my version -- with potatoes, chickpeas, onions, grated boiled eggs, and cilantro foam...
“chotpoti and fuskas are a roadside dish originating from Bangladesh —- consists mainly of potatoes, chickpeas, and onions and is usually topped with chillies or grated boiled eggs. It is spicy and sour in taste.“
"If you have been lately missing the innocuous, small, unassuming, crispy hollow ball of fried dough, filled with a spicy stuffing made out of a potato-chickpea mash dunked in really tangy spicy jal jeera water, liberally infused with mint leaves with a dash of meetha chutney (optional) … well, your favourite phuchka, then here’s a history of how it came to Bengal.
Bengal’s phuchka is unique. You can never compare it with its sisters Gol gappa, pani puri, pani ka pataasha, gup chup, tikki --- similar snacks that one gets in other parts of India. The name of this snack might have been derived from the word ‘phuch,’ the sound it makes when you take a bite. The unique feature of the phuchka lies in the fact that it is made of whole wheat, unlike the other varieties, where the body is made of flour (maida) or semolina (sooji). The phuchka water is also a lot more spicier and tangier than that used in the rest of the country.
The origin of phuchka is mired in mystery. According to a legend, it first came into existence in the ancient Indian kingdom of Magadha. One of the 16 ‘Mahajanapadas’, or ‘Great Kingdoms’, of ancient India, the Kingdom of Magadha corresponded to what is now called South Bihar, that later became part of Bengal residency. While the exact time frame of its existence is unclear, it reportedly existed prior to 600 BCE. Both the Maurya and Gupta Empires had their origins in Magadha, and the region has fostered the birth and development of Jainism, Hinduism, and Buddhism." -- GetBangal