Salted Snacks

Hot Chanachur is a popular spicy snack mix originating from the Bengal region, particularly in India and Bangladesh. It’s a savory blend of fried ingredients, spices, and nuts, offering a crunchy texture with a fiery kick. Known for its intense flavors, Hot Chanachur is commonly enjoyed as a tea-time snack, street food, or as an accompaniment to drinks.

Sabudana papad is een traditionele Indiase snack gemaakt van sabudana, ook bekend als tapiocaparels of sagogranulaat, gemengd met kruiden en specerijen. Deze snack wordt vaak bereid tijdens religieuze festivals of speciale gelegenheden in India, zoals Navratri.

Het bereidingsproces van sabudana papad omvat het mengen van sabudana met specerijen zoals zout, chili poeder, komijn en andere kruiden naar smaak. Vervolgens wordt dit mengsel tot een deeg gekneed en dun uitgerold tot ronde vormen. Deze worden vervolgens gedroogd in de zon of gefrituurd tot ze knapperig zijn.

Sabudana papad wordt meestal geserveerd als een knapperige en smaakvolle snack. Het heeft een unieke textuur en een heerlijke smaak door de toegevoegde specerijen. Het wordt vaak gegeten als bijgerecht bij maaltijden of gewoon als tussendoortje. Het is populair vanwege zijn lichte en knapperige textuur, en het feit dat het glutenvrij is maakt het ook geschikt voor mensen met een glutenintolerantie.

Jhal Muri is a popular street food snack in India, particularly in West Bengal, Bangladesh, and other parts of Eastern India. It's a flavorful and spicy puffed rice mixture that is often enjoyed as a light and crunchy snack. The name "Jhal Muri" translates to "spicy puffed rice" in English.

Here's a typical preparation of Jhal Muri:

Ingredients:

1. Puffed Rice: The main ingredient, providing the base for the snack.

2. Muri Masala: A spice mix that typically includes roasted cumin powder, red chili powder, chaat masala, black salt, and sometimes amchur (dried mango powder).

3. Vegetables: Chopped vegetables like onions, tomatoes, cucumbers, and green chilies are often added for crunch and freshness.

4. Chanachur/Sev: Fried gram flour noodles or other crunchy snacks are added for additional texture.

5. Mustard Oil: Adds a distinct flavor. Some recipes use a tempered mustard oil to enhance the taste.

6. Coriander and Mint Leaves: Fresh herbs are added for a burst of flavor.

7. Tamarind Pulp or Lemon Juice: Adds a tangy element to the snack.

8. Peanuts: Roasted peanuts are a common addition for extra crunch.

Preparation:

1. In a large mixing bowl, combine the puffed rice, chopped vegetables, chanachur (fried gram flour noodles), and peanuts.

2. Add the muri masala, mustard oil (or tempered mustard oil), and tamarind pulp or lemon juice. Adjust the quantities to taste.

3. Mix everything thoroughly to ensure the spices and flavors are evenly distributed.

4. Garnish with fresh coriander and mint leaves.

Jhal Muri is often served in cones made of paper or in disposable containers, making it a convenient and popular street food snack. The spice level can be adjusted according to personal preferences. It's a delightful combination of textures and flavors, offering a tasty and refreshing experience.

Chanachur, also spelled as "Chanachor" or "Chanachoor," is a popular and savory snack in South Asian cuisine, particularly in Bangladesh, India, and Pakistan. It is a mixture of various crunchy ingredients, often seasoned with spices, and is commonly enjoyed as a snack with tea or as an appetizer.

The ingredients in chanachur can vary, but a typical mix may include:

1. Fried Gram Flour Noodles (Sev): Thin and crispy noodles made from chickpea or gram flour.

2. Peanuts: Roasted or fried peanuts for added crunch and flavor.

3. Dal Moth: Fried lentil dumplings.

4. Fried Chickpeas (Chana): Crispy fried chickpeas.

5. Spices: Various spices such as cumin, coriander, chaat masala, black salt, and chili powder are often used to season the mixture.

6. Dried Fruits: Some variations may include dried fruits like raisins for a touch of sweetness.

7. Edible Oil: Often, the ingredients are fried in oil to achieve the desired crispiness.

The combination of these ingredients results in a flavorful and textured snack. Chanachur is known for its spicy and tangy taste, making it a popular accompaniment to tea or a crunchy snack to enjoy during leisure time.

It's worth noting that there are regional and individual variations in the preparation of chanachur, and you may find different recipes and mixes based on personal preferences and local traditions. Commercially, pre-packaged chanachur is also widely available, offering convenience to those who enjoy this snack.

Chanachur, also spelled as "Chanachor" or "Chanachoor," is a popular and savory snack in South Asian cuisine, particularly in Bangladesh, India, and Pakistan. It is a mixture of various crunchy ingredients, often seasoned with spices, and is commonly enjoyed as a snack with tea or as an appetizer.

The ingredients in chanachur can vary, but a typical mix may include:

1. Fried Gram Flour Noodles (Sev): Thin and crispy noodles made from chickpea or gram flour.

2. Peanuts: Roasted or fried peanuts for added crunch and flavor.

3. Dal Moth: Fried lentil dumplings.

4. Fried Chickpeas (Chana): Crispy fried chickpeas.

5. Spices: Various spices such as cumin, coriander, chaat masala, black salt, and chili powder are often used to season the mixture.

6. Dried Fruits: Some variations may include dried fruits like raisins for a touch of sweetness.

7. Edible Oil: Often, the ingredients are fried in oil to achieve the desired crispiness.

The combination of these ingredients results in a flavorful and textured snack. Chanachur is known for its spicy and tangy taste, making it a popular accompaniment to tea or a crunchy snack to enjoy during leisure time.

It's worth noting that there are regional and individual variations in the preparation of chanachur, and you may find different recipes and mixes based on personal preferences and local traditions. Commercially, pre-packaged chanachur is also widely available, offering convenience to those who enjoy this snack.

Chanachur, also spelled as "Chanachor" or "Chanachoor," is a popular and savory snack in South Asian cuisine, particularly in Bangladesh, India, and Pakistan. It is a mixture of various crunchy ingredients, often seasoned with spices, and is commonly enjoyed as a snack with tea or as an appetizer.

The ingredients in chanachur can vary, but a typical mix may include:

1. Fried Gram Flour Noodles (Sev): Thin and crispy noodles made from chickpea or gram flour.

2. Peanuts: Roasted or fried peanuts for added crunch and flavor.

3. Dal Moth: Fried lentil dumplings.

4. Fried Chickpeas (Chana): Crispy fried chickpeas.

5. Spices: Various spices such as cumin, coriander, chaat masala, black salt, and chili powder are often used to season the mixture.

6. Dried Fruits: Some variations may include dried fruits like raisins for a touch of sweetness.

7. Edible Oil: Often, the ingredients are fried in oil to achieve the desired crispiness.

The combination of these ingredients results in a flavorful and textured snack. Chanachur is known for its spicy and tangy taste, making it a popular accompaniment to tea or a crunchy snack to enjoy during leisure time.

It's worth noting that there are regional and individual variations in the preparation of chanachur, and you may find different recipes and mixes based on personal preferences and local traditions. Commercially, pre-packaged chanachur is also widely available, offering convenience to those who enjoy this snack.

Phool makhana, also known as fox nuts or lotus seeds, is a nutritious and popular snack in many Asian countries, especially in India. These seeds come from the lotus flower and are often used in various culinary preparations. Here are some key points about phool makhana:

1. Nutritional Benefits: Phool makhana is rich in protein, fiber, calcium, potassium, and iron. It is a low-calorie snack, making it a healthy option for those looking to manage their weight.

