My Blog

Tag: chaat

  • Mysore Style Churmuri

    In India, evening chai (tea)/coffee and snacks are a must. And one such snack item is chaat. There are a gazillion types of chaats across India but very few are commonly known and consumed, such as Pani Puri, Dahi Papdi Chaat, Bhel Puri, etc. Being here in the US, we don’t have the luxury of street food and chaats. And neither do chips and cookies make the cut for a satisfying evening snack. So, we have to turn to homemade snacks.

    So, if you are like me and are looking for an easy evening snack and different than the usual, this one is for you. This chaat is a true taste of the southern Indian state of Karnataka, particularly from a city called Mysore.

    Mysore is very, very, very close to my heart. Not only is it the city where I was born, but it is the city where my mother was born and raised. So we have double the memories in this city. And some of the best memories are related to food, aren’t they? Churmuri is one such memory.

    Churmuri (Also known as Jhalmuri or Bhel Puri) is a snack made out of puffed rice. The additives are the ones that vary across India and give it their distinct flavor. While the common ones are tomatoes, carrots, green chillies and peanuts, some regions use different types of chutneys for added flavor. But this one uses a special blend of powders namely Puliyogre (Tamarind Rice) Powder and Chutney Powder. These powders originate in South India and the Mysore variation of these powders is what makes this Churmuri Mysore style.

    This Churmuri is truly unlike anything you will find anywhere else. My mum used to enjoy this Churmuri every single day after college. It used to be served by a particular street cart vendor who was the only one who was permitted to be on the premises of my mother’s all girls college. Such an interesting story and such a delicious memory.

    Try it and you not be disappointed. The specific powders that I mentioned above are readily available at Indian grocery stores. I use the ones that my mum and my grandmother’s sister make for me. More delicious memories 🙂

    Prep time15 minutes
    Cook timeN/A
    Serves2

    Ingredients

    Base

    • Puffed Rice – 2 cups

    Vegetables

    • Carrots – 1 small, shredded
    • Onions – 1 small, finely chopped
    • Cucumber – 1 small, finely chopped

    Spices, Flavors and Herbs

    • Cilantro – A handful
    • Green Chillies – 2-3, finely chopped
    • Puliyogre Powder – 1/4 tsp
    • Chutney Powder – 1/4 tsp

    Nuts and Seeds

    • Roasted Peanuts – 1/4 cup

    Method

    1. In a mixing bowl, add the puffed rice and a drizzle of oil. Mix this well to coat the puffed rice
    2. To the bowl, add all the vegetables and spices. Mix very well
    3. Mix in the roasted peanuts right before serving

    Serving Suggestion

    • In India, Churmuri is typically served in cone shaped containers, usually made out of any available paper. But they are also served in paper plates/bowls or even more eco-friendly versions like bamboo or leaf. To mimic the true experience, you can use any available rectangular shaped paper and roll it into a cone. Just use some parchment or wax paper, also rolled into a cone shape, as a liner. Spoon in the Churmuri to this and enjoy 🙂

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Makhana Chaat

    Makhana, also known as Phool Makhana or Fox Nuts are dried and puffed lotus seeds. These seeds originate in East Asia. The the process of cultivating, harvesting and processing these seeds is laborious, intricate work that only skilled farmers are known to manage.

    Having originated in East Asia, Makhanas have gained popularity in the Western world as they are powerhouses of nutrition. Makhanas are loaded with soluble fiber, minerals such as magnesium and zinc, are low in fat and rich in protein.

    In the Indian culture, several religious occassions call for a fast, and Makhanas are often the go to due to their nutrition and the satiety factor. I say, why only during a fast? Makhanas can be a great snack. They can be a snack, just like popcorn, because they can be used in snack mixes and can take on a variety of flavor profiles

    Makhanas are readily available in Indian grocery stores. Alternatively, they are also available on Amazon. This Makhana chaat uses spiced homemade spiced Makhanas with traditional elements of a chaat such as onions, tomatoes, cilantro and chaat masala. A quick chaat recipe for for an afternoon snack or along with an evening desi chai.

    Prep time10 minutes
    Cook time10 minutes
    Serves2

    Ingredients

    Base

    • Makhana – 2 cups

    Vegetables

    • Carrots – 1/2 cup, shredded
    • Tomatoes – 1/2 cup, chopped
    • Onions – 1/4 cup, finely chopped

    Spices and Herbs

    • Green Chillies – 1 tsp, finely chopped (Optional)
    • Curry Leaves – 4-5
    • Haldi Powder (Turmeric) – 1/4 tsp
    • Red Chilli Powder – 1/4 tsp
    • Chaat Masala – 1 tsp
    • Lemon Juice – 1 tsp
    • Cilantro – 2 tbsp, finely chopped
    • Salt – As per taste
    • Hing (Asafoetida) – 1/4 tsp

    Oils

    • Cooking Oil – 1 tbsp

    Method

    1. In a pan, add oil. Once it has heated up, add curry leaves
    2. When the curry leaves splutter, add the hing, haldi and red chilli powder. Fry these in the oil for 30 seconds until the spices bloom and the rawness of the spices has been cooked
    3. Add the makhana and mix well with the spices. Continue to roast for 3-4 minutes
    4. Transfer the spiced roasted makhana to a mixing bowl
    5. Add the chopped vegetables, chaat masala (and green chillies) and mix well. Adjust the chaat masala as needed
    6. Transfer a portion to a bowl, garnish with cilantro (and optional peanuts for a crunch) and enjoy with a side of masala chai or as an afternoon snack at work

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.