Chanachur with Peanuts
Lunch • India
How to Make Chanachur with Peanuts (Traditional & Healthy Version)
Chanachur with Peanuts, also known as Chiwda or Bhujia in some regions, is a quintessential Bengali snack that brings together a symphony of flavors and textures. Originating from Bengal, this savory mixture is a staple during tea-time, especially in Kolkata households, and is renowned for its crunchy, spicy, and tangy notes. It combines roasted peanuts (moongphali), sev, puffed rice (murmura), fried lentils, and an array of spices to deliver a deliciously addictive munch. Traditionally enjoyed during Durga Puja, Bijoya Dashami, and family gatherings, Chanachur with Peanuts is a symbol of Bengali hospitality and warmth. This health-conscious version is roasted instead of deep-fried, using minimal oil and wholesome ingredients, making it a perfect addition to your lunchbox or as a light accompaniment to your midday meal. Its versatility allows for regional adaptations, and it can be enjoyed plain or tossed with chopped onions, green chillies, and lemon juice for an extra zing. This dish is ideal for those seeking a nutritious, flavorful, and easy-to-prepare vegetarian snack that resonates with India’s rich street food heritage.
Ingredients(for 1 heaped bowl (approx. 60g))
- 2 cups Murmura (puffed rice) (lightly roasted)
- 1/2 cup Peanuts (moongphali) (unsalted, roasted)
- 1/4 cup Chana dal (soaked, drained, and roasted)
- 1/4 cup Sev (thin besan sev) (homemade or store-bought)
- 10-12 Curry leaves (karipatta) (fresh)
- 2 Green chillies (finely chopped)
- 1.5 tsp Mustard oil (for authentic flavor)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chilli powder (lal mirch) (adjust to taste)
- to taste Salt
- a pinch Asafoetida (hing) - optional
Instructions
- 1
Dry roast the murmura (puffed rice) in a large kadhai on low flame until crisp. Transfer to a large bowl and set aside.
5 minutes
Keep stirring constantly to prevent burning.
- 2
In the same kadhai, add peanuts and dry roast till golden and aromatic. Remove and mix with the murmura.
4 minutes
Roast on medium-low to avoid over-browning.
- 3
Dry roast chana dal until crunchy. Add to the bowl with murmura and peanuts.
3 minutes
Ensure dal is soaked and well drained before roasting.
- 4
Heat mustard oil in the kadhai. Add curry leaves and green chillies, sauté till crisp and fragrant. Add a pinch of hing if using.
2 minutes
Mustard oil adds authentic Bengali flavor; sauté on low flame.
Why This Dish is Healthy
By dry roasting instead of deep frying, this Chanachur with Peanuts recipe significantly reduces calorie and fat content, making it a heart-healthy, guilt-free snack. The inclusion of legumes and peanuts boosts protein and fiber, keeping you fuller for longer and supporting weight management. Whole, minimally processed ingredients ensure optimal nutrient retention, making it a wholesome choice for anyone seeking a healthy Indian snack.
This roasted Chanachur with Peanuts is high in plant-based protein from peanuts and chana dal, and provides dietary fiber from murmura and sev. Peanuts are a rich source of healthy fats, vitamin E, and magnesium, while curry leaves add antioxidants. The minimal use of oil makes this version lower in saturated fats compared to traditional deep-fried mixtures. The snack is naturally gluten-free if you use gluten-free sev, and is suitable for a vegetarian diet.
Pro Tips
- 💡Tip 1: Always roast ingredients separately for even crunch and color.
- 💡Tip 2: Add sev just before serving if you prefer extra crispiness.
- 💡Tip 3: For extra flavor, sprinkle freshly chopped coriander and a dash of lemon juice before eating.
Storage & Serving
Store cooled Chanachur with Peanuts in an airtight container at room temperature for up to 2 weeks. Keep away from moisture to retain its crunch.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
