Homemade Chanachur: A Delicious Indian Snack Recipe

Ingredients

2 cups of Chanachur mix
1 medium-sized onion, finely chopped
1 medium-sized tomato, finely chopped
2 green chilies, finely chopped
1 tablespoon of vegetable oil
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1/2 teaspoon of cumin powder
1/2 teaspoon of mustard seeds
1/2 teaspoon of fennel seeds
1 tablespoon of lemon juice
Salt to taste
Fresh coriander leaves for garnishing

Steps and instructions

Start by heating the vegetable oil in a pan over medium heat.
Add the mustard seeds and fennel seeds, let them splutter.
Next, add the finely chopped onions and sauté until they turn translucent.
Add in the chopped tomatoes and cook until they soften.
Now, add the chopped green chilies, followed by the turmeric powder, chili powder and cumin powder. Stir well and cook for a couple of minutes.
Add the Chanachur mix to the pan and mix thoroughly, ensuring that the mix is well coated with the spices.
Season with salt to taste and add lemon juice. Stir well.
Remove from heat and let it cool down.
Before serving, garnish with freshly chopped coriander leaves.
Your flavorful Chanachur is ready to be served as a snack or side dish.

Tools for making

Pan - for sautéing the ingredients
Spatula - for stirring and mixing the Chanachur
Chopping board - for chopping the onions, tomatoes, and green chilies
Knife - for finely chopping the onions, tomatoes, and green chilies
Measuring cups - for accurate measurement of ingredients
Tablespoon - for measuring the vegetable oil and lemon juice
Teaspoon - for measuring the turmeric powder, red chili powder, cumin powder, mustard seeds, and fennel seeds
Stove - for heating the pan and cooking the ingredients

Recipe variations

Use different varieties of Chanachur mix such as spicy, mild, or mixed flavors.
Add roasted peanuts or cashews for an extra crunch.
Include dried fruits like raisins or apricots for a touch of sweetness.
Experiment with different spices like garam masala or chaat masala for added flavor.
For a healthier option, bake the Chanachur mix in the oven instead of frying.
Add grated coconut or coconut flakes for a tropical twist.
Include a handful of roasted chickpeas or lentils for added protein.
For a tangy twist, drizzle some tamarind chutney or mint chutney over the Chanachur.
Try using different types of onions such as shallots or red onions for a distinct flavor.
For a gluten-free option, use gluten-free Chanachur mix or substitute with roasted chickpea flour.

Recipe overview

Get ready to prepare an exciting and flavorful snack called Chanachur. This Indian-style savory mix is a popular choice for a quick snack or a side dish. The recipe involves a blend of fried Chanachur mix combined with a medley of spices, and sautéed onions, tomatoes, and green chilies. The result is a tangy, spicy, and utterly delicious dish that's perfect for your evening tea-time. This recipe is not just easy to follow, but also quick to make. With a cooking time of approximately 20 minutes, you'll have a delicious snack ready in no time. The dish is garnished with fresh coriander leaves, adding an extra layer of flavor and freshness. So, get ready to impress your guests with this simple yet delightful recipe!

Common questions

Can I use any type of Chanachur mix?
Yes, you can use any type of Chanachur mix that you prefer or have available.
Can I adjust the spice level?
Certainly! You can adjust the spice level by increasing or decreasing the amount of red chili powder and green chilies according to your preference.
Is it necessary to garnish with coriander leaves?
No, garnishing with coriander leaves is optional. If you enjoy the flavor and freshness of coriander, you can use it for garnishing.
How long does it take for the Chanachur to cool down?
The time it takes for the Chanachur to cool down can vary based on the surrounding temperature. It typically takes around 15-20 minutes to cool down completely.
Can I store the Chanachur?
Yes, you can store the Chanachur in an airtight container after it has cooled down. It can be kept at room temperature for a couple of weeks.

Serving dishes and utensils

Mixing Bowl - A bowl to mix all the ingredients together.
Frying Pan - A pan to sauté the onions, tomatoes, and spices.
Spatula - A utensil for stirring and mixing the ingredients in the pan.
Knife - A sharp knife for chopping the onions, tomatoes, and green chilies.
Cutting Board - A surface for safely cutting and chopping the vegetables.
Measuring Cups - Cups for precisely measuring the Chanachur mix and spices.
Lemon Squeezer - A tool to easily extract juice from the lemon.
Garnishing Spoon - A spoon for garnishing the Chanachur with fresh coriander leaves.

Origin stories

Chanachur, a beloved crunchy snack, originates from the Indian subcontinent and is particularly popular in the regions of West Bengal, Bangladesh, and parts of North India. It's essentially a spicy and flavorful mix of fried ingredients like peanuts, chickpea flour strings, lentils, flaked rice, fried onion and curry leaves. This humble snack has a rich history, as it was created to be a long-lasting food that could be easily carried by travelers or soldiers on long journeys. Over time, it became a popular tea-time snack, and today it's a common sight to see street vendors selling packets of Chanachur in bustling city markets. Its name roughly translates to "licking one's fingers" in Bengali, which is a testament to its addictive and delicious flavor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.