Kolkata Street-Style Churmur Chaat Recipe

Churmur Chaat: The Crunchy, Tangy, Deconstructed Puchka from Kolkata

Durga Pujo isn’t complete without two things: non-stop Pandal Hopping and spicy street snacks. And when it comes to flavour, nothing beats the crunchy, tangy, spicy Kolkata Street-Style Churmur Chaat! 

Why Churmur is Kolkata’s Most Addictive Street Snack

If you’ve ever walked the streets of Kolkata, you know the sound of the phuchka-wala’s cart—the clatter of the tiny puris, the sharp snap of the shells being crushed, and the rhythmic chur-mur (which is precisely how this snack got its name!).

Churmur Chaat is essentially a deconstructed, mash-up version of the iconic phuchka (Bengali pani puri). Instead of individually stuffing delicate puri shells, the crispy puchkas are crushed right into a chunky, spicy, and fiercely tangy mix of potatoes, chickpeas, and a whole lot of masala. It’s bold, it’s refreshing, and it’s the perfect way to finish a chaat session.

Ready to bring the authentic flavors of a Kolkata street corner right into your kitchen? Let’s dive in!

Watch how to make churmur chaat:

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Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min

Serves: 4 people

Ingredients:

4−5 medium or 1.5 cups boiled potatoes, peeled

2−3 tbsp tamarind pulp (adjust as per liking)

1−2 tbsp lemon juice

1 tbsp puchka masala (or chaat masala)

1/2 tbsp roasted cumin powder

1 tsp black salt (kala namak)

1/2 tsp red chilli powder

1 tsp crushed green chillies (adjust to spice level)

1/2 cup boiled kala chana (black chickpeas)

1/2 cup chopped coriander leaves, plus extra for garnish

Puchkas or puris, as required, for mixing and garnishing

Instructions:

In a large mixing bowl, add boiled potatoes, tamarind pulp, lemon juice, puchka masala, roasted cumin powder, black salt, red chilli powder, and crushed green chillies.

Using a sturdy spoon or your clean hands, mash and mix the ingredients together. Don’t over-mash the potatoes. Keeping them slightly chunky gives the chaat a better texture, and the mixture should be moist, but not watery. Taste and adjust the black salt or chilli to your liking—it should be bold!

Toss in the boiled kala chana and most of the chopped coriander leaves. Now, take some puchkas and crush them right into the mixture with your hands. Use a light hand to fold the crushed puris and chana into the potato mix.

This is the Churmur! The goal is to incorporate the ingredients while keeping the puri pieces crunchy.

Transfer the chaat to small serving bowls. Garnish immediately with a generous sprinkle of remaining crushed puchkas and fresh coriander leaves.

Serve right away to enjoy the contrast between the tangy, spicy mash and the irresistible crunch of the puri.

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Sneha Paul

Churmur Chaat

Durga Pujo isn’t complete without two things: non-stop Pandal Hopping and spicy street snacks. And when it comes to flavour, nothing beats the crunchy, tangy, spicy Kolkata Street-Style Churmur Chaat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 people

Course: Appetizer, Snack

Cuisine: Indian

Ingredients Method

Ingredients

  

• 4−5 medium or 1.5 cups boiled potatoes peeled
• 2−3 tbsp tamarind pulp adjust as per liking
• 1−2 tbsp lemon juice
• 1 tbsp puchka masala or chaat masala
• 1/2 tbsp roasted cumin powder
• 1 tsp black salt kala namak
• 1/2 tsp red chilli powder
• 1 tsp crushed green chillies adjust to spice level
• 1/2 cup boiled kala chana black chickpeas
• 1/2 cup chopped coriander leaves plus extra for garnish
• Puchkas or puris as required, for mixing and garnishing

Method

 

1. In a large mixing bowl, add boiled potatoes, tamarind pulp, lemon juice, puchka masala, roasted cumin powder, black salt, red chilli powder, and crushed green chillies.
2. Using a sturdy spoon or your clean hands, mash and mix the ingredients together. Don’t over-mash the potatoes. Keeping them slightly chunky gives the chaat a better texture and the mixture should be moist, but not watery. Taste and adjust the black salt or chilli to your liking—it should be bold!
3. Toss in the boiled kala chana and most of the chopped coriander leaves. Now, take some puchkas and crush them right into the mixture with your hands. Use a light hand to fold the crushed puris and chana into the potato mix.
4. This is the Churmur! The goal is to incorporate the ingredients while keeping the puri pieces crunchy.
5. Transfer the chaat to small serving bowls. Garnish immediately with a generous sprinkle of remaining crushed puchkas and fresh coriander leaves.
6. Serve right away to enjoy the contrast between the tangy, spicy mash and the irresistible crunch of the puri.

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram, or you can also give your feedback in the comments section below.

Happy Cooking!