How to make Churmur - SK Khazana -
Tangy and delicious, it is so easy to assemble and yet to tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Large potato, Dried white peas (सूखे सफेद मटर / वटाना)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Churmur - SK Khazana checkout Bombay Masala Pav-SK Khazana, Chicken Keema - SK Khazana. You can also find more Snacks and Starters recipes like Onion Rings Oven-Fried Chicken And Cornmeal Crust Stuffed Papad Nankhatai
Churmur - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Churmur - SK Khazana Recipe
Large potato boiled and peeled 1
Dried white peas soaked overnight and pressure cooked with salt and 2 tablespoons
Tamarind 2 tablespoons
Fresh coriander leaves chopped 1 tablespoon
Onion chopped 2 tablespoons
Tomato chopepd 2 tablespoons
Green chillies chopped 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Chaat masala 1/2 teaspoon
Black salt to taste
Lemon juice 1/2 teaspoon
Tomato ketchup 1 tablespoon
Crisp puris (as used for pani puri) 5
Thin sev to garnish
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Take tamarind in a small bowl, add warm water and let it soak for 30-40 minutes. Extract the pulp and discard the residue.
Step 2
Dice the potato and put into a bowl. Add boiled white peas and coriander leaves and mash slightly.
Step 3
Add onions, tomatoes, green chillies, red chilli powder, chaat masala, black salt, lemon juice, 2 tbsps tamarind pulp and tomato ketchup and mix everything well.
Step 4
Crush the puris and add and mix well.
Step 5
Serve in individual bowls garnished with some more crushed puris, sev and coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
