Name: Bengali Chana Chur recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For the mixture:; Besan/chickpeas flour 200 grams; Dry spices like turmeric and red chilli powders 2 tablespoon; Water as needed; Salt to taste; 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 tablespoon of each- fennel seeds, cumin seeds, black pepper and salt. 2-3 dry red chillis, green cardamom pods and half inch of cinnamon stick

Ingredients Serving: 4

For the mixture:
Besan/chickpeas flour 200 grams
Dry spices like turmeric and red chilli powders 2 tablespoon
Water as needed
Salt to taste
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 tablespoon of each- fennel seeds, cumin seeds, black pepper and salt. 2-3 dry red chillis, green cardamom pods and half inch of cinnamon stick

Instructions

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
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
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
Rest the batter for a few minutes while you heat suffient oil for deep frying in a Kadai
For making the fine sev quickly, I have used a fine grater
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
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
Now for the boondiyas, we repeat the same steps with the remaining besan and create a runny thick( liquidy )batter this time
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
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
We fry poha and Chana daal the same way till crisp and place aside
Now place all the fried ingredients together in a mixing bowl
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
Keep the mixture in an airtight box after it’s in room temperature. Your family and guests will love the unique taste of this chanaa chur!

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