This time Digital DeskCoronavirus lacks some of the things that are missing. Fuchka, Velpuri, potato dum, chop. Everyone from the youngest to the oldest is gasping for breath.

A man stood on the side of the road with a round puchka. And many people around him. He is breaking the puchka, dipping the potatoes in it, then dipping it in sour water and putting it on the leaves. And people are burning their faces with a big yawn. Sometimes the urge to give with chutney is coming. Water must have come on the tongue? And immediately the mind became phuka fuchka (puchka)? You know exactly how many times you ate phukka in such an afternoon. So what’s the delay? Learn the recipe (puchka recipe) today. Surprise your loved ones by eating puchka on Sunday evenings.

After the fish soup, this time Bangatnaya made Fuchka and put it on the shelves of Masterchef
Materials
1/2 cup semolina
2 teaspoons flour
Salt to taste
Butter with the same amount of water
Heat the oil

Potatoes need to be made-
Peel a squash, grate it and squeeze the juice
50 grams of gram
2 teaspoons coriander leaves
1 teaspoon bit salt
1 teaspoon fried spices
1/4 teaspoon black pepper powder
1/4 teaspoon lentil powder
1/4 teaspoon coriander powder
A slice of lemon, for a sour taste
Tamarind water
Mix well with all this

Method of making water
Take water
Heat it with tamarind
After boiling, cool and apply
Discard tamarind seeds.
Then, mix the water well with coriander leaves, salt, gandharaja lemon, langar powder, fried spices, beet salt, coriander powder.

Then finely chop the dough and cut it into rounds, or leave it in the hot boiling oil. However, when frying, reduce the flame of the gas.

As the afternoon wore on, Fuchka lovers began to miss Fuchka. It is impossible for them not to eat fuchka for so long.