fuchka racipi

 1.First soak Talmakhana in water for 10-15 minutes, then dissolve salt with  Talmakhana’s water, flour and semolina. Knead properly and make smooth dough.

2. Divide the dough 6 equal balls and roll ball into  flat thin bread.
3. Now cut the bread with cookie cutter. Roll rest of balls same way.
4. 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.
5. Soak peas over night and boil with salt.
6. Drain peas and mix potato, roasted cumin, chillies, coriander, onion and black salt.
7. Soak tamarind half hour with one cup water. Fry the chillies and crush them.
8. Add crushed chillies, salt, cumin powder and sugar in tamarind water.
9. Now make hole in fuska shells and insert peas stuffing there. Make 8-10 of them and serve in a plate along with tamarind water.