- 2 cups of puffed rice (muri)
- 1 cup of chopped boiled potatoes
- 1/2 cup of finely chopped red onions
- 1/4 cup of finely chopped fresh coriander leaves
- 2-3 green chilies, finely chopped (adjust to taste)
- 1/4 cup of tamarind chutney
- 1/4 cup of green chutney (coriander and mint chutney)
- 1/2 teaspoon of roasted cumin powder
- 1/2 teaspoon of red chili powder (adjust to taste)
- Salt to taste
- Sev (crispy chickpea noodles) for garnish (optional)
- Lemon wedges for serving
1. Begin by preparing the chutneys. You can either make them at home or use store-bought ones for convenience.
2. In a large mixing bowl, add the puffed rice.
3. Add the chopped boiled potatoes, finely chopped red onions, green chilies, and fresh coriander leaves to the puffed rice.
4. Sprinkle roasted cumin powder, red chili powder, and salt over the mixture.
5. Drizzle the tamarind chutney and green chutney over the ingredients. The amount of chutney you add can vary depending on your taste, but traditionally, Churmur has a tangy and slightly spicy flavor.
6. Gently toss all the ingredients together to ensure that the puffed rice is coated with the chutneys and spices, and the other ingredients are evenly distributed.
7. Taste and adjust the seasoning, adding more chutney or spices if needed.
8. Just before serving, garnish the Churmur with a generous sprinkle of sev for extra crunch and texture.
9. Serve Churmur immediately, garnished with fresh coriander leaves and lemon wedges on the side for an extra burst of flavor. Enjoy this delicious street food delight!
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