How to Make Crispy and Spicy Chanachur at Home.
Chanachur, a popular South Asian snack mix, is a crunchy, spicy, and savory treat enjoyed with tea or as an evening snack. It consists of deep-fried lentils, peanuts, puffed rice, and various spices, making it a flavorful and addictive snack. If you love the taste of street-style chanachur, why not try making it at home? This recipe will guide you through the process step by step.
Ingredients:
2 cups gram flour (besan)
1 cup flattened rice (poha)
1 cup puffed rice (murmura)
1/2 cup peanuts
1/2 cup roasted chickpeas
1/2 cup cashews (optional)
1/2 cup sev (thin fried gram flour noodles)
1/2 cup fried curry leaves
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon chaat masala
1 teaspoon salt (adjust to taste)
1/2 teaspoon sugar
1 teaspoon black salt
1/2 teaspoon garam masala
1 tablespoon oil
Oil for deep frying
Step-by-Step Instructions:
Step 1: Prepare the Sev
- In a mixing bowl, combine gram flour, turmeric powder, salt, and a little water to make a thick dough.
- Use a sev maker or a fine-hole strainer to shape the dough into thin noodles directly into hot oil.
- Fry until golden brown, remove from oil, and let it cool.
Step 2: Fry the Nuts and Lentils
- Heat oil in a deep pan.
- Fry the peanuts until golden brown and crispy. Remove and set aside.
- Fry the roasted chickpeas and cashews in the same oil for a few seconds until they become crispy. Remove and set aside.
- Fry the curry leaves until crisp and fragrant, then set aside.
Step 3: Prepare the Flattened Rice and Puffed Rice
- Heat a tablespoon of oil in a pan.
- Roast the flattened rice (poha) until crispy.
- Add puffed rice and roast for another 1-2 minutes until crunchy.
- Transfer to a large mixing bowl.
Step 4: Mix the Ingredients
- In a large bowl, combine the fried nuts, sev, roasted poha, and puffed rice.
- Add red chili powder, chaat masala, black salt, sugar, garam masala, and salt.
- Toss everything well to ensure even coating of spices.
Step 5: Store and Enjoy
- Once cooled, store your homemade chanachur in an airtight container to keep it fresh and crispy.
- Serve with tea or enjoy as a quick snack anytime!
Tips for Perfect Chanachur
Adjust the spice level as per your preference.
Store in a dry container to prevent it from getting soggy.
Add fried garlic slices or dried mango powder for an extra punch of flavor. Making chanachur at home ensures you enjoy a fresh and preservative-free version of this delicious snack. Try this recipe today.
How to Make Crispy Chanachur at Home
Chanachur, also known as Bombay mix or namkeen, is a popular savory snack in South Asia. It’s a spicy, crunchy mix of fried lentils, nuts, chickpea flour noodles, and spices. Making homemade chanachur allows you to control the ingredients, flavors, and spiciness according to your taste. In this blog, we will guide you through the process of making crispy, flavorful chanachur at home.
Ingredients:
For the Base Mix:
1 cup gram flour (besan)
½ cup rice flour
½ cup split chickpeas (chana dal)
½ cup split green gram (moong dal)
½ cup peanuts
½ cup flattened rice (poha)
½ cup cashews (optional)
½ cup fried sev or boondi
1 teaspoon carom seeds (ajwain)
½ teaspoon turmeric powder
½ teaspoon baking soda
Water (as needed)
Salt (to taste)
Oil (for deep frying)
For the Spice Mix:
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon black salt
½ teaspoon dry mango powder (amchur)
1 teaspoon roasted cumin powder
½ teaspoon black pepper powder
1 teaspoon sugar (optional)
1 tablespoon chat masala
Step-by-Step Instructions:
- Preparing the Dal and Nuts:
Soak the chana dal and moong dal for about 2-3 hours. Drain and pat dry.
Heat oil in a pan and deep fry the dal until golden and crispy. Keep aside.
In the same oil, fry peanuts, cashews, and flattened rice separately until crispy. Keep aside.
