Phuchka

I am making phuchka. Tagging along with me (the pride and joy of my kitchen) are Pico and Bella —  my two kittens. Why are two cats the pride and joy of my kitchen you ask. Because I can not seem to keep them away. If they are not trying to trip me over, they watch my every move with ardent interest till they fall asleep. I think my cats might be foodies too. Or so I’d like to think.

Anyways, back to phuchka. I have been craving it for years and the last time I had  it I was in Boston. So basically eons ago. And really, it’s not that hard to make. It is technique sensitive and requires you to adjust the temperature a bit. But I feel it’s well worth it. And it keeps for a while in an airtight container. So just go through it once and you have enough phucchka to last you a while. Unless you are me and you are addicted to these thin crispy shells that absolutely beg to be filled and devoured. Read on for the step by step directions.

First, make a stiff dough and let it rest for 20 minutes covered with a wet paper towel or a clean dish rag.

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Roll it out to thinly and cut out the circles. A cookie cutter is your best friend here. If you don’t have an appropriate sized one handy use a small lid — the kind you get from a jar of jelly.

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Place the circles in a baking tray in a single layer and cover with another wet towel.

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Place a cooling rack on a sheet pan and place phuchka in a single layer as you fry these. Paper towel or even newspaper can be used to drain the oil in the absence of a cooling rack.

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Let it cool before placing in an air tight container. If they lose their crispiness heat them in an 200 degree Fahrenheit oven for 20-25 minutes.

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Here’s a close up shot of one.

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And another, just in case you missed exactly how wonderfully puffed up and hollow they are.

It is sinfully good.

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