Chana Jor Garam is a popular Indian street snack that’s loved for its spicy, tangy, and crunchy taste. Found in bustling markets and busy railway stations, this snack is a go-to for many Indians and is now gaining popularity around the world.This tangy, spicy, and crunchy snack has charmed its way into the hearts of many, not just in India but around the globe. Its simplicity, coupled with a burst of flavors, makes it a snack that can be enjoyed anytime, anywhere.
Popularity
This snack, made from flattened black gram (kala chana), is a staple in North India but is enjoyed nationwide. Street vendors often shout “Chana Jor Garam!” to attract in cities like Mumbai, Delhi, and Kolkata, , and its irresistible flavor makes it a favorite among all age groups. The affordability and convenience of this snack make it a popular choice for people from all walks of life, from schoolchildren to office workers.
Chana Jor Garam is not just food; it’s part of the cultural fabric of India. Often sold outside schools, colleges, and workplaces, it evokes memories of childhood and youthful days for many Indians. The sight of a vendor skillfully mixing the ingredients and the tantalizing aroma of the spices are familiar and comforting.
In recent years, Chana Jor Garam has gained popularity as a healthy snack option. The primary ingredient, black gram, is rich in protein and fiber, making it a nutritious choice compared to many other street foods. Health-conscious consumers appreciate its high nutritional value without compromising on taste.
The versatility of Chana Jor Garam adds to its popularity. Vendors and home cooks alike experiment with different ingredients and flavors, creating new variations that keep the snack exciting. From adding peanuts and pomegranate seeds to incorporating contemporary flavors like peri-peri seasoning, these innovations help Chana Jor Garam stay relevant and appealing to modern palates.
Ingredients
Each ingredient in Chana Jor Garam plays a crucial role in building its iconic flavor:
Black gram (kala chana): The star ingredient, providing a rich source of protein and fiber.
Onions: Finely chopped, adding a crunchy texture and a pungent kick.
Tomatoes: Chopped, offering juiciness and a slight tang.
Coriander leaves: Freshly chopped, adding a refreshing flavor.
Green chilies: Chopped for a fiery touch.
Lemon juice: For a zesty tang that balances the spice.
Spices: A mix of chaat masala, salt, red chili powder, and cumin powder to elevate the flavors.
Tamarind chutney (optional): For an extra layer of sweetness and tanginess.
Serving Suggestions
Chana Jor Garam can be enjoyed in numerous ways:
Classic Street Style: Serve it in a paper cone or a small bowl, garnished with extra coriander and a wedge of lemon.
Salad Topping: Sprinkle over salads to add a crunchy texture and a punch of flavor.
Party Snack: Serve it as an appetizer at gatherings, perhaps with an assortment of chutneys.
Healthy Munchies: Pack it as a nutritious snack for work or school.
Variations
Chana Jor Garam is incredibly versatile, and there are many ways to customize it:
With Peanuts: Add roasted peanuts for an extra layer of crunch and nuttiness.
Sweet and Spicy: Mix in some jaggery or sugar for a sweet twist.
Mixed Chana: Combine different types of legumes, such as green gram (moong), for a varied texture and taste.
Mint Chutney: Replace or add to the tamarind chutney with mint chutney for a fresh and herbaceous flavor.
Therefore,Chana Jor Garam is more than just a snack; it’s a sensory experience. Its popularity is a testament to its delightful combination of flavors and textures that resonate with people of all ages. Whether enjoyed on a bustling street corner or in the comfort of your home, Chana Jor Garam promises a taste adventure that’s hard to resist. So, the next time you crave something crunchy and flavorful, remember the humble yet mighty Chana Jor Garam!
Dive into this zesty snack and let each bite take you on a flavorful journey through the streets of India. Happy munching!
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Chana Jor Garam
- Total Time: 8 hours + 30 minutes
- Yield: 2 1x
Description
If you’re craving a spicy, tangy roadside snack, you can’t miss out on Chana Jor Garam Chaat. It is made from crispy, flattened chickpeas and tossed with zesty spices, fresh onions, tomatoes, and a squeeze of lemon, its spicy, tangy flavors and crunchy texture make it perfect for enjoying during rainy weather. Let’s see how to make this delicious snack at home in a very simple way.
Ingredients
For the chickpeas
- 1 cup brown chickpeas (काले चने)
- 1 tablespoon salt
- Oil for frying
For the spice mix
- 1 teaspoon black salt
- 1 teaspoon chaat masala
- 1 teaspoon red chili powder
- ½ teaspoon raw mango powder
- 1 teaspoon roasted cumin seeds powder
For the chaat
- 2 tablespoons onion, finely chopped
- 1 tablespoon green chilies, finely chopped
- 2 tablespoons coriander leaves, chopped
- ½ lemon, juiced
- 1 tomato, chopped
- 1½ teaspoons prepared spice mix
Instructions
For the Chickpeas
- In a small vessel, bring the water to a boil over high heat.
- Once the water is boiling, add the dry black chickpeas and salt.
- Let it boil for 4-5 minutes on high heat.
- After that, switch off the heat and line a bowl with a kitchen napkin.
- Strain the chickpeas and transfer them to the lined kitchen towel.
- Cover them properly to retain moisture.
- Leave them aside for at least 8 hours in a dark place to retain warmth so that the skin can rupture slightly and the insides can become a little moist.
- After 8 hours, you will see that they look exactly as they did when you started.
- Take a few and place them on a flat surface.
- Use a flat, heavy object like a pestle or a rolling pin to smash one chana at a time.
- Once done, take a handful of smashed chana and place them in a strainer.
- Fry them in small batches until they turn crisp and golden.
- Once the bubbling recedes, remove the chana jor and place them on a paper towel to absorb any excess oil.
- The chana jor is now fried and ready.
For the spice mix
- In a blender jar, add black salt, chaat masala, dry mango powder, red chili powder, and roasted cumin seeds.
- Blend to make a fine powder.
How to make chaat
- Add the fried chana jor to a bowl.
- Add 1½ teaspoons of the spice mix we just prepared.
- Toss to ensure each chana is coated in the spice mix.
- Add some finely chopped onion, green chili, coriander, and a squeeze of lemon.
- Give it a good stir. Toss well.
- Just before serving, add some chopped tomatoes.
- Mix and serve in a paper cone, just like the classic way.
- Finish with a squeeze of lemon and a sprinkle of coriander (dhaniya).
- Our Chana Jor Garam is ready to serve.
Notes
- Blanching chanas (chickpeas) is an essential step that helps retain moisture. This process ensures that the skin can rupture slightly, allowing the insides to become a little moist. This softens the outer layer and helps achieve the desired texture when frying or baking.
- After blanching, it’s crucial to let the chanas rest overnight or for at least 8 hours. This resting period allows the moisture to be absorbed thoroughly. For best results, keep the blanched chanas in a dark place to retain warmth. You can use a microwave, cupboard, or drawer to keep them enclosed.
- If you prefer a healthier option or want to avoid frying, you can bake or air fry the chanas. For baking or air frying, lightