Bengali Chana Chur

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 gms 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!