Spicy Potato Chaat Recipe – Murmura & 3 Chutney Street Food

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Chaat Recipe – Murmura & 3 Chutney Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you know the magic of chaat. It’s that explosion of flavors and textures that just hits different. Today, I’m sharing my go-to recipe for Spicy Potato Chaat – a vibrant mix of crispy puffed rice, tangy chutneys, and soft potatoes. I first made this when I was craving a little piece of home, and it instantly transported me back! It’s seriously addictive, and I think you’ll agree.

Why You’ll Love This Recipe

This isn’t just any chaat recipe. We’re building layers of flavor with three different chutneys – sweet, spicy, and a refreshing green. The combination with the soft potatoes and crunchy puffed rice (murmura) is just… chef’s kiss. It’s relatively quick to put together, perfect for a snack or a light meal, and totally customizable to your spice preference. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this chaat sing:

• 2 cups puffed rice (murmura)
• 1 large potato (boiled)
• 1 small onion (finely chopped)
• 1 medium tomato (finely chopped)
• 0.5 cup fresh coriander leaves
• 16-18 garlic cloves
• 3 tablespoons jaggery
• 3 teaspoons amchur powder
• 0.25 cup sev
• 2 tablespoons roasted peanuts
• 1 teaspoon chaat masala
• 0.5 teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients for a sec, because quality makes a difference!

• Fresh Coriander: Seriously, use fresh! It adds such a bright, vibrant flavor. About 60g of fresh coriander leaves is perfect.
• Puffed Rice (Murmura): You want it to be relatively crisp. If it’s a little stale, a quick dry roast (we’ll get to that!) will perk it right up. Look for good quality murmura – it should be light and airy.
• Chilies: I use a mix of green chilies for that fresh heat and Kashmiri red chili powder for color and a milder spice. Feel free to adjust based on your tolerance!
• Chutney Variations: Chutney recipes vary so much from region to region in India. My family’s recipes lean towards the sweeter side, but don’t be afraid to experiment with different spice levels and ingredients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re tender. Peel them and dice them into small, bite-sized cubes. Set aside.
2. Now, let’s make the chutneys. Start with the green chutney – blend coriander leaves, ginger, green chilies, chaat masala, lemon juice, and a little water until it’s nice and smooth.
3. Next up, the spicy red chutney. Grind garlic cloves, Kashmiri red chili powder, salt, and water to a paste.
4. For the sweet chutney, heat jaggery, amchur powder, red chili powder, cumin powder, dry ginger powder, salt, and water in a pan until it thickens.
5. If your puffed rice isn’t super crispy, dry roast it in a pan for 2-3 minutes. Keep an eye on it – it burns quickly!
6. In a large bowl, combine the diced potatoes, chopped onions, chopped tomatoes, and all three chutneys. This is where you can really adjust things to your liking – add more or less chutney depending on your taste.
7. Sprinkle in the chaat masala, roasted cumin powder, and black salt. Squeeze in the lemon juice and give everything a good mix.
8. Finally, toss in the roasted peanuts, masala chana (if using), crushed papdi, crispy puffed rice, and sev. Gently combine so everything is coated but the puffed rice stays crunchy.
9. Serve immediately in bowls, and garnish with extra sev, coriander leaves, and papdi. Trust me, you won’t want to wait!

Expert Tips

• Don’t overmix! You want to keep the puffed rice nice and crispy.
• Taste as you go! Adjust the chutneys and spices to your preference.
• For extra flavor, add a pinch of red chili powder on top.

Variations

• My friend Priya loves adding boiled chickpeas to her chaat for extra protein. It’s a great addition!
• My mom always adds a sprinkle of pomegranate seeds for a burst of sweetness and color.
• If you’re feeling fancy, you can add a dollop of yogurt on top.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your sev to ensure it doesn’t contain any dairy ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free! Again, just be sure to check the ingredients in your sev, as some brands may contain gluten.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of green chilies in the green chutney and use less Kashmiri red chili powder in the red chutney.
• Medium: Follow the recipe as written.
• Hot: Add extra green chilies to the green chutney and use a spicier variety of red chili powder.

Festival Adaptations (Navratri, Diwali)

This chaat is perfect for festivals! During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, it’s a great snack to serve to guests.

Serving Suggestions

Serve immediately for the best crunch! It’s fantastic on its own, or alongside a cup of chai.

Storage Instructions

Honestly, this is best enjoyed fresh. But if you must store it, keep the chutneys separate and assemble just before serving. The puffed rice will lose its crunch if stored with the chutneys.

FAQs

What is the best way to get the puffed rice (murmura) extra crispy?

Dry roasting it in a pan for a few minutes is the key! Just keep a close eye on it to prevent burning.

Can I make the chutneys ahead of time? If so, how should I store them?

Yes! You can make the chutneys a day or two in advance. Store them in airtight containers in the refrigerator.

What can I substitute for jaggery in the sweet chutney?

You can use brown sugar or maple syrup as a substitute for jaggery, but it will slightly alter the flavor.

Is it possible to make this chaat without onions or garlic?

Absolutely! It’s a common practice during fasting periods. The chaat will still be delicious.

How can I adjust the tanginess of the chaat?

Add more or less lemon juice to adjust the tanginess to your liking. You can also adjust the amount of amchur powder in the sweet chutney.