Kolkata Special Churmur Chaat

By Hebbars Kitchen · 20 min

Ingredients

Instructions

1. In a large kadai, heat 2 tsp oil on low and roast 2 tbsp peanuts until crunchy.
2. Roast 2 tbsp putani until crunchy.
3. On low heat, add a few curry leaves, ¼ tsp turmeric, ¼ tsp chilli powder and ¼ tsp salt, and sauté until the curry leaves are crisp.
4. Add 2 cups puffed rice and mix until the spices are well combined.
5. Transfer this spiced puffed rice to a large bowl.
6. Break 4 papdi into small pieces and add them.
7. For the sukha chutney, blend a handful of coriander leaves, 1 chilli and 2 tbsp putani in a dry blender to a coarse paste without water.
8. Add the chutney to the puffed rice and mix well.
9. Add 2 tbsp chopped onion, 2 tbsp chopped tomato, ½ boiled and cubed potato, ½ tsp chaat masala and 2 tbsp sev, and mix gently so nothing breaks.
10. Serve the sukha bhel garnished with onion, sev and coriander.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

OnionTomatoRicePotatoPeanut