Churmur chaat is a popular street food from Kolkata, India. It is a delicious and spicy snack made with mashed potato, crushed papad, and tangy tamarind chutney.
Churmur chaat 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.
This Churmur chaat recipe is spicy, tangy, and crunchy which you will like. It has a melange of veggies like finely chopped onions, potatoes, and chaat masala along with some spices.
The mixture is then topped with chaat masala and coriander leaves to give it a final touch of flavor
.
About Churmur chaat
Churmur chaat is a perfect snack for those who love spicy food. It is easy to make at home and can
be customized to suit your taste preferences. You can add boiled chickpeas, green peas, or even paneer to the mixture to give it an extra protein boost.
To make churmur, the papad is roasted or fried until crispy and then crushed into small pieces. The mashed potatoes are then mixed with the chopped vegetables, spices, and tamarind chutney. The crushed papad is then added to the mixture to give it a crunchy texture.
Churmur chaat is usually served as a snack or appetizer, and it is best enjoyed when it is hot and fresh. It is a popular street food snack in Kolkata and can be found at many street food stalls across the city.
It is a Tasty Treat and a popular street food snack in Kolkata. Churmur, a spicy, tangy, and crunchy cha
at with potatoes, spices, kala chana, and tamarind water is tongue-tickling delicious and if you love chaat this one is a must-try.
Ingredients for Churmur Chaat recipe
- 20 to 30 pieces of Paapri / golgappas
- 4 boiled Potato (peeled and cut into cubes)
- 2 medium size Onion (finely chopped)
- 4 to 5 Green chili (finely chopped)
- 2 teaspoon Chat masala
- 1 tablespoon Fresh Coriander leaves
- 1 to 2 tablespoon Lemon Juice
- 2 to 3 tablespoon Tamarind Chutney
- 2 cups Dry Matar (white peas)
- 2 cups Kala Chana
- Black salt to taste
- 2 teaspoon Dry roasted masala/Bhaja Masala (In a frying pan without oil, toast 10 dried red chilies, equal parts jeera and dhania, for 2 to 3 minutes, or until they release a pleasant, aromatic aroma. It should be cooled before being finely ground.)
Instructions for Churmur Chaat recipe
- Take 2 cups, of Kala Chana and soaked overnight, Heat in a pressure cooker with 4 cups of water, then simmered for 10 to 15 minutes after the first whistle.
- 2 cups Dry Matar (white peas) soaking overnight, boiled in a pressure cooker with 4 cups of water, then finished cooking in 8 to 10 minutes with a reduced flame.
- Chop the potatoes, matar, chana, onion, dhania, lemon juice, Bhaja masala, chat masala, and green chili, black salt and finely chop the Paapri and place them all in a bowl.
- By using your hands, crush the Paapri.
- With a spoon, combine everything once again.
- Give the tamarind chutney a good stir before adding it.
Enjoy! Place the dish in individual bowls and top with fresh coriander leaves.
Serving suggestion for Churmur recipe
Serve in small bowls or plates -Churmur is traditionally served in tiny bowls or plates, making it an ideal snack for gatherings or get-togethers. For more flavor and color, top with chopped coriander leaves and grated carrots.
Add some yogurt: To balance the spicy and sour flavors of the chutneys, top the churmur with a dollop of yogurt or raita (yogurt with vegetables or fruits).
Garnish with sev -: Sev is a crispy snack made of gram flour that is widely used as a garnish for Indian street cuisine. For added crunch, sprinkle some sev on top of the churmur.
Serve with tea or coffee:– Churmur is an excellent snack to accompany tea or coffee. or a cup of coffee. The snack’s crispy texture and savory flavors complement the warmth and bitterness of tea or coffee.
Tips and variation
- Use fresh ingredients: Churmur is a simple snack that relies heavily on fresh and flavorful ingredients. Use fresh papris, boiled potatoes, and chickpeas to ensure that your churmur tastes great.
- Crush the papris carefully: Crush the papris lightly using your hands, to maintain their texture and crunchiness. Do not crush them into a fine powder, as it will result in a soggy mixture.
- Adjust the spices according to your taste: The spices used in churmur vary from recipe to recipe, so feel free to adjust them according to your taste. Use more or less green chilies, red chili powder, and chaat masala to achieve your desired level of spiciness.
- Use homemade chutneys: Chutneys are an essential component of churmur, so make sure to use fresh and homemade chutneys for the best flavor. You can make them ahead of time and store them in the refrigerator for up to a week.
- Add some crunch: Adding some finely chopped onions or grated carrots can add extra crunchiness to the churmur. You can also use sev or crushed puris as a topping to add more texture.
FAQs for Churmur recipe
Q: What exactly are papris?
A: Papris are little, crispy dough wafers popular in Indian chaat recipes. They’re created with flour, water, and oil then deep-fried till crispy.
Q: Can I make churmur with canned chickpeas?
A: Yes, canned chickpeas can be used to make churmur. Just remember to drain and rinse them before using them.
Q: How should I prepare the chutneys for churmur?
A: There are numerous recipes for various types of chutneys used in churmur available online. Chutneys commonly used in churmur
Q; Is it possible to make churmur without using potatoes?
A: You can prepare churmur without potatoes or use boiling sweet potatoes, yams, or other root vegetables instead.
Q: Is it possible to create churmur without using onions?
A: You can make churmur without onions or with other vegetables such as bell peppers, cucumbers, or tomatoes.
Q: Is it possible to make churmur without chickpeas?
A: You can make churmur without using chickpeas, or substitute them with other legumes like black beans, kidney beans, or lentils.
Churmur chaat recipe - A Kolkata Street Food
Churmur chaat is a popular street food from Kolkata, India. It is a delicious and spicy snack made with mashed potato, crushed papad, and tangy tamarind chutney.
Ingredients
- 20 to 30 pieces of Paapri / golgappas
- 4 boiled Potato (peeled and cut into cubes)
- 2 medium size Onion (finely chopped)
- 4 to 5 Green chili (finely chopped)
- 2 teaspoon Chat masala
- 1 tablespoon Fresh Coriander leaves
- 1 to 2 tablespoon Lemon Juice
- 2 to 3 tablespoon Tamarind Chutney
- 2 cups Dry Matar (white peas)
- 2 cups Kala Chana
- Black salt to taste
- 2 teaspoon Dry roasted masala/
Instructions
- Take 2 cups, of Kala Chana and soaked overnight, Heat it in a pressure cooker with 4 cups of water, then simmered for 10 to 15 minutes after the first whistle.
- 2 cups Dry Matar (white peas) soaking overnight, boiled in a pressure cooker with 4 cups of water, then finished cooking in 8 to 10 minutes with a reduced flame.
- Chop the potatoes, matar, chana, onion, dhania, lemon juice, Bhaja masala, chat masala, and green chili, black salt and finely chop the Paapri and place them all in a bowl.
- By using your hands, crush the Paapri.
- With a spoon, combine everything once again.
- Give the tamarind chutney a good stir before adding it.
Notes
. Use fresh papris, boiled potatoes, and chickpeas to ensure that your churmur tastes great.
Chutneys are an essential component of churmur,
Nutrition
| Calories | 480kcal |
| Fat | 17.6g |
| Fiber |
23g
|
| Iron |
5mg
|
| Carbohydrates | 51.8g |
| Protein | 29.5g |
| Vitamin A |
121IU
|
| Vitamin C |
66.5mg
|
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