BEST homemade Churmur
Churmur is a popular street food in Kolkata. This tangy, spicy, crispy chaat is a popular Calcutta street food made by phuchkawalas. It’s so tasty and is usually had after eating puchkas! It is really easy to make at home and you need to give it a try. Keep everything prepped it takes minutes to mix and make. Yes replace everything with puris if you can’t get puchkas (they are a little different). This chaat isn’t as commonly known (i’m here to change that) so it will definitely be something different to keep for your chaat parties. This chaat is vegan.
Happy Cooking!
Servings: 4-6 servings
Prep Time: 20-25 mins
Mixing Time: 5-6 mins
Total Time: 20-30 mins
Ingredients:
16-20 puchkas/puris
2-3 golden small potatoes boiled and peeled, cut into small cubes
1/4 cup black chickpeas (kala chana) soaked and boiled
8g Tamarind
2-3 Green chilies
1 tbsp Tamarind chutney
1/2-1 tbsp Lime juice as per taste
1/4 tsp Salt as per taste
3/4 tsp Black salt
1/2 tsp Chili powder
3/4 tsp Jeera powder
1/2 tsp chaat masala
2-3 tbsp Coriander leaves
Directions:
Soak black chickpeas in water for 6-8 hours, or overnight. Boil the black chickpeas till soft.
Add tamarind to 3/4 tbsp hot water in a bowl. Once it softens break it down further with your hands and remove the seeds.
Add chilis to a mortar and using a pestle break the chilis and grind them into small pieces.
In a large mixing bowl, add potatoes, spices, boiled black chickpeas, lime juice, tamarind water, tamarind chutney, and ground chilis. Using your hands mash it up a little. You don’t want it super mushy. In Kolkata, they press down it using knuckles.
Break puchkas/puris and add them to the bowl. Add coriander leaves to the bowl.
Mix it together but till just incorporated. Do not break them any further.
Serve immediately in bowls, topped with coriander leaves. In Kolkata, they are served in dry leaves bowls.
Notes/Tips:
Using a mortar and pestle helps break down the spice and make the churmur spicy.
Serve immediately so that it doesn’t get soggy.
You can make the potato mixture from before and keep it. Add puchkas ONLY before serving.
You still want potatoes to have a bite but mostly mashed.
I have tried this with air-fried puchkas. It works but gets soggy TOO fast so I don’t recommend it.
