Churmur Ball Chaat (Photo: Jaman A. Gupta/Siliconeer)

A quick fix if you’re craving chaat. It’s satisfying, delicious and filling, writes Sudha Gupta.

Ingredients:

  • 2 large potatoes (Boiled and peeled)
  • ¼ cup peanuts (crushed and roasted)
  • ¼ cup onions (finely chopped)
  • ¼ cup cilantro (finely chopped)
  • 3 tsp. ginger (finely chopped)
  • 1 tsp. green chili paste
  • salt to taste
  • ½ tsp. black salt
  • pinch of black pepper
  • 2 tsp. roasted cumin powder
  • ½ tsp. red chili powder
  • 1 tsp. sugar
  • 2 tsp. garam masala
  • ¼ cup lemon juice
  • ½ cup sprouted moong
  • PLEASE NOTE: The original recipe of Churmur uses “pakore” soaked in semi-sweet salty water, crumpled in the mix, and tamarind chutney instead of lemon juice. Our recipe is a variation of the original.

For garnish:

  • ¼ cup green coriander sauce
  • ¼ cup tamarind sauce
  • Bhujiya or thin sev
  • Coriander leaves

Method:

In a bowl, mash the potatoes, add sprouted moong, and chopped onions.
Add chopped ginger and green chili paste and mix well.
Now add salt, black salt, black pepper powder, roasted cumin powder, red chili powder, sugar, and garam masala.
Mix everything together.
Add chopped coriander and lemon juice and mix well.

Make small balls

For garnishing:

Put thin sev or bhujiya in a plate, roll each ball in the sev or bhujiya,
Lay them on a plate, put 1 tsp. tamarind sauce on each ball, ½ tsp. coriander sauce and some coriander leaves on top. Serve and enjoy!