It’s always exciting to see a restaurant open with a cuisine not common in Sydney. The Bangladesh-born head chef at Bang Street Food, Tapos Singha, wanted to open a restaurant serving street food from his native country for that very reason. “In Australia, Bangladeshis just open Indian restaurants with dishes like butter chicken. But Bangladeshis don’t eat that kind of food.”

To acquaint you with the cuisine, we have a recipe for fuska, a snack commonly served street side in Bengal. “It’s very traditional. In streets, markets and festivals everywhere there will be fuska stands. It’s a snack to have in the afternoon– you’ll sit down with friends and eat a couple of plates of fuska along with roti and daal,” says Singha. The dish can be found in other parts of Asia with slightly different ingredients. Serve it as an afternoon snack or as part of a larger meal.

Serves 3-4
1 cup semolina
1/2 cup all-purpose flour
1/2 tsp baking soda
1 1/2 tsp talmakhana (or nigella seeds, optional)
Pinch of sea salt
1/2 cup warm water

2 whole Désirée potatoes
2 green chillies, finely chopped
2 eschallots, finely diced
1 bunch of coriander (root and leaves)
1 tbsp ground cumin
1/2 tbsp black salt
Tamarind water to taste
Sea salt to taste

Tamarind Water
200g tamarind pulp
1 tsp dried chilli flakes
Pinch of salt
Castor sugar, to taste
2 cups water

1 hard-boiled egg
Chopped coriander

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Mix semolina, flour, salt, baking soda and talmakhana in a bowl. Add warm water and form a hard dough, then cover and let it rest for 30 minutes. Add tamarind pulp, chilli flakes and salt to two cups of water and boil for 30 minutes. Taste it while it’s cooking, if it’s too hot for your liking, add pinches of sugar until you’re satisfied with the heat. Strain.

Boil unpeeled potatos until tender. Peel and mash potato. Mix black salt, cumin, eschallots, salt, coriander, chilli and tamarind water into the mash.

Separate dough into small balls and roll into flat, round, individual circles and rest. Heat oil in a pan on medium heat and fry fuska until it puffs up and turns light golden. Set aside to cool. Make a thumb-sized hole in the middle of the fuska shell, insert stuffing with fingers or piping bag and garnish with grated, hard-boiled egg and chopped coriander. Pour tamarind water on top when serving.

Bang Street Food
3/410 Crown Street, Surry Hills
(02) 8345 1096