2. Cooking and Consumption: Phool makhana is commonly consumed roasted or fried. Roasting them with a bit of ghee or dry roasting without oil is a popular method. The roasted seeds become crunchy and have a mild, nutty flavor.

3. Snack: Roasted phool makhana is a popular snack, often seasoned with various spices like salt, pepper, and chaat masala. It is a healthier alternative to traditional snacks like chips or popcorn.

4. Curries and Desserts: In Indian cuisine, phool makhana is also used in curries, kheer (a type of rice pudding), and other desserts. It can be added to both sweet and savory dishes, providing a unique texture.

5. Fasting Food: Phool makhana is often consumed during fasting periods, such as Navratri or other religious occasions, as it is considered a fasting-friendly food.

6. Ayurvedic Perspective: In Ayurveda, the traditional system of medicine in India, phool makhana is believed to have several health benefits, including improving strength and stamina.

7. Versatility: Due to its neutral taste, phool makhana can be easily incorporated into various dishes, adapting to both sweet and savory flavors.

Remember that while phool makhana has nutritional benefits, the way it is prepared (especially if it involves frying or excessive oil) can impact its overall healthiness. It's always a good idea to enjoy it in moderation as part of a balanced diet.

Moong Dal Kachori is a popular North Indian snack that consists of deep-fried pastry filled with a spiced moong dal (yellow split lentil) mixture. It's a flavorful and indulgent dish often served with various chutneys and sauces. Here's a recipe for making moong dal kachori:

Ingredients:

For the kachori dough:

• All-purpose flour (maida): 1 cup
• Ghee or oil: 2 tablespoons
• Salt: 1/4 teaspoon
• Water: As needed

For the moong dal filling:

• Yellow moong dal (split and skinless): 1/2 cup
• Ginger: 1 teaspoon, grated
• Green chilies: 1-2, finely chopped (adjust to taste)
• Cumin seeds: 1/2 teaspoon
• Fennel seeds: 1/2 teaspoon
• Asafoetida (hing): 1/4 teaspoon
• Red chili powder: 1/2 teaspoon
• Coriander powder: 1/2 teaspoon
• Garam masala: 1/4 teaspoon
• Amchur (dry mango powder): 1/2 teaspoon
• Salt: To taste
• Oil: 1 tablespoon

For deep frying:

• Oil

Instructions:

Preparing the kachori dough:

1. In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt.
2. Gradually add water and knead to form a smooth and firm dough. The dough should not be too soft or sticky.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Making the moong dal filling:

1. Wash and soak the moong dal in water for about 2 hours. Drain the water.
2. Grind the soaked moong dal to a coarse paste without adding water. It should have a crumbly texture.
3. In a pan, heat oil. Add cumin seeds and fennel seeds.
4. Once the seeds crackle, add grated ginger, chopped green chilies, and asafoetida. Sauté for a minute.
5. Add the coarsely ground moong dal and cook on low heat, stirring continuously, until it's lightly roasted and aromatic.
6. Add red chili powder, coriander powder, garam masala, amchur, and salt. Mix well and cook for another 2-3 minutes.
7. Let the filling cool down before using.

Assembling and frying the kachoris:

1. Divide the kachori dough into equal-sized balls.
2. Flatten a dough ball slightly and place a portion of the moong dal filling in the center.
3. Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
4. Roll out the stuffed ball gently into a round kachori. Make sure the filling doesn't come out.
5. Heat oil for deep frying in a pan.
6. Once the oil is hot, gently slide the rolled kachori into the oil.
7. Fry the kachori on medium heat until it's golden brown and crispy on both sides.
8. Remove the kachori from the oil and drain excess oil on a paper towel.

Serving: Serve the hot moong dal kachoris with green chutney, tamarind chutney, or yogurt. They can also be enjoyed with aloo ki sabzi (potato curry) or as a standalone snack.

Moong Dal Kachoris are a delightful and indulgent treat with a crispy outer layer and a flavorful lentil filling. They are perfect for special occasions, tea time, or whenever you're craving a savory snack.