Chanachur
Spicy Bengali trail mix of fried lentils, peanuts, puffed rice, coconut flakes and chilli. Famous Kolkata branded snack.
People also search this as chanachur mixture, bombay mix.
Ingredients
- Chaat masala — 5 g
- Masoor Dal — 80 g
- oil — 120 g
- salt — 6 g
- Water — 120 g
- Flattened Rice — 80 g
- Black Salt — 4 g
- Dry Coconut Flakes — 30 g
- Chana Dal — 80 g
- Curry Leaves — 5 g
- Peanuts — 100 g
- Red Chilli Powder (Lal Mirch) — 10 g
- Gram Flour — 200 g
- Turmeric Powder — 2 g
Method
- Soak masoor dal and chana dal separately for 4 hours.
- Drain and spread the dals on a cloth to dry fully.
- Make a soft dough of besan, turmeric, a little chilli, salt and water.
- Heat oil. Press dough through a sev maker into the oil and fry crisp.
- Fry chana dal, then masoor dal, till the sizzling stops.
- Fry peanuts, poha, coconut flakes and curry leaves one by one.
- Drain everything on paper.
- Toss all together with chilli powder, black salt and chaat masala.
- Cool fully and store in an airtight jar.
Common questions
- How many calories in one plate of Chanachur?
- 428 kcal per plate.
- How much cooking time?
- 35 min — 20 min prep, 15 min cooking.