You will find Phuchka stalls in the streets of Kolkata selling puffed up crisp little balls named puri, piled high and ready to eat. Alongside the basket of puris you will find various fillings, including potato that can be mashed with chickpea and special masala mixes, also tamarind water flavoured with cumin, coriander leaf and black salt. At a Phuchka stall you would be given a small leaf plate, on which to place the puri which has a small hole made in the centre with a thumb and stuffed with the potato mixture, then scooped in the tamarind water. You eat it straight all in one, trying hard not to let the juices run down your chin.

YOU WILL NEED 4oz (125g) wholemeal flour 4oz (125g) plain flour 2 tbspns vegetable oil 3½ fl oz (120ml) warm water ½ tsp salt Oil to deep fry Method: Place the flour and salt into a large bowl, dribble the vegetable oil on top and mix with your fingers.

Add the warm water slowly, working it into the flour until you have a stiff dough which needs kneading for at least ten minutes or until it is smooth.

Roll it into a ball, rubbing a little oil over the surface before placing it in a plastic bag and setting it aside for half an hour in a cool place.

Knead again for about five minutes, then divide into 12 small balls and cover with a cloth, removing one at a time and rolling it into a 5in (12.5cm) round. (You can make them smaller if you wish) Pile them in a single layer to keep them moist and cover with a cloth.

Fill the frying pan with about an inch of oil and bring to full heat, then begin frying the rounds. Don’t put too many in the pan at once. They cook so quickly they can be done one or two at a time.

Once turned, the rounds will puff up immediately and only need about ten more seconds in the oil.

Remove from the pan and drain on kitchen paper.

Serve hot as they are, or make a hole in the centre and add a spicy filling.