How to make spicy, crunchy churmuri

How to make spicy, crunchy churmuri


It’s near imposiblle to walk by a churmuri vendor and not crave for a bowl full of the snack. That’s the thing about churmuri, It’s something that we think we don’t want until we see it.

Churmuri is said to have its roots in Karnataka and West Bengal. This well-known savoury snack is made of puffed rice or mamra mixed with colourful veggies and other odds and ends, garnished with sev and coriander on top. It is the simple version of bhelpuri without the liquid supplement.

Churmuri is best suited as an evening snack and has successfully made its way through India. Although there are no limitations as to how to serve the chaat, the authentic?taste comes through only when its served in a paper cone.

It’s a good replacement to your oily snack cravings simply because it’s fat free, contains less sodium and cholesterol and is a good excuse to get some veggies into your system.

Above anything the overall taste will never disappoint you. Here’s the recipe to make this delectable dish.


Puffed rice or Mamra

Onion 1

Tomato 1

Cucumber 1/4

Grated carrot 1/2

Crushed nipattu 1/2

Lemon juice 1tsp

Salt 1 pinch

Turmeric powder a pinch

Chilli powder a pinch

Olive oil or cooking oil 1 tbsp

Sev and coriander for garnish


Toss all the ingredients into a bowl with a pinch of salt, turmeric and chilli powder, drizzle with lemon juice and olive/cooking oil and voila, your super simple evening snack is ready.

Now garnish the same with sev and coriander for that extra kick.

Tastes even better when you pair it with some pakora, hot coffee and a magazine/newspaper.

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