Delicious Homemade Churmur: A Bengali Street Food Delight

Ingredients

  • 500g Puchkas (Pani Puri)
  • 2 Medium Sized Potatoes
  • 1 Medium Sized Onion
  • 1 Green Chili
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Black Salt
  • 1/2 Teaspoon Roasted Cumin Powder
  • 1/2 Teaspoon Chaat Masala
  • 2 Tablespoons Chopped Fresh Coriander
  • 2 Tablespoons Tamarind Chutney
  • 2 Tablespoons Green Chutney
  • 1/2 Teaspoon Lime Juice
  • Sev (Crunchy Noodles) for Garnish

Steps and instructions

  1. Boil the potatoes until they are fully cooked. Once cooled, peel and mash them in a large mixing bowl.
  2. Finely chop the onion and green chili and add them to the bowl with the mashed potatoes.
  3. Add the red chili powder, black salt, roasted cumin powder, and chaat masala to the bowl and mix well.
  4. Crush the puchkas (pani puri) into small pieces and add them to the bowl. Mix well to incorporate.
  5. Add the tamarind chutney, green chutney, and lime juice to the mixture and stir well to combine.
  6. Garnish the mixture with chopped fresh coriander and sev (crunchy noodles).
  7. Churmur is ready to be served. Enjoy it as a snack or appetizer.

Tools for making

  • Mixing Bowl - A large bowl to mix and combine the ingredients.
  • Potato Masher - A tool to mash the boiled potatoes.
  • Knife - To finely chop the onion and green chili.
  • Spoon - For mixing and stirring the ingredients.
  • Plate - To crush the puchkas (pani puri) into small pieces.
  • Chopping Board - To safely chop the onion and green chili.
  • Serving Bowl - To serve the prepared churmur.

Recipe variations

  • Instead of using puchkas (pani puri), you can use golgappas or any other similar crispy hollow shells.
  • For a healthier option, you can replace mashed potatoes with mashed sweet potatoes.
  • Add diced tomatoes, cucumber, or grated carrots for extra freshness and crunch.
  • For a spicy kick, add finely chopped green chilies or sprinkle some chili flakes on top.
  • Include boiled chickpeas or black chana for added protein and texture.
  • For a vegan option, skip the tamarind chutney and use date chutney or sweet mango chutney instead.
  • For a tangy twist, squeeze some lemon juice or sprinkle some amchur (dried mango powder) on top.
  • Experiment with different types of chutneys like mint chutney, garlic chutney, or yogurt-based chutneys.
  • For a unique flavor, you can add a dash of roasted sesame seeds or crushed peanuts.

Recipe overview

Churmur is a tantalizing street food dish from the east of India, specifically from the region of Kolkata. This popular snack is known for its delightful mix of flavors and textures that include a crunch from the crushed puchkas (also known as pani puri), the tanginess of tamarind and green chutneys, and the spice kick from red chili, black salt, and chaat masala. The addition of boiled potatoes gives the dish a comforting softness, while sev adds an extra crunchy element. This recipe provides step-by-step instructions to recreate this delicious treat at home, perfect for enjoying as a light snack or appetizer. Whether you're familiar with Indian street food or looking to try something new, Churmur is sure to win you over with its flavor-packed profile.

Common questions

  1. Can I use store-bought puchkas (pani puri) for this recipe?
    Yes, you can use store-bought puchkas. However, make sure they are fresh and crispy for the best results.
  2. Can I substitute the tamarind chutney with something else?
    If you don't have tamarind chutney, you can use date chutney or imli chutney as a substitute. The taste might vary slightly, but it will still be delicious.
  3. Is it necessary to add green chutney?
    Green chutney adds a refreshing and tangy flavor to the churmur. However, if you don't have it or prefer not to use it, you can still make the recipe without it.
  4. Can I adjust the spice levels?
    Absolutely! Feel free to adjust the amount of red chili powder, green chili, or any other spices according to your taste preferences. Add more or less to suit your desired spice level.
  5. Can I make this recipe ahead of time?
    Churmur is best enjoyed fresh, as the puchkas (pani puri) may lose their crunchiness when stored for too long. However, you can prepare the mashed potato mixture in advance and assemble the churmur just before serving.

Serving dishes and utensils

  • Mixing Bowl - Used for mixing and combining the ingredients
  • Potato Masher - To mash the boiled potatoes
  • Knife - For chopping the onion and green chili
  • Spoon - For stirring and mixing the ingredients
  • Plates or Bowls - To serve the churmur
  • Serving Spoons - For scooping and serving churmur onto the plates or bowls
  • Garnishing Tools - To sprinkle chopped fresh coriander and sev (crunchy noodles) on top

Origin stories

Churmur, a delightful street food, hails from the bustling bylanes of Kolkata, West Bengal in India. Revered as the 'Queen of Street Food', Kolkata is renowned for its rich and varied food culture. Churmur, in particular, is a variant of the popular Pani Puri, or Golgappa, as it is known in various parts of the country. The name 'Churmur' is quite an onomatopoeic reference, derived from the sound of the crispy Puchkas being crushed, a key step in the making of this dish. This inventive snack is a testament to the ingenious spirit of street food vendors, turning a simple snack into a myriad of flavours and textures, and redefining the way Pani Puri is enjoyed. So the next time you have Churmur, remember you're experiencing a piece of Kolkata's vibrant street food culture in every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.