I have been on vacation so could not blog for couple of weeks …Now I am Back ! Recharged and rejuvenated after visiting my hometown and spending some quality time with my family. 😀 😀
Finally the much awaited blog post is here!!!And it’s related to my recent visit to my hometown.You must be curious to know what’s so special about the post??? I have been planing to post this recipe almost a year back but somehow could not make it happen.But finally I managed to post this and I am quite happy about it. 🙂 Whenever I visits my hometown my Mum prepares Chanachur and Nimki(Namak pare)in a huge batch and packed for us.Not for me but specially for my hubby,who is a big fan of Mom’s chanachur and Nimki.Mom gifted me the Chanachur making machine after my marriage so that I can make it quite often for her son-in-law.But unfortunately that special day never came. 😛 Because making chanachur seems too much effort for me as a result I never ever tried it.Luckily this time during my visit to Kolkata Mom made this in front of me and I decided to shoot the steps.The ultimate aim is :I want to share Mom’s signature chanachur recipe with the rest of the world.I took my camera and started to capture the steps. However she insisted me not to post this.She told me watch the steps and prepare first and then post it.But some how I tried to capture few picture.Even though she moved her hand in most of the pics.But still I decided to post this without informing her. 😛 And this is how I learned the recipe from her.And as per my promise I have tried to make “Sev” and capture few step pictures also.And the sev turned out really good.Now let me give you a little introduction about “Chanachur (চানাচুর)”.
Chanachur is a kind of Indian snack which is flavored with few kind of spices and blend with various mixture of dried ingredients, such as chickpea flour,roasted peanuts, chickpeas, flaked rice, dried red chilli, curry leaves and vegetable oil .In different region it has different name such as “Bombay mix” in Mumbai,”Mixture”in Southern part of India and”Chanachur” in Bengal.
Chanachur have many different kind of versions some are very spicy,some are mildly spiced,few are tangy or sweet -sour etc.But my personal favorite is My Mom’s Homemade one.This “mixture”/”Chanachur” is crunchy and packed of full flavors and I am sure that after trying this you can’t stop yourself munching it on, and on! There is no comparison between Mom’s homemade mixture and the store bought one.It’s comparatively lighter and much more better in terms of health factor.
So lets jump into the recipe………
I have divided the process into few steps for better understanding.
1 cup Besan/Gram flour
1/4 teaspoon baking powder
1/4 teaspoon hing
1/2 teaspoon carom seeds /Ajwain
1/4 teaspoon red chilli powder(optional)
1/1 cup water
1 cup refined/olive oil for deep frying
salt to taste
Lets divide the process into two steps:
1.Making the dough
2.Making sev and frying
Making the dough:
Take besan in a bowl and add all the dry ingredients and mix well.
Slowly add water and make a stiff dough.
You need to grease your hand with little oil because the dough is bit sticky.
Making sev and frying:
Now take the sev maker and grease it with little oil.
Add the sticky dough and close it tightly.
Now twist the handle of the sev maker and in this way the sev will come out automatically from the holes.
Make sure you practice at least once before doping them into hot oil.
Meanwhile take a wok or heavy bottom pan and add oil in it.
Once the oil is hot start the process again
Fry the sev o medium heat until it became golden brown and cook properly.
Take then out in kitchen towel and repeat the same process for rest of the batter.
Let them cool completely.
You can enjoy the sev like this.But if you want to try the Chanachur then you need to follow few more steps.
Frying the Chevda/Chivda/poha/Flattened rice :
2 cups thick chivda, poha
2 tablespoons oil
Heat oil in a pan and the chivda and roast them for about 8-10 minutes or until it roasted properly.
Take it out and put then on an absorbent paper or kitchen towel to discard the excess oil.
Keep aside and let it cool.
Frying the Peanuts:
1/2 cup roasted peanuts
1 teaspoon oil
Mean while fry the peanuts until it became little brown in texture.
Fourth and last step:
For the Tempering:
10 to 12 curry leaves
2 tablespoons coconut sliced
8-10 dried red chilli
1 teaspoon hing
1/2 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon amchur powder
salt to taste
2 teaspoon refined/olive oil (for tempering)
Heat oil in a wok or heavy bottomed pan and add the hing and then add dry red chilli and curry leaves.
Now add the sliced coconut and sate for 1-2 minutes.
Add coriander powder and mix well.
Fry them until the coconut became dark brown in colour.
Take then out from heat and let it cool.
Now you need to incorporate everything.The sev,chivda,roasted peanut and the above tempering.
Mix all these and add amchur powder,red chilli powder ad mix well.
Lastly add salt if required.Mix everything properly and store the mixture/Chanachur in an air tight container for 2-3 weeks.
Serve this with a hot cup of tea or coffee.