PocketCook

From @Bong Eats

Churmur

10 min · Serves 2

10 mintotal
5 minhands on
7steps
2servings

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Ingredients

  • 1 medium potato, boiled and cubed
  • 1/4 cup yellow peas, boiled
  • 2 tbsp black chickpeas (kala chana), boiled
  • 4–5 puchka (golgappa/puri) shells, crushed
  • 2 tbsp finely chopped fresh coriander
  • 1 tbsp tamarind chutney or sweetened tamarind water
  • 1/2 lime, juiced
  • 1/2 tsp roasted cumin and chili powder (bhaja moshla)
  • 1/4 tsp black salt (bit lobon)
  • Salt, to taste

Method

  1. In a large mixing bowl, place the boiled cubed potato, boiled yellow peas, and boiled black chickpeas.

  2. Crush the puchka shells by hand into the bowl over the mixture.

  3. Add the finely chopped coriander.

  4. Drizzle over the tamarind chutney and squeeze in the lime juice.

  5. Sprinkle the roasted spice powder (bhaja moshla), black salt, and plain salt over top.

  6. Mix everything thoroughly using your hands, lightly mashing a few potatoes to help bind the mixture.

    Do not over-mash; keep plenty of textured chunks of potato and crisp puchka pieces intact.

  7. Transfer to small leaf bowls or plates and serve immediately.

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