Sri Raghavendra Caterers

K

This recipe is for a vibrant and crunchy Kolkata-style street food called Churmur Chaat,
​Yields: 2–3 large servings
Prep time: 15 minutes (if ingredients are pre-cooked)
Cook time: 10 minutes (to mix and assembly)
​Ingredients
​For the Base & Mix:
​2 medium potatoes (boiled, peeled, and roughly diced or cubed)
​1 cup boiled chickpeas (kabuli chana) or black chickpeas (kala chana)
​10–12 crispy panipuri or fuchka shells (standard pre-fried puri), or a handful of broken papdi (about 1/2 cup)
​1 small red onion, finely chopped
​1–2 green chilies, finely chopped (or to taste)
​1 tbsp fresh coriander leaves (cilantro), finely chopped
​1 tsp chaat masala
​1/2 tsp roasted cumin powder
​1/2 tsp black salt (kala namak)
​1/4 tsp red chili powder (optional, to taste)
​Regular salt to taste
​1 tbsp fresh lime or lemon juice
​For the Sauces and Toppings:
​3–4 tbsp Tamarind-Date Chutney (the dark, tangy sauce)
​1–2 tbsp Green Cilantro-Mint Chutney (optional, but adds freshness)
​1/2 cup fine or mixed sev (chickpea flour noodles)
​More fresh coriander for garnish
​Instructions
​Prepare the Base: In a large mixing bowl, combine the boiled, diced potatoes and the boiled chickpeas.
​Add Vegetables: Mix in the finely chopped red onion, green chilies, and fresh coriander.
​Add the Crunch: This is the key "churmur" step. Take the panipuri or fuchka shells and, using your hands, lightly crush them into coarse, bite-sized pieces over the bowl. Don't pulverize them; they should have some structure.
​Seasoning: Sprinkle the chaat masala, roasted cumin powder, black salt, optional red chili powder, and regular salt over the entire mixture.
​Combine and Taste: Use a large spoon to gently toss and mix everything together. Ensure the potatoes and chickpeas are evenly coated with the spices. Taste the mixture and adjust seasonings as needed.
​Add Wet Ingredients: Drizzle the tamarind-date chutney and green chutney over the mix. Squeeze the fresh lime juice. Mix once more until the chutneys are evenly distributed, but don't overwork it to keep the crushed puris crunchy.
​Serve: Divide the Churmur mixture into serving bowls or traditional leaf donas.
​Final Toppings: Generously top each bowl with a thick layer of fine sev. Garnish with a final sprinkle of coriander.
​Serve immediately

Cravings 🤤🤤