Churmur

I figured out I had been ignoring street foods on this blog like anything. Although I make most of them from scratch the temptation is too much to go through the process of photography and then relish. But okay...its not too late and I am ready to make them over again and share them here.

Starting with churmur...my streetfood saga will continue for a bit and hell...yeah...I am not a bit complaining!!

Churmur

Serves 2

Ingredients:

1 large potato – peeled, boiled and chopped

½ small onion – finely chopped

¼ cup black chickpeas – soaked overnight

1 and ½ tbsp roasted peanuts

3 tbsp tamarind pulp

2 tbsp bhaja mosla

1 tsp red chilli powder

4 green chillies

2 limes

1 tsp jaljeera powder

½ tsp raw mango powder / aamchur powder

1 tsp chat masala

Normal salt

1 tsp black salt

 A little fresh coriander leaves – chopped

Method:

Prepare the tamarind water:

Take the tamarind pulp in a bowl and add in the normal salt (as per taste), black salt, half of the bhaja mosla, 2 green chillies (roughly chopped), juice of 1 lime, jaljeera powder, raw mango powder and chaat masala.

Add 1 and ½ cup of water and mix all the ingredients nicely.

Squeeze the green chillies and tamarind pulp to get all the last bit of flavour from them.

Taste and adjust the seasoning.

Set this water aside.

Make the churmur:

In a bowl put together the chopped onions, chopped boiled potatoes, peanuts, soaked black chickpeas, remaining bhaja mosla, remaining black salt, remaining green chillies (chopped), coriander leaves and the lime juice.

Crush the panipuris and add them to the mixture.

Now add ¼ cup of the tamarind water and give the mix a good stir.

Finally add another ¼ cup of tamarind water and if you feel like you can add more, there is no specific measurements in making churmur or for that matter any chaat.

Move this mixture to a plate and sprinkle some sev if you like.

Serve and eat immediately