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India's cultural capital, Kolkata, is well known for its extensive street food culture and rich culinary heritage. Amongst the popular Bengali sweets, some of the most noticeable products that differentiate from the common recipe and are greatly loved by the masses are Puchka and Churmur. Even though they are both beloved street delicacies, their flavours are very different. Puchka, also called "pani puri” or “golgappa" in other parts of India, is a snack made of crispy hollow shells that are filled with a variety of ingredients and a blend of spicy water and tamarind chutney. On the other hand, churmur is an altogether different dish where puchka is mixed with some crushed puchka, tamarind juice and spices to give a considerable taste and also fulfil the stomach.
The Puchka Experience
Puchka, a small, crispy, hollow sphere made from semolina or wheat flour, is the signature street dish of Kolkata. A combination of mashed potatoes, cooked chickpeas, and tart tamarind chutney fills these dainty shells. The magic happens when the vendor punches a hole in the top of the sphere and fills it with spicy, tangy water (known as "teekha pani") just before serving. The end effect is a taste explosion that equally distributes crunch, spice and tanginess in the mouth to give you a memorable experience.
Puchka is an experience in itself when eaten. Usually, the snack is given in groups of six or eight pieces. One Puchka at a time, overflowing with the spicy water, is handed to you by the vendor. It's important to eat the entire Puchka at once so that the flavours can combine and the crunchy shell gives way to the soft filling and tart water. Fun is added to the eating process as you compete with time to finish the Puchka before the water starts to drip.
Although the fundamental idea is still the same, Puchka is different in numerous Indian regions. It is referred to as Panipuri in Mumbai and frequently has sprouts in the filling. Golgappa, the variation from Delhi, occasionally includes sweet chutney in addition to the hot water. But what makes Kolkata's Puchka unique is that the filling is made with mashed potatoes and the water used is sharper and more acidic. For those who want a tastier option, several sellers in Kolkata provide "pudina pani," or water flavoured with mint, in addition to normal water.
Image Credit: Wikimedia Commons
The Churmur Experience
A unique street dish called churmur was invented in Kolkata as a clever method to use up leftover Puchka components. It is basically a broken form of Puchka, retaining all of the tastes but having a whole distinct texture. This dish is made with crushed Puchka shells and onions, chickpeas, mashed potatoes and a variety of chutneys and spices. Churmur is eaten with a spoon compared to a spoon, which permits a more peaceful appreciation of the variety of flavours and textures.
Vendors first smash a few Puchka shells into tiny bits in order to produce Churmur. Next added are boiled chickpeas, which are mashed, finely chopped onion, mashed potatoes, then a spice mix of cumin powder, red chilli powder and chaat masala. Next, tamarind chutney, green chutney, and occasionally with small amount of the spicy Puchka water are drizzled over the mixture. After the components are combined, a mixture of tastes and textures is produced. For added crunch, some vendors also sprinkle crunchy sev—thin noodles made of chickpea flour—on top.
Churmur is a more peaceful snack than Puchka, which is consumed quickly and in one bite. Usually delivered in a paper packet or small bowl, it lets you enjoy each spoonful at your own leisure. The tanginess of the chutneys, the spice of the masalas, the softness of the potatoes, and the crunch of the broken Puchka shells all come together in every bite to create a complex flavour profile for the dish. For people who enjoy Puchka flavours but would rather eat in a less careless manner, this is the ideal snack.
Image Credit: Wikimedia Commons
Puchka Vs. Churmur: Main Differences
- The texture and composition of Puchka and Churmur differ most noticeably from one another. With the addition of liquid, pukka presents a contrast between the soft filling and the crispy shell. Churmur, on the other hand, has a more uniform texture with a mild crunch from the crushed Puchka shells.
- When eaten quickly, puchka releases a blast of flavours into the mouth. Because each item is served separately by the vendor, it's a more engaging experience. Churmur is consumed with a spoon, which enables you to personalise each bite and take a more measured taste experience.
- Although the ingredients in both snacks are comparable, their flavour profiles are not. Because of the spicy water and the way it's eaten, puchka gives a more concentrated, strong flavour explosion. Churmur offers a more complex, well-balanced flavour experience since the flavours blend into one another.
- To keep the water from spilling and to preserve its crispy quality, pukka must be consumed right away after preparation. Churmur is more convenient for takeout because it's a drier mixture that can be packed and consumed later.
The street cuisine traditions of Kolkata are typified by Puchka and Churmur, each of which provides a distinct flavour experience based on the utilisation of similar ingredients. Eating a puchka and enjoying an exciting taste of a mash are flavourful moments that allow embracing this great city’s spirit.
