bengaliEasyveganvegetariandairy freenut free

Churmur

Name: Churmur
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 16 pcs phuchka (crushed lightly); 2 pcs potato (medium, boiled and peeled); 0.5 cup chickpeas (dried, soaked overnight and boiled until tender); 1 pcs onion (small, finely chopped); 1 pcs tomato (small, finely chopped); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 1 tbsp tamarind paste; 1 tbsp lemon juice; 1 pinch black salt; 0.25 tsp salt; 1 pinch red chili powder; 0.5 tsp roasted cumin powder; 0.5 tsp chaat masala; 0.25 cup sev

RATING

4.5/5(78)

TASTE SCORE

9/10

A lively Kolkata street snack made by crushing crisp phuchka shells with spiced potato, chickpeas, tamarind, green chili, and fresh herbs. It is tangy, spicy, crunchy, and best eaten right after mixing.

PREP

20m

COOK

15m

SERVES

1 KATORI

380 cal

SERVINGS

METHOD · 5 STEPS

boil · ~15 min
Boil the potato and chickpeas.
1.Boil the potato until tender, then peel it.
2.Boil the soaked chickpeas until soft but not mushy.
3.Drain the chickpeas well and let both cool slightly.
prep · ~7 min
Prep the fresh ingredients.
1.Finely chop the onion, tomato, green chili, and coriander leaves.
2.Mash the boiled potato in a wide bowl.
3.Add the boiled chickpeas and crush a few lightly for texture.
mix
Season the churmur base.
Add onion, tomato, green chili, coriander leaves, tamarind paste, lemon juice, black salt, salt, red chili powder, roasted cumin powder, and chaat masala to the bowl. Mix well until the potato and chickpeas are evenly coated.
assemble
Crush in the phuchka and sev.
Add the crushed phuchka and sev just before serving. Toss quickly so the mixture stays crunchy and tangy.
serve
Serve the churmur right away.
Divide into 4 katoris and serve immediately before the phuchka softens.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the potato and chickpeas slightly before mixing so the phuchka stays crisper longer.
2
Drain the boiled chickpeas very well; extra water will make the churmur soggy fast.
3
Crush only a few chickpeas and leave the rest whole for the classic mixed texture.
4
Add tamarind and lemon gradually, then taste, so the snack stays sharp without turning watery.
5
Mix in the phuchka and sev at the very last minute and toss only briefly.
6
If making ahead, keep the spiced potato-chickpea base chilled and assemble just before serving.
7
Use a wide bowl for tossing so the crushed phuchka coats evenly without turning to crumbs.