If you have ever strolled through the vibrant streets of Kolkata, you know that the city’s food culture is as irresistible as its charm. Among the many delights, Churmur Chaat holds a special place. A cousin of the beloved phuchka (pani puri), churmur is a quick, tangy, spicy, and crunchy street snack that can instantly lift your mood. The best part? You don’t need to be in Kolkata to taste it—you can recreate this famous chaat right in your kitchen in just 15 minutes.
What Makes Churmur Special?
Unlike phuchkas that are served filled with spiced water, churmur is a deconstructed version where the puris are crushed and mixed with a delightful blend of boiled potatoes, black chickpeas, spices, tamarind pulp, and fresh herbs. The result is a chatpata, comforting bowl of flavors that is crunchy, spicy, and tangy all at once.
Ingredients You’ll Need
To make authentic Kolkata-style churmur at home, gather these ingredients:
- Phuchka puris (golgappa puris) – 12–15 pieces
- Boiled potatoes – 2 medium, mashed
- Boiled black chickpeas (kala chana) – ½ cup
- Onion – 1 small, finely chopped
- Green chili – 1, finely chopped (adjust as per spice preference)
- Tamarind pulp – 3 tablespoons
- Roasted cumin powder – 1 teaspoon
- Black salt (kala namak) – ½ teaspoon
- Chaat masala – 1 teaspoon
- Fresh coriander leaves – a handful, chopped
- Sev (optional) – for garnish
Step-By-Step Recipe (Ready in 15 Minutes)
- Prepare the Puris
Take 12–15 phuchka puris and lightly crush them into small pieces in a mixing bowl. Do not make them powdery; keep the texture coarse for crunch. - Add Potatoes & Chickpeas
Add the mashed boiled potatoes and boiled black chickpeas to the crushed puris. These provide the soft and filling base for the chaat. - Mix in the Flavors
Add finely chopped onion, green chili, roasted cumin powder, black salt, and chaat masala. These spices give churmur its signature tangy-spicy punch. - Pour in Tamarind Pulp
Drizzle the tamarind pulp into the mixture. This adds the much-needed sourness that makes every bite refreshing. - Combine Well
Using clean hands or a spoon, mix everything together until all the ingredients are coated evenly. Adjust seasoning as per your taste. - Serve Fresh
Transfer the churmur into bowls, garnish with fresh coriander, and sprinkle sev if you like an extra crunch. Serve immediately before the puris lose their crispness.
Tips To Make Your Churmur Irresistible
- Use fresh puris for the best crunch. Stale puris can make the dish soggy.
- You can add a little mustard oil (a typical Bengali twist) for an earthy, pungent flavor.
- Adjust the tamarind pulp depending on how tangy you want your chaat to be.
- For a street-style kick, add a pinch of red chili powder or crushed green chilies.
Why Try Churmur At Home?
Street food cravings often hit at odd hours, but hygiene can be a concern. Making churmur at home ensures cleanliness while letting you control the spice levels. Plus, the recipe is so quick that you can whip it up as an evening snack, party starter, or even a light dinner when you want something fun and flavorful.
Churmur is not just a snack; it’s an emotion for every Kolkatan. Its unique mix of crunch, spice, and tang can brighten up any dull day. With just a few easily available ingredients and 15 minutes in the kitchen, you can bring a slice of Kolkata’s street food magic right to your dining table.
So, the next time you’re craving something spicy, tangy, and truly Indian, try making Kolkata’s famous churmur chaat at home—you’ll be surprised at how quickly it disappears from the plate!