Last Updated on 4 months by Neha Deshmukh

Churmur Recipe – Potato & Puri Street Food with Tamarind Chutney

Introduction

Okay, let’s be real – who doesn’t love a good street food snack? Churmur is exactly that. It’s a delightful explosion of textures and flavors, and honestly, it’s one of those recipes I first made when I was craving something quick, satisfying, and a little bit spicy. This particular version is my go-to, packed with crispy puri, fluffy potatoes, and a generous drizzle of tangy tamarind chutney. It’s seriously addictive!

Why You’ll Love This Recipe

This churmur recipe is a winner for so many reasons. It’s incredibly quick – ready in under 20 minutes! It’s also super easy, even if you’re not a seasoned cook. But most importantly, it’s bursting with that authentic Indian street food flavor. The combination of crunchy, soft, sweet, and spicy is just… chef’s kiss. Plus, it’s a fantastic way to use up leftover puri!

Ingredients

Here’s what you’ll need to make this delicious churmur:

• 10-12 puri
• 2 medium-sized boiled potatoes (about 300g)
• 1 tsp red chili powder (adjust to your spice preference!)
• 1 tsp roasted cumin powder
• Salt to taste
• 2 tbsp tamarind chutney
• 1 cup chickpeas (optional, about 150g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe:

• Puri: Freshly made puri is always best for that perfect crunch. If you’re using store-bought, try to find the freshest ones possible. Slightly stale puri can still work, but you might need to adjust the crushing method.
• Tamarind Chutney: Tamarind chutney varies a lot by region! Some are sweeter, some are spicier. Feel free to use your favorite brand or homemade recipe. I personally love a chutney with a good balance of sweet and tangy.
• Roasted Cumin Powder: Don’t skip roasting the cumin seeds yourself if you can! It makes a huge difference in the flavor. You can dry roast cumin seeds in a pan for a few minutes until fragrant, then grind them. Store-bought is fine in a pinch, but freshly roasted is superior.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you’ll want to crush the puri. You can do this by hand in a large bag, or gently with a rolling pin. Don’t pulverize it – you want small pieces, not powder!
2. In a large mixing bowl, add the crushed puri, diced boiled potatoes, red chili powder, roasted cumin powder, and salt. Mix everything together really well, making sure the spices are evenly distributed.
3. Now for the fun part – add the tamarind chutney and chickpeas (if you’re using them). Gently toss everything together until everything is nicely coated.
4. Transfer the churmur mix to serving bowls. Sprinkle with a little extra red chili powder for a pop of color and flavor. Serve immediately – that crunch is best when it’s fresh!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overmix: Overmixing can make the puri soggy. Gentle tossing is key.
• Taste as you go: Adjust the salt and chili powder to your liking. Everyone has different spice preferences!
• Serve immediately: Churmur is best enjoyed right away, while the puri is still crunchy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Make sure your tamarind chutney is vegan-friendly! Some recipes include honey or other non-vegan ingredients.
• Spice Level: If you’re sensitive to spice, start with 1/2 tsp of red chili powder and add more to taste. My friend, Priya, actually likes to add a pinch of garam masala for extra warmth.
• Street Food Style: For a more authentic street food texture, lightly fry the crushed puri in a little oil before mixing with the other ingredients.
• Festival Adaptations: Churmur is a popular snack during Chaat festivals. You can serve it alongside other chaat items like pani puri and dahi puri for a complete feast!

Serving Suggestions

Churmur is fantastic on its own as a snack. But it also pairs well with:

• A side of chopped onions and cilantro
• A glass of chilled lassi (yogurt drink)
• A cup of masala chai

Storage Instructions

Honestly, churmur is best eaten immediately. However, if you must store it, you can keep it in an airtight container at room temperature for up to a few hours. But be warned – it will lose its crunch over time.

FAQs

Let’s answer some common questions:

What is the best way to crush the puri for churmur?

I prefer using my hands in a large bag – it gives you more control over the size of the pieces. A rolling pin works too, but be gentle!

Can I make churmur ahead of time? If so, how do I maintain the crunch?

It’s not ideal, but you can prepare the potato mixture ahead of time. Store it separately from the crushed puri and add the puri just before serving.

What kind of potatoes are best for churmur?

Waxy potatoes like red potatoes or Yukon Gold hold their shape well and are perfect for this recipe.

Can I use store-bought roasted cumin powder?

Yes, you can! But freshly roasted cumin powder has a much more intense flavor.

What is the origin of churmur and where is it most popular?

Churmur is believed to have originated in Bihar, India, and is now a popular street food throughout North India, especially in Delhi and Uttar Pradesh.