Chef Ananya brings us her definitive version of iconic Kolkata street food called Churmur. Spicy mashed potatoes and chana are given a tamarind twist and topped with crunchy, crushed puris and tangy lemon juice giving you a lip-smacking chaat recipe.
Boiled potatoes: 2 big ones (cut into cube shapes)
Half crush phuchka (puri of panipuri): 8-10 pieces
Roasted masala: 1 tablespoon( dry roasted cumin seeds, coriander seeds, dry red chili grinded into a coarse powder)
Black salt: 2 teaspoons
Tamarind: 1 tablespoon (soak into water for 10-15 mins)
Lemon juice: 2-3 teaspoons
Coriander leaves: 1 tablespoon
Boiled black chana: 1 tablespoon
Salt as taste
Red chili powder: 2 teaspoons
– Soak tamarind and add 4-5 tablespoon water and strain the pulp to make a semi thick paste.
– In a mixing bowl, add the boiled potatoes, salt , black salt , roasted masala , chili powder, half crushed phuchka, coriander leaves, boiled black chana ,lemon juice and tamarind water.
– Place it on a paper bowl just like the roadside phuchkawala. Your churmur is now ready.
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