Pučálka – Czech humble Lenten meal

Pučálka is a traditional Czech dish closely tied to the season of Lent. Made from sprouted peas fried to crispy perfection, it offers a delightful crunch with every bite. Give it a try and bring a touch of Czech heritage to your festive table—it is a simple treat that is absolutely worth it!

➜ What is Pučálka

Pučálka is made from sprouted peas, fried in a pan, and seasoned either with salt or sweetened with honey. The result is a delightful snack—crispy on the outside and soft on the inside. Once a favorite during Lent, especially before Christmas and Easter, Pučálka was a popular street food. In those days, Prague's streets were filled with báby pučálnice—women frying Pučálka over open fires and selling it as a tasty treat.

Although Pučálka faded from memory by the late 19th century, it is now making a well-deserved comeback as Czechs reconnect with the culinary traditions of their ancestors. The best part? It is a healthy and light dish, making it a perfect addition to the holiday table for a festive yet wholesome feast!

My tip: Try my recipe for split pea soup (Hrachová polévka), a traditional dish served on Christmas Eve in some Czech areas.

➜ Ingredients

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

Preparing Pučálka is extremely easy. The ingredient most represented in the recipe might just be the time it takes to sprout the peas!

• Whole peas suitable for sprouting; avoid split peas. One cup of peas yields about four servings, as the peas double or even triple in size after soaking and sprouting.
• Unsalted butter or lard; for frying the sprouted peas in a pan
• Salt to taste; optionally add a dash of ground black pepper

➜ Kitchen equipment

• Ideally, use a glass container with a capacity at least three times the volume of the dry peas. A glass container is practical because it allows you to observe the peas as they sprout. Over the 3–4 days of germination, the peas will swell and significantly increase in volume.
• Use canvas, tin foil, or plastic wrap to protect the peas from dust. If you opt for an airtight cover, be sure to poke a few holes in it with a toothpick to allow the peas to breathe.

➜ Instructions

DAY 1: Carefully sort through the dry peas, removing any dirt, debris, or shriveled ones. Rinse them thoroughly under cold water using a sieve. Transfer the peas to a jar, cover them with cold water until the water level is about three times their height, and let them soak overnight at room temperature.

DAY 2: In the morning, drain any unabsorbed water, rinse the peas with cold water, and return them to the jar. Cover the jar with a piece of canvas and let the peas rest until the evening. In the evening, rinse them again with clean water, drain, and return them to the jar.

DAY 3: By now, tiny sprouts should start to appear. Repeat the rinsing process from Day 2—rinse in the morning and evening, drain, and return the peas to the jar. Leave the jar with the peas on the kitchen counter near a source of natural light. Continue this routine until you are ready to fry the peas.

I let the peas sprout for four days. In the picture below, you see the result.

FRYING: On the third or fourth day, once the peas are fully sprouted, they are ready to fry. Heat butter in a frying pan over medium-high heat, add the rinsed and drained sprouted peas, and fry for 5–10 minutes, stirring frequently, until they are crisp on the outside. Season with salt to taste, mix well, and serve immediately.

Note: During sprouting, the outer skin of the peas often separates from the seeds. You can remove these transparent skins during the final rinse or leave them in the mixture to fry.

Fun fact: Pučálka is always eaten with a spoon! It is a sure sign of a true connoisseur who knows and appreciates this traditional dish.

➜ Useful tips

• Pučálka is best served warm, right after frying, as it tends to lose its crispiness and becomes harder as it cools. It is not suitable for freezing.
• To keep the peas fresh during the sprouting process, I recommend rinsing them at least once every 24 hours. I have found that rinsing in the morning and evening works perfectly.
• If you fry the sprouted peas in vegetable oil, such as sunflower or canola oil, Pučálka becomes an excellent example of a traditional Czech vegan dish—completely free of gluten, lactose, and eggs!