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
Step-by-step instructions
Step 1 · Dry roast the murmura (puffed rice) in a large kadhai on low flame ...
Dry roast the murmura (puffed rice) in a large kadhai on low flame until crisp. Transfer to a large bowl and set aside.
Step 2 · In the same kadhai
In the same kadhai, add peanuts and dry roast till golden and aromatic. Remove and mix with the murmura.
Step 3 · Dry roast chana dal until crunchy
Dry roast chana dal until crunchy. Add to the bowl with murmura and peanuts.
Step 4 · Heat mustard oil in the kadhai
Heat mustard oil in the kadhai. Add curry leaves and green chillies, sauté till crisp and fragrant. Add a pinch of hing if using.
Step 5 · Add turmeric and red chilli powder to the oil
Add turmeric and red chilli powder to the oil, quickly stir and pour the tempered oil over the roasted ingredients.
Step 6 · Toss everything together with salt to taste
Toss everything together with salt to taste. Add sev and mix gently to combine all flavors.
Step 7 · Allow the mixture to cool completely before serving or storing in a...
Allow the mixture to cool completely before serving or storing in an airtight dabba.
Why this recipe 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.
A note on tradition
Chanachur is deeply embedded in Bengali culture, often served during Durga Puja, Bijoya Dashami, and family addas (gatherings). Its origins trace back to early 20th-century Bengal, where it became a favorite tea-time snack and street food. Over time, variations emerged across India under names like Chiwda and Bhujia, but the Bengali version is distinguished by the use of mustard oil and a unique spice blend. It is enjoyed year-round but finds special significance during festivals and social occasions.