Churmur

Madhushree Basu Roy

Churmur is a famous Kolkata street food made by phuchkawallas. It is made similar to the filling of a phuchka and then served almost like a salad on a sal leaf plate.

Print Recipe

Cook Time 10

Course Appetizers, Salads, Vegetarian

Cuisine Bengali, Indian

Servings 4 people

Ingredients

Phuchka Bhaja Moshla

2 tbsp Coriander Seeds
2 tsp Fennel Seeds
2 nos dry red chilies
2 nos bayleaf
½ blade of mace
1 pinch nutmeg powder

Tamarind Water

1 lemon-sized ball of tamarind
black salt to taste
sugar to taste
1 Gondhoraj lemon leaf optional
phuchka masala to taste
1 tsp chopped coriander leaves
1 slice gondhoraj lebu or any other lemon

Churmur assembly

2 large boiled potatoes
1 handful boiled Bengal gram kala chana
1-2 chopped green chilies to taste
2 tbsp tamarind water
Gondhoraj lemon to taste
14-15 crushed phuchkas the deflated hard ones like papri
2 tsp phuchka masala

Instructions

For making the bhaja moshla, dry roast everything and grind it into a fine powder. Store this in an air-tight container and use it as needed.
Soak tamarind in half lt of water for 30 mins and then squeeze out all the pulp. Strain this and mix it with the rest of the ingredients.
You can make the bhaja moshla and tamarind water both in advance and keep it. Tamarind water should be refrigerated.
To make churmur, cut the boiled potato into fine pieces.
Mix with Bengal gram, squeeze gondhoraj lemon, add black salt to taste, 2 tsp of bhaja moshla and 2 tbsp of tamarind water. Add green chillies and crushed phuchkas. Then give it a good mix.
Add coriander leaves and serve immediately.

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