AI-generated image
Chanachur makha
Spicy snack mix
চানাচুর মাখা (chanachur makha): spicy fried snack mix tossed with onion, tomato, green chilli, coriander, mustard oil and lime
In Dhaka, chanachur makha is made in seconds by vendors with a tin box and a lid: a scoop of the crunchy, spicy fried mix of lentils, gram flour sticks and peanuts is shaken with chopped onion, tomato, chilli and coriander, splashed with raw mustard oil and lime, and poured into a cone of newspaper. It is the snack of the launch terminal at Sadarghat, of Ramna Park and of evening chats outside every university hall. Shop chanachur usually contains peanuts and may contain wheat. Chef's tip: deseed the tomato; its juice is the fastest way to turn the crunch soft.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 red onionsmall, finely chopped
- 1 tomatosmall, deseeded and finely chopped
- 2 green chilliesfinely chopped
- 3 tbsp coriander leaveschopped
- 1 tbsp mustard oil
- ½ limejuiced
- 1 pinch black salt (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Chop 1 red onion, 1 tomato, 2 green chillies and 3 tbsp coriander leaves very finely, so the pieces are about the size of the chanachur.
8 minStep 2: Put 7 oz chanachur (spicy Bengali snack mix) in a large bowl or a lidded tin with the chopped vegetables, drizzle with 1 tbsp mustard oil and ½ lime and add 1 pinch black salt if you like.
1 minStep 3: Cover and shake hard for 15 seconds, or toss with a spoon, until everything is glossy and mixed. Common mistake: mixing it ahead of time; serve within 5 minutes, while it still crackles.
1 minStep 4: Tip into paper cones or small bowls and eat straight away.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 8 g
- Carbs
- 24 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chanachur makha take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese