Churmur

Instructions

1. 1

   Cook Potatoes and Chickpeas

   • Place the soaked kala chana and whole, unpeeled potatoes in a pressure cooker. Add 2 cups of water and 1/2 teaspoon of salt.
   • Secure the lid and cook on high heat for 4-5 whistles, or for about 15-20 minutes, until both the chana and potatoes are tender.
   • Allow the pressure to release naturally. Drain any excess water. Carefully peel the hot potatoes.
2. 2

   Prepare the Base Mixture

   • In a large mixing bowl, lightly mash the boiled potatoes with a fork, leaving some small chunks for texture.
   • Add the boiled kala chana, finely chopped red onion, green chilies, and 2 tablespoons of chopped coriander leaves to the bowl.
3. 3

   Add Spices and Dressing

   • Sprinkle the chaat masala, roasted cumin powder, red chili powder, and kala namak over the potato mixture.
   • In a separate small bowl, whisk together the thick tamarind pulp, fresh lime juice, and the remaining 1/2 teaspoon of salt to create the dressing.
   • Gently mix the spices into the potato-chana base until just combined.
4. 4

   Assemble the Churmur

   • Just before you are ready to serve, take the pani puri puris and crush them lightly with your hands into bite-sized pieces directly over the mixing bowl.
   • Pour the prepared tamarind dressing all over the ingredients in the bowl.
   • Toss everything together quickly and gently. The goal is to coat all the ingredients without letting the puris become completely soggy.
5. 5

   Garnish and Serve Immediately

   • Transfer the Churmur to serving plates or bowls.
   • Garnish generously with a layer of fine sev and the remaining 2 tablespoons of chopped coriander leaves.
   • Serve immediately to enjoy the perfect contrast of crunchy, soft, tangy, and spicy flavors.