EASY AND FLAVORPACKED FUSKA by Lucky Ahmed Fuska are crispy shells filled with spicy and mushy goodness - each one you pop into your mouth will explode with flavor. Paired with a sweet and tangy tamarind sauce, these are the perfect combination of flavor and texture! Serves: 8 Estimated Cook Time: 1 hour, 45 minutes Ingredients 1½ cups water ¾ cup tamarind pulp 1 cup whole dried yellow peas, soaked overnight 2 large russet potatoes 4 eggs 1 red onion, finely diced 4 Indian chiles, finely chopped 3 sprigs coriander leaves, finely chopped 2 tablespoon Chatpati masala, preferably Radhuni, plus more to taste 1 package Golgapp Directions Tamarind Sauce: 1. In a medium bowl, soak the tamarind in the water for 1 hour to soften. Mix until smooth. Filling: 1. In a large pot, simmer the yellow peas in their soaking liquid until soft, checking at 45 minutes and cooking for longer if needed. 2. Meanwhile, cook the potatoes and eggs. Place the potatoes and eggs in a pot and cover with water. ring to a boil and reduce to a simmer. Remove the eggs after 10 minutes to an ice bath.
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Continue cooking the potatoes until they’re easily pierced with a knife, about 30 more minutes. Let cool. Peel the cooled eggs and shred them with a fine grater; set aside. When potatoes are cool enough to handle, peel them and dice into small cubes. 3. In a mixing bowl, combine the potatoes, about 3/4 of the shredded egg, onion, chilis, coriander, and 2 tablespoons of chatpati masala. Taste and add more masala if needed until filling is spiced the way you like.
Assembly: 1. Use your finger to crack a hole in the golgappa and spoon the filling inside. Place on a serving platter and repeat until all the filling is used. 2. Top the filled golgappa with the remaining shredded egg and serve with the tamarind sauce on the side.
