Fuchka

Instructions:

• Mix semolina with ap flour very well using your hand
•  Gradually add water as you mix and knead while allowing the semolina to absorb the water
•  Once the dough has reached an elastic-like texture, cover it up with a moist cloth and let it rest for 10 minutes and make sure your dough is not too soft nor hard
•  Knead the dough again before cutting the dough in half and roll it out thinly flat using a rolling pin
•  Cut out into small round pieces using a cooking cutter
•  Deep dry and gently tap as it puffs up and lights golden in color
•  For the sauce, pour in tamarind pulp along with 2 cups of water and bring to a boil
• Strain out the tamarind sauce into a clean bowl, add 1 cup of water, salt, black salt, coriander, red chili, cumin, sugar, and lime
•  Mix the tamarind sauce and set aside
•  In a new bowl, add boiled white peas, boiled potatoes, red onion, green chili, ground coriander, cumin, red chili, fresh coriander, salt to taste, and lime juice along with a 2 tbsp of tamarind sauce
•  Ready to assemble your very own fuchka and enjoy!