Bangladesh famous food recipe

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Fuchka is a very popular Delicious South Asian Yogurt. The food is circulated almost everywhere in Bangladesh and urban areas of India . In the region it is known by various names. Whole name of Bangladesh is "Fuchka"; Its name is known as Gola-Gappa in north India , then in West India, (like in Maharashtra ), the name of this food is Purna -Puri .

This fuchsia is usually served with tamarinds filled with spices filled with spicy potatoes in a round petal prepared by the flour and suji. Various names in different regions, as well as the style of fucca display also varied. In some areas, instead of tantalgals, the puritanic water is used. The West real name alute onion can be used as filling, but the introduction of the Orissa province, onions real name is one of the materials. Besides, the popularity of the whole country is curdled with curd-phukka or sarcasm.

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Materials
Flour
Suji
Potatoes
Tamarind
Lemon juice
Gram
Pea
Grate the dry chillies
Raw sour
Grind the grain
Jelly

Fuchka is prepared in different ways in different regions of India . Here is the method that is generally followed in the preparation of fuchs in West Bengal .

Petals : At first the flour and the juice are well mixed with water and kept in a moist cloth for a while. Then cut the small spices (usually the shape of the penis) from the flour and suzie and then apply it to the sail, then the foetar pattern is made.

Purr : The foil is usually used as a pancake papaya. Pure potato powder, cumin powder, dried chilli powder and salt are prepared by mixing it with raw rice. A small tartul is also added to it during the period of tastes for the taste. It is also used in many areas as well as gram flour and peas.

Thakazal : The tamarind mixture is mixed with the sweet lemon juice in the water.

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Foil petals make a small hole and spices filled with spices. Afterwards, the filling is done in a salon container filled with fuchsia tuna. This style is more prevalent in futuristic fashion shops. But in a permanent shop or restaurant plates, filled with dried foil, filled with a dried foil in a separate container. Generally, each plate is caught between five and eight fingers.
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