Crispy puriPan-fried in a little oil until golden and crisp on both sides~4-5est.
Cooking oil~a splashest.
Boiled potatoMashed~2 mediumest.
Cumin powder~½ tspest.
Chili powder~½ tspest.
Chaat masala~½ tspest.
Black salt~¼ tspest.
Saltto taste
Onion, chopped~1 mediumest.
Tomato, chopped~1 mediumest.
Cucumber, chopped~½ cupest.
Coriander, chopped
~2 tbspest.
Green chili, chopped~1est.
Boiled black chickpeas~½ cupest.
Tamarind (imli) chutney~3 tbspest.
Green chutney~2 tbspest.
Sev (crispy gram flour noodles)~¼ cupsest.
Lemon juiceSqueezed on top before serving~1est.
Steps
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1
Heat a splash of oil in a pan and fry the puris on both sides until they puff up and turn golden and crispy. Pan-frying gives a crisp result using less oil than deep frying.
2
Place the fried puris in a bowl and lightly crush them with the base of a glass. Keep some texture rather than crushing too finely, or the puris will go soggy quickly.
3
Mash the boiled potatoes and mix in cumin powder, chili powder, chaat masala, black salt and salt, combining thoroughly by hand so the spices blend evenly into the potato.
4
Add the onion, tomato, cucumber, coriander, green chili and boiled black chickpeas, then stir in the tamarind chutney, green chutney and sev, mixing everything together quickly.
5
Don't let the mixture sit too long after combining, or the puri will turn soggy — enjoy the crispy churmur chaat fresh.
6
Before serving, sprinkle extra sev on top, squeeze over some lemon juice, and garnish with coriander.
PrimedTableBETA
