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Sunday, September 22, 2013

Chana Jor Garam

Bengal Gram is a rich source of iron, sodium, selenium and small amounts of copper, zinc and manganese. It also provides a good amount of folic acid, antioxidants and fiber. While it is beneficial for diabetics ( improves sugar levels, glucose tolerance and urinary excretion of sugar ), it is also an boon for anemic patients. It has been in use as a cleanser for a long time as established by Ayurvedic texts.

'Chana Jor Garam' is one of the most popular street foods from the North. It can also be found in some pockets of Orissa and Bengal where is also called 'Chepta chana' or 'Chana choor'. It is a crispy and tangy chaat item that can either be consumed with loads of onions and tomatoes or by itself. It was one of my favorite snacks during my school days. Since it is time-consuming to prepare, we used to buy large packets of the ready to eat stuff. While i had given up and almost forgotten the stuff, a packet of the same caught my attention during my last visit to a cousin's place. When I asked her about it, she said that she got the stuff from Rourkela, our common native. No wonder it tasted so familiar and so good. ( You can find it in the Haldiram range, but its not just good enough )

Since I already knew the recipe, I decided to make a small batch at home. It turned out pretty well and got over within a day. Here is the recipe:



















Preparation Time : 40-50 mins

Ingredients - 1 cup bengal gram, 1 tsp red chilli powder, 1/3 tsp turmeric , amchur to taste, a pinch of garam masala, salt to taste, oil for frying.

Preparation - Wash and soak the bengal gram overnight. Cook for 1-2 whistles with salt and turmeric.

Allow to cool down and drain the water. Dry the boiled bengal gram under a fan for 1-2 hours.

Take a small grinding stone ( sila-pua) or a pestle and flatten each bengal gram.

Cooking: Heat the oil in a wok. Add small batches of the flattened bengal gram to the oil and fry till crisp. Remove from oil and put on a tissue paper to soak all the excess oil.

Repeat for the remaining flattened bengal gram.

Put the fried chana on a plate . Add salt, chili powder,  and garam masala. Mix togather.

Serve as it is or with a smattering of chopped onions, tomatoes and green chillis.


Note - If you plan to store the stuff for a few days, fry the flattened chana for 2-3 minutes initially, remove and keep in the open for 5 minutes. Put it again in the hot oil and fry till crisp. This way all the water in the chana gets evaporated and it does not become soggy when stored.

2 comments:

  1. Very interesting, not too difficult. would definitely give a try.

    ReplyDelete
  2. Omg, who will say no to these street food, want to give a try soon.

    ReplyDelete

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