Fuska Recipes In Bangladeshi Style.

asked Mar 30, 2017 in Recipes by Meshila (1,070 points)

How To Make Fuska Recipes In Bangladeshi Style.


1 Answer

answered Mar 30, 2017 by hridima.khan (760 points)
selected Mar 30, 2017 by Admin
Best answer

Fuska is the most popular street food in Bangladesh. I bet that every Bangladeshi, who lives in abroad, misses its unique spicy, sour, crispy taste. But we can easily make it at home and enjoy the deshi flavour in abroad. It is a bit long process, if you make the Fuska shell before, it will be less hustle. Only one thing (Talmakhana) will be hard to get in abroad. You can bring it from Bangladesh. Even you can buy readymade Fuska shells from Indian grocery. But I always prefer homemade one.


For dough:

1 and ½ cups plain flour

1 tablespoon semolina

½ teaspoon salt

1  teaspoon Talmakhana

Oil for deep fry

For stuffing:

200 grams dried peas

1 cup diced large boiled potato

1 tablespoon roasted cumin powder

1 finely sliced medium size onion

4 finely sliced green chillies

Coriander leaves chopped

Black salt


For Tamarind water:

50 gram tamarind

1 teaspoon fried cumin powder

4 dried red chillies

2 teaspoons sugar or to taste


Black salt (optional)

Also need: Round cookie cutter

How to make:

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.

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