

• 50 gram tamarind

• 1 tablespoon fried cumin powder

• 4 dried red chillies

• 2 tablespoons sugar

• Salt

• Black salt (optional)

Also need:

Round cookie cutter


Fuska without Talmakhana-1


Fuska without Talmakhana


How to make:

1. Mix baking powder, flour and semolina together. Add water in it and don’t add all water together.

2. Dough needs to hard and knead well. Wrap it with dump cloth or cling wrap and let it sits for 20-25 minutes.

3. Knead it again and divide into 3 balls.

4. Roll each ball with flour and cut with cookie cutter.

5. Fry fuska on media heat other fuska will not be crisp.

6. Follow my Fuska post for stuffing and tamarind water.

7. Enjoy stuffed fuska with tamarind water.

Tips:If fuska is not crisp enough, preheat oven 100˚c and heat fuska on try for 10 minutes.

It will take out excess water from fuska and you will get perfect crisp fuska.


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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  1. is semolina self rising flour……

    • semolina is called suji in Bangla.please buy fine one.

  2. Hi, r u?many many thanks for giving fuska recipe without talmakhna.what is called talmakhna in english?

    • Most welcome. Talmakhana is called Astercantha in English. But I think that it is nt available in abroad.

  3. Hi, thanks for your recipe. Can you please specify – 1 cup equal to how much?

  4. আচ্ছা আপু Asteracantha মানে আমরা যেটাকে তিল বলে চিনি ওইটা নাকি?

  5. Thanks Rownak for your recipe.. .. I am your Indian friend…. I tried your Fuchka recipe @home nd got appreciation.. .. All the credit goes to you. .

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