Whether you’ve felt like the female protagonist in Jhumpa Lahiri’s stories, or like that little girl in pigtails swirling with a girlfriend in the monsoon from those pictures in a sepia-tinted album – at the first sight of rain years hence – it’s likely that you’ve reminisced and drooled over some tasty rainy-season snack or another. Of course the demons of cholesterol-related scares have butted in and ruined what could potentially have been a pakora or bajji kind of reverie – crisp and crackling. With that in mind, it is unto these delicious slices of memories then that we toast our spicy and simple, cheery and chipper Churmuri – packed with oodles of Edamame goodness and scrumptious salad-bar slices, with a splash of mustard oil and masalas for a piquant punch, green chillies for a pop of heat, peanuts and papdis for crunch, a generous drizzle of sev, cilantro and lime for zest..and needless to say, it’s best eaten right out of a good old newspaper cone.
- 2 Cups mamra or puffed wheat
- 1 Small tomato, chopped
- 1 Medium-sized red onion, chopped
- ½ Cucumber, sliced thin and small
- ½ Raw mango, sliced thin and small (optional)
- ½ Cup edamame beans, cooked for 5 minutes in a pot of boiling water and cooled
- 1-2 Green chillies, finely minced (optional)
- 5-6 Papdis, crushed or whole (optional)
- A handful of roasted peanuts
- A handful of sev to sprinkle on top
- 2-3 Tablespoons finely minced cilantro/coriander leaves
- Salt to taste
- 1 Teaspoon chaat masala
- ¼ Teaspoon red chilli powder (or according to heat preference)
- The juice of 1 lime
- 2 Teaspoons mustard oil (optional)
In a large bowl, mix all of the above, stir well and serve immediately — in paper cones or bowls, whatever floats your boat.
Looking for more chaat recipes? Try Tadka Pasta’s Chatpati Taco Chaat.