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This season, move over your go-to aloo chaat and explore the hearty and flavourful Bengali churmur. Churmur is a popular street food snack popular in West Bengal, Odisha and Bihar; it is usually made with phuchka (Bengali-style pani puri) and it's a tangy, spicy, and crunchy treat.
Churmur takes the elements of phuchka — including the tamarind water, potatoes, and spices — but combines them in a crushed, mixed form rather than serving them in the delicate, crisp shells typical of phuchka.
The name "churmur" itself reflects its texture and preparation. In Bengali, "churmur" refers to the sound of something being crushed or broken, and that’s precisely what this dish is about. The ingredients are mashed together, creating a mix that is a blend of textures — from the softness of boiled potatoes to the crispness of crushed phuchka shells. It’s a snack that combines a medley of flavours and textures in every bite, bringing together tangy, spicy, sweet, and crunchy elements.
How is Churmur Different from Chaat?
While churmur shares similarities with various types of chaat, it stands apart in several ways, making it unique to Bengali cuisine. The most significant difference between churmur and traditional chaats is the texture. In churmur, the ingredients are mashed together, creating a somewhat rough, semi-paste consistency.
This is unlike most chaats, which tend to maintain the integrity of their individual components, such as the crispiness of papris or the fluffiness of aloo tikkis. In churmur, the crushed phuchka shells add a slight crunch, but everything is otherwise mixed together, creating a cohesive blend of textures.
Churmur uses elements directly from phuchka, including the phuchka shells and tamarind water. The flavors are familiar to anyone who has had phuchka, but the presentation is different. Instead of delicately filling each puri shell with spiced potato filling and dipping it into tamarind water, churmur combines these elements, crushing the shells and mixing them with mashed potatoes, black chickpeas, and spices. It’s a deconstructed version of phuchka, repurposed into a handheld, easy-to-eat snack.
Churmur’s flavour is distinctively Bengali, with a balance of tanginess, spiciness, and a hint of sweetness. The use of tamarind pulp and special Bengali spices, such as roasted cumin powder and rock salt (known as beet noon in Bengali), gives it a sharp, tangy kick that is reminiscent of the flavour profile in many traditional Bengali snacks. While chaats can be spicy, sweet, or tangy, churmur leans heavily on the tangy and slightly sour notes, making it quite refreshing on a hot day.
One of the reasons churmur tastes different from typical chaat is the use of regional ingredients. For instance, in Bengali cuisine, there is a distinctive emphasis on the use of mustard oil, which adds a sharp, pungent taste. In churmur, a few drops of mustard oil might be added to enhance the flavor. The use of kala chana (black chickpeas) is also more common in churmur than in other types of chaats, which might use a variety of chickpeas or lentils instead.
Unlike chaat, which is often assembled right in front of you with individual components arranged to maintain their distinct textures (such as crunchy papris, soft-boiled potatoes, and cool yoghurt), churmur is pre-mixed. Street vendors will usually prepare a batch of churmur, mix it thoroughly, and serve it in paper cones or leaf bowls. It’s designed to be a quick, grab-and-go snack that you can eat without worrying about the components falling apart. Here's an easy churmur recipe you can follow.
Ingredients:
8-10 phuchka shells (or golgappa/puri)
1 medium-sized potato, boiled and mashed
½ cup black chickpeas (kala chana), soaked overnight and boiled
2 tablespoons tamarind pulp
½ teaspoon roasted cumin powder
½ teaspoon black salt (kala namak)
½ teaspoon regular salt (adjust to taste)
1 green chili, finely chopped (optional)
½ teaspoon red chili powder (optional, for extra spice)
1 tablespoon finely chopped coriander leaves
A few drops of mustard oil (optional, for a traditional touch)
½ teaspoon jaggery or sugar (optional, to balance the tanginess)
2-3 tablespoons water (to adjust consistency)
Method
Crush the phuchka shells into small pieces. The aim is to have a mix of fine crumbs and slightly larger pieces to retain a crunchy texture.
In a mixing bowl, combine the boiled and mashed potato and boiled black chickpeas. Mix them well to create a smooth, combined base.
Add tamarind pulp, roasted cumin powder, black salt, regular salt, and red chili powder. Mix thoroughly.
Stir in the finely chopped green chili (if using), coriander leaves, and mustard oil. Adjust the spice level according to your preference.
Add water, a little at a time, to reach your desired consistency. Churmur should be moist but not too wet. Add jaggery or sugar if you prefer a hint of sweetness to balance the tangy tamarind. Mix everything well.
Finally, add the crushed phuchka shells and mix gently. The mixture should be well combined but still have a nice crunchy texture from the phuchka pieces. Serve the churmur in small bowls or traditional leaf cones or in bowls.
