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Step 1:Chop the Onion (1), Green Chili Pepper (1) and Fresh Cilantro (1 tablespoon). Add them to the Ground Chicken (200 gram). Mix in the Garlic Paste (1 tablespoon), Soy Sauce (1 tablespoon), Oil (3 tablespoon) and Salt (to taste) and mix well.
Step 2:Allow it to set for 15-20 minutes. Add Whole Wheat Flour (1 cup), All-Purpose Flour (1 cup) and Salt (1 tablespoon) together.
Step 3:With the help of Water (to taste) knead it into a not too soft not hard dough.

Step 1:In a large bowl mix together 200 grams of rice flour, 100 grams of semolina. Add 150–170 grams of room temperature water. The exact amount depends on several factors including how dry or humid the weather is. Start with 150 grams and add more if necessary. This is a stiff dough. So kneading it is going to be quite the workout. Knead continuously for five minutes. We find it helpful to set a timer instead of looking at the clock or guessing. Wrap in a plastic wrap or place in an airtight bowl and rest for one hour.
Step 2:After an hour divide the dough into quarters. While you work on one quarter, place the rest back in the bowl or wrap to prevent them from drying out. Roll the dough into a thin log. Cut into small portions—7 grams each if you like a big papri and 5 grams if you want a small one. Roll each tiny ball of dough between your palms until they are round and have a smooth outer surface. This step is important. If there are cracks on the surface now, your papris may not puff up after you roll them out and fry them.
Step 3: Roll them out one by one into discs of uniform thickness—about 7 centimetre in diameter when using a 7 gram portion of dough. You should not need to use any extra flour for dusting. Uniform rolling is important for a good success rate. As you roll the papris, leave them out to dry for some time. In a cool room without a fan running it takes up to two hours. But don't go by time. The surface of the papris should dry out but they should not turn stiff. Flip them when one side looks dry. Check the video to see how they should look and feel after drying. Now, heat sufficient neutral oil in a korai or wok. The oil has to be very hot—above 200ºC.
Step 4: 1Add a papri and press down with a jhajhri or perforated spoon. Within a few seconds it should puff and rise to the surface. Continue to fry it, basting it with hot oil or turning it over until it is brown. Take it out of the oil and place on a jhuri or colander so that the steam can escape and the papris remain crisp.
Step 5: Let one papri puff up before adding the next. Take time to fry all the papris and don't be tempted to put too many in the oil at a time until you have had enough practice. The papris that don't fully puff should be separated and set aside for making chotpoti The papris, especially the top won't be very crispy right off the oil. Phuchka makers usually leave them out in the hot sun to dry and crisp up. During monsoons they use a high power incadescent light bulb to dry them. You can fry them in the evening and dry them in the sun next morning. As an alternative, dry them in an oven at the lowest temperature setting until crisp. Please keep an eye on them. Papris burn easily! Also, if making ahead, crisp the papris on the day you are planning to serve them.

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Processing of Tok jol

Step 1:Soak 25 grams of tamarind (pits removed) in warm water mash it well with some water and extract the pulp. Add 30 grams of lime juice or a mix of lime and gandharaj lime juice, 3 grams of black salt, 3 grams of regular table salt, 1/4 teaspoon bhaja moshla and 400 grams of chilled water. You can also add some chopped coriander leaves if you want.
Step 2:Taste the water and adjust sourness and salt to your liking. You can leave the lime peels in the water for flavour.

Processing of Filling

Step 1:Peel and roughly mash 300 grams of boiled potatoes. Don't remove all the lumps. Use jyoti or a medium starchy variety of potato (Yukon gold potatoes if you are in the US).
Step 2:Season the potato with 4 grams of salt, 4 grams of bhaja moshla, 1 teaspoon of chaat masala, 1/2 teaspoon of coriander powder, 7 grams of crushed green chillies, 10 grams of coriander leaves, and about 50 grams of the tok jol (the sour water we made in the previous step) and mix everything together. Taste for seasoning and adjust. 30 grams of boiled yellow peas (motor) and 10 grams of soaked Bengal gram goes in last. Mix gently and you are ready to serve phuchkas.