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A crunchy, tangy, and spicy Bengali street food classic! Crushed puris are tossed with boiled potatoes, black chickpeas, and a zesty tamarind dressing. This irresistible chaat is ready in minutes.
Cook Potatoes and Chickpeas
Prepare the Base Mixture
Add Spices and Dressing
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A crunchy, tangy, and spicy Bengali street food classic! Crushed puris are tossed with boiled potatoes, black chickpeas, and a zesty tamarind dressing. This irresistible chaat is ready in minutes.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 342.01 calories per serving with 9.75g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Assemble the Churmur
Garnish and Serve Immediately
For extra nutrition and crunch, add 1/2 cup of boiled or raw moong sprouts to the mixture.
Drizzle 2-3 tablespoons of sweet date-tamarind chutney (meethi chutney) along with the tangy dressing for a balanced sweet, sour, and spicy flavor profile.
Add a dollop of well-whisked, chilled yogurt (dahi) on top before garnishing with sev for a cooling and creamy contrast.
Garnish with a handful of fresh pomegranate arils for a pop of color and a sweet, juicy burst of flavor.
Kala chana (black chickpeas) is an excellent source of plant-based protein, which is crucial for muscle repair, growth, and overall body function.
The combination of chickpeas, potatoes, and onions provides a good amount of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Potatoes and chickpeas offer complex carbohydrates, which provide sustained energy to the body, making this a satisfying and energizing snack.
This dish is a good source of minerals like iron and manganese from chickpeas and potassium from potatoes, which are vital for blood health and regulating blood pressure.
Churmur is a popular Bengali street food snack, essentially a deconstructed version of Phuchka (Pani Puri). It features the same core ingredients—crushed puris, spiced potatoes, and chickpeas—tossed together into a crunchy, tangy chaat instead of being served as individual filled shells.
Churmur can be considered a moderately healthy snack. It contains protein and fiber from the black chickpeas and nutrients from potatoes and onions. However, the puris are deep-fried, and the sev adds extra calories. It's best enjoyed in moderation as part of a balanced diet.
One serving of Churmur (approximately 250g) contains around 300-350 calories. The exact number can vary based on the size of the potatoes and the amount of sev used for garnish.
You should not assemble the full dish ahead of time, as the puris will become soggy. However, you can do the prep work in advance: boil the potatoes and chana, chop the vegetables, and prepare the tamarind dressing. Store them separately in the refrigerator and assemble just before serving.
The main difference lies in the base ingredient. Churmur is made with crushed, crispy pani puri shells (puris), while Bhel Puri is made with puffed rice (murmura). Churmur has a more prominent potato and chickpea filling, whereas Bhel Puri is lighter and often includes a mix of chutneys and raw vegetables.
You can find ready-to-fry or fully fried pani puri puris at most Indian grocery stores. They are also widely available online through various retailers.