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How To Make Churmur
Jul 21, 2018

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PREPARATION TIME

COOKING TIME

SERVES

1-2

PREPARATION LEVEL

Easy

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.

INGREDIENTS

    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

DIRECTIONS

– 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.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

View all posts by Ananya Banerjee

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