- Making the Besan Sev:
In a mixing bowl, combine gram flour, rice flour, turmeric powder, carom seeds, salt, and baking soda.
Add water gradually to form a thick batter.
Use a sev maker or a strainer to press the batter into hot oil.
Fry until golden brown and crispy. Drain on a paper towel and set aside.
- Mixing the Ingredients:
In a large mixing bowl, combine the fried dal, peanuts, cashews, sev, boondi, and flattened rice.
Sprinkle the prepared spice mix evenly over the fried ingredients.
Toss everything together until the mixture is well coated with spices.
- Storing and Serving:
Allow the chanachur to cool completely before storing it in an airtight container.
Serve as a tea-time snack or enjoy it as a topping for chaat dishes.
Tips for Perfect Chanachur:
Ensure that all ingredients are fried until completely crispy to maintain shelf life.
Adjust the spice mix according to your preference.
Store in a moisture-free container to keep it crunchy for weeks.
Add dried curry leaves or fried garlic for extra flavor.
Homemade chanachur is not only delicious but also free from preservatives and artificial flavors. Try making it at home and enjoy this crispy, spicy delight with friends and family. I’ve created a detailed blog on making crispy chanachur at home. Let me know if you need any modifications or additional details.
How to Make Crispy Chanachur at Home
Chanachur, also known as Bombay mix or namkeen, is a popular savory snack in South Asia. It’s a spicy, crunchy mix of fried lentils, nuts, chickpea flour noodles, and spices. Making homemade chanachur allows you to control the ingredients, flavors, and spiciness according to your taste. In this blog, we will guide you through the process of making crispy, flavorful chanachur at home.
Ingredients:
For the Base Mix:
1 cup gram flour (besan)
½ cup rice flour
½ cup split chickpeas (chana dal)
½ cup split green gram (moong dal)
½ cup peanuts
½ cup flattened rice (poha)
½ cup cashews (optional)
½ cup fried sev or boondi
1 teaspoon carom seeds (ajwain)
½ teaspoon turmeric powder
½ teaspoon baking soda
Water (as needed)
Salt (to taste)
Oil (for deep frying)
For the Spice Mix:
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon black salt
½ teaspoon dry mango powder (amchur)
1 teaspoon roasted cumin powder
½ teaspoon black pepper powder
1 teaspoon sugar (optional)
1 tablespoon chat masala
Step-by-Step Instructions:
- Preparing the Dal and Nuts:
Soak the chana dal and moong dal for about 2-3 hours. Drain and pat dry.
Heat oil in a pan and deep fry the dal until golden and crispy. Keep aside.
In the same oil, fry peanuts, cashews, and flattened rice separately until crispy. Keep aside.
- Making the Besan Sev:
In a mixing bowl, combine gram flour, rice flour, turmeric powder, carom seeds, salt, and baking soda.
Add water gradually to form a thick batter.
Use a sev maker or a strainer to press the batter into hot oil.
Fry until golden brown and crispy. Drain on a paper towel and set aside.
- Mixing the Ingredients:
In a large mixing bowl, combine the fried dal, peanuts, cashews, sev, boondi, and flattened rice.
Sprinkle the prepared spice mix evenly over the fried ingredients.
Toss everything together until the mixture is well coated with spices.
- Storing and Serving:
Allow the chanachur to cool completely before storing it in an airtight container.
Serve as a tea-time snack or enjoy it as a topping for chaat dishes.
Tips for Perfect Chanachur:
Ensure that all ingredients are fried until completely crispy to maintain shelf life.
Adjust the spice mix according to your preference.
Store in a moisture-free container to keep it crunchy for weeks.
Add dried curry leaves or fried garlic for extra flavor.
Homemade chanachur is not only delicious but also free from preservatives and artificial flavors. Try making it at home and enjoy this crispy, spicy delight with friends and family.
I’ve created a detailed blog on making crispy chanachur at home. Let me know if you need any modifications or additional details.
How to Make Crispy Chanachur at Home
Chanachur, also known as Bombay mix or namkeen, is a popular savory snack in South Asia. It’s a spicy, crunchy mix of fried lentils, nuts, chickpea flour noodles, and spices. Making homemade chanachur allows you to control the ingredients, flavors, and spiciness according to your taste. In this blog, we will guide you through the process of making crispy, flavorful chanachur at home.
Ingredients:
For the Base Mix:
1 cup gram flour (besan)
½ cup rice flour
½ cup split chickpeas (chana dal)
½ cup split green gram (moong dal)
½ cup peanuts
½ cup flattened rice (poha)
½ cup cashews (optional)
½ cup fried sev or boondi
1 teaspoon carom seeds (ajwain)
½ teaspoon turmeric powder
½ teaspoon baking soda
Water (as needed)
Salt (to taste)
Oil (for deep frying)
For the Spice Mix:
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon black salt
½ teaspoon dry mango powder (amchur)
1 teaspoon roasted cumin powder
½ teaspoon black pepper powder
1 teaspoon sugar (optional)
1 tablespoon chat masala
Step-by-Step Instructions:
- Preparing the Dal and Nuts:
Soak the chana dal and moong dal for about 2-3 hours. Drain and pat dry.
Heat oil in a pan and deep fry the dal until golden and crispy. Keep aside.
In the same oil, fry peanuts, cashews, and flattened rice separately until crispy. Keep aside.
- Making the Besan Sev:
In a mixing bowl, combine gram flour, rice flour, turmeric powder, carom seeds, salt, and baking soda.
Add water gradually to form a thick batter.
Use a sev maker or a strainer to press the batter into hot oil.
Fry until golden brown and crispy. Drain on a paper towel and set aside.
- Mixing the Ingredients:
In a large mixing bowl, combine the fried dal, peanuts, cashews, sev, boondi, and flattened rice.
Sprinkle the prepared spice mix evenly over the fried ingredients.
Toss everything together until the mixture is well coated with spices.
- Storing and Serving:
Allow the chanachur to cool completely before storing it in an airtight container.
Serve as a tea-time snack or enjoy it as a topping for chaat dishes.
Tips for Perfect Chanachur:
Ensure that all ingredients are fried until completely crispy to maintain shelf life.
Adjust the spice mix according to your preference.
Store in a moisture-free container to keep it crunchy for weeks.
Add dried curry leaves or fried garlic for extra flavor.
Homemade chanachur is not only delicious but also free from preservatives and artificial flavors. Try making it at home and enjoy this crispy, spicy delight with friends and family!
I’ve created a detailed blog on making crispy chanachur at home. Let me know if you need any modifications or additional details.
How to Make Crispy Chanachur at Home
Chanachur, also known as Bombay mix or namkeen, is a popular savory snack in South Asia. It’s a spicy, crunchy mix of fried lentils, nuts, chickpea flour noodles, and spices. Making homemade chanachur allows you to control the ingredients, flavors, and spiciness according to your taste. In this blog, we will guide you through the process of making crispy, flavorful chanachur at home.
Ingredients:
For the Base Mix:
1 cup gram flour (besan)
½ cup rice flour
½ cup split chickpeas (chana dal)
½ cup split green gram (moong dal)
½ cup peanuts
½ cup flattened rice (poha)
½ cup cashews (optional)
½ cup fried sev or boondi
1 teaspoon carom seeds (ajwain)
½ teaspoon turmeric powder
½ teaspoon baking soda
Water (as needed)
Salt (to taste)
Oil (for deep frying)
For the Spice Mix:
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon black salt
½ teaspoon dry mango powder (amchur)
1 teaspoon roasted cumin powder
½ teaspoon black pepper powder
1 teaspoon sugar (optional)
1 tablespoon chat masala
Step-by-Step Instructions:
- Preparing the Dal and Nuts:
Soak the chana dal and moong dal for about 2-3 hours. Drain and pat dry.
Heat oil in a pan and deep fry the dal until golden and crispy. Keep aside.
In the same oil, fry peanuts, cashews, and flattened rice separately until crispy. Keep aside.
- Making the Besan Sev:
In a mixing bowl, combine gram flour, rice flour, turmeric powder, carom seeds, salt, and baking soda.
Add water gradually to form a thick batter.
Use a sev maker or a strainer to press the batter into hot oil.
Fry until golden brown and crispy. Drain on a paper towel and set aside.
- Mixing the Ingredients:
In a large mixing bowl, combine the fried dal, peanuts, cashews, sev, boondi, and flattened rice.
Sprinkle the prepared spice mix evenly over the fried ingredients.
Toss everything together until the mixture is well coated with spices.
- Storing and Serving:
Allow the chanachur to cool completely before storing it in an airtight container.
Serve as a tea-time snack or enjoy it as a topping for chaat dishes.
Tips for Perfect Chanachur:
Ensure that all ingredients are fried until completely crispy to maintain shelf life.
Adjust the spice mix according to your preference.
Store in a moisture-free container to keep it crunchy for weeks.
Add dried curry leaves or fried garlic for extra flavor.
Homemade chanachur is not only delicious but also free from preservatives and artificial flavors. Try making it at home and enjoy this crispy, spicy delight with friends and family!
I’ve created a detailed blog on making crispy chanachur at home. Let me know if you need any modifications or additional details!
How to Make Crispy Chanachur at Home
Chanachur, also known as Bombay mix or namkeen, is a popular savory snack in South Asia. It’s a spicy, crunchy mix of fried lentils, nuts, chickpea flour noodles, and spices. Making homemade chanachur allows you to control the ingredients, flavors, and spiciness according to your taste. In this blog, we will guide you through the process of making crispy, flavorful chanachur at home.
Ingredients:
For the Base Mix:
1 cup gram flour (besan)
½ cup rice flour
½ cup split chickpeas (chana dal)
½ cup split green gram (moong dal)
½ cup peanuts
½ cup flattened rice (poha)
½ cup cashews (optional)
½ cup fried sev or boondi
1 teaspoon carom seeds (ajwain)
½ teaspoon turmeric powder
½ teaspoon baking soda
Water (as needed)
Salt (to taste)
Oil (for deep frying)
For the Spice Mix:
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon black salt
½ teaspoon dry mango powder (amchur)
1 teaspoon roasted cumin powder
½ teaspoon black pepper powder
1 teaspoon sugar (optional)
1 tablespoon chat masala
Step-by-Step Instructions:
- Preparing the Dal and Nuts:
Soak the chana dal and moong dal for about 2-3 hours. Drain and pat dry.
Heat oil in a pan and deep fry the dal until golden and crispy. Keep aside.
In the same oil, fry peanuts, cashews, and flattened rice separately until crispy. Keep aside.
- Making the Besan Sev:
In a mixing bowl, combine gram flour, rice flour, turmeric powder, carom seeds, salt, and baking soda.
Add water gradually to form a thick batter.
Use a sev maker or a strainer to press the batter into hot oil.
Fry until golden brown and crispy. Drain on a paper towel and set aside.
- Mixing the Ingredients:
In a large mixing bowl, combine the fried dal, peanuts, cashews, sev, boondi, and flattened rice.
Sprinkle the prepared spice mix evenly over the fried ingredients.
Toss everything together until the mixture is well coated with spices.
- Storing and Serving:
Allow the chanachur to cool completely before storing it in an airtight container.
Serve as a tea-time snack or enjoy it as a topping for chaat dishes.
Tips for Perfect Chanachur:
Ensure that all ingredients are fried until completely crispy to maintain shelf life.
Adjust the spice mix according to your preference.
Store in a moisture-free container to keep it crunchy for weeks.
Add dried curry leaves or fried garlic for extra flavor.
Homemade chanachur is not only delicious but also free from preservatives and artificial flavors. Try making it at home and enjoy this crispy, spicy delight with friends and family!
I’ve created a detailed blog on making crispy chanachur at home. Let me know if you need any modifications or additional details.