Doi Fuska By: Afroza Naznin Shumi



For Fuska:

  • 1 and ½ cups plain flour
  • ½ teaspoon salt
  • ½ Talmakhana
  • Oil for deep fry

For stuffing:

  • 200 grams of chick peas(canned)
  • 1 diced a large boiled potato
  • 3 tablespoon chaat masala
  • ½ finely sliced medium size onion
  • 3 tablespoon cucumber chopped
  • 2 tablespoon tomato chopped
  • 4 finely sliced green chilies
  • 2 tablespoon coriander leaves chopped
  • ½ teaspoon black salt
  • Salt to taste
  • 2 cup Greek yogurt
  • 2-3 tablespoon sugar
  • 1 cup gram flour noodles (thin chanachur)

For Tamarind water:

  • 50-gram tamarind
  • 1 tablespoon fried cumin powder
  • 2 tablespoons sugar
  • Black salt

Also need:  Round cookie cutter

How to make:

  1. Mix yogurt and sugar well and keep in the refrigerator.
  2. First, dissolve salt with water and add flour. Knead properly and make hard dough.
  3. Divide the dough 6 equal balls. Take two balls and make two equal size flatbreads in 6’’ diameter.
  4. Take a flatbread sprinkle some Talmakhana and place another flatbread over it. Roll again and make thin and large bread.
  5. Now cut the bread with the cookie cutter. Roll rest of balls same way.
  6. 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.
  7. Drain peas and wash well. Mix chickpeas, potato, chaat masala, chilies, cucumber, tomato, black salt, coriander, and onion.
  8. Soak tamarind half hour with one cup water. Add salt, cumin powder and sugar in tamarind water.
  9. Now make a hole in fuska shells and insert peas stuffing, tamarind water, yogurt and top up with gram flour noodles (thin chanachur) there.
  10. Make 8-10 of dohi fuska and serve in a plate and serve straight way.


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