Name: Bengali Chana Chur Recipe
Total time: 45 min
Yield: 4
Cuisine: Bengali

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

The quintessential tea time savoury and most desired during festivities and social events....the colourful and flavourful chana chur...try it typically bengali style.

How to make Bengali Chana Chur Recipe

Runa Ganguly

Crawler

Bengali

<p>The quintessential tea time savoury and most desired during festivities and social events....the colourful and flavourful chana chur...try it typically bengali style.</p>

Vegetarian

Vegan

For the mixture

Besan/chickpeas flour

Dry spices like turmeric and red chilli powders

water as needed

Salt

oil for deep frying

Food colours if desired

Handful of green peas, peanuts,raisins and beaten rice/poha and chana daal

For the chanaa chur masala

A each fennel seeds, cumin seeds, black pepper and salt. dry red chillis, green cardamom pods and half inch of cinnamon stick

We need to prepare 3 kind of sev/pakoda for a typical bengali kind of chaana chur.  the fine sev,  the slightly thick sev resembling gathiyas and salted crispy boondiyas

step 1

For the sevs we would need the same batter.  in a mixing bowl take 150 grams of besan,  dry spices and salt to taste and mix the ingredients well

step 2

Add water bit by bit to form a thick sticky batter just like ones used to make chaklis/murukku.  divide the batter into two parts and add a few drops of food colour to one of them and mix well

step 3

Rest the batter for a few minutes while you heat suffient oil for deep frying in a kadai

step 4

For making the fine sev quickly,  i have used a fine grater

step 5

Using our ready batter now we make fine sev by deep frying them in batches over medium heat.  keep aside on a kitchen tissue to drain oil

step 6

Next for the thick gathiya sev,  i have used the laddle normally used for frying.  repeat the above step for getting the gathiya sev ready by using the remaining batter

step 7

Now for the boondiyas,  we repeat the same steps with the remaining besan and create a runny thick(liquidy)batter this time

step 8

Divide the batter into two parts and add the food colours.  now spread the paste over same laddle by resting it on the kadai.  let the paste drip into the oil and fry over medium heat and let them rest on a kitchen tissue when done

step 9

We combine green peas,  peanuts and raisins in a strainer to fry them directly in oil together and quickly.  when crisp,  take them off heat and place on kitchen tissue 

step 10

We fry poha and chana daal the same way till crisp and place aside

step 11

Now place all the fried ingredients together in a mixing bowl 

step 12

For the chaana chur masala:dry roast the ingredients listed under masala section.  dry grind them and add it to the mixture and mix it well

step 13

Keep the mixture in an airtight box after its in room temperature.  your family and guests will love the unique taste of this chanaa chur!

step 14

Better Butter