How to make Aloo Churmur - SK Khazana -

A quick and easy snack – a favourite Kolkata street food

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Dried white peas (सूखे सफेद मटर / वटाना)

Cuisine : Bengali

Course : Snacks and Starters

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For more recipes related to Aloo Churmur - SK Khazana checkout Mashed Potatoes with Beetroot Wafers, Aloo Puff, Bread rolls, Potato Papad - SK Khazana . You can also find more Snacks and Starters recipes like Pinwheel Khandvi Chicken Seekh Roll Chicken Footlong Sandwich-SK Khazana Meatloaf Muffins

Aloo Churmur - SK Khazana

Aloo Churmur - SK Khazana Recipe Card

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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 7-8 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Aloo Churmur - SK Khazana Recipe

  • Medium potatoes boiled, peeled and cut into cubes 2

  • Dried white peas soaked overnight and pressure cooked with a pinch 3 tablespoons

  • Salt to taste

  • Cumin powder 1/4 teaspoon

  • Chaat masala 1/4 teaspoon

  • Green chillies chopped 1/2 teaspoon

  • Fresh coriander leaves chopped 2 teaspoon to garnish

  • Tamarind water 1 tablespo to sprinkle

  • Crisp puris (puchkas) 5

Method

Step 1

Take potato cubes in a bowl and mash with a fork. Add white peas and mix well.

Step 2

Add salt, cumin powder, chaat masala, green chilli and coriander leaves and mix well. Add 1 tbsp tamarind water. Crush crisp puris and add and mix well.

Step 3

Transfer aloo churmur onto a serving plate sprinkle tamarind water, garnish with coriander leaves and serve immediately.

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MasterChef Sanjeev Kapoor

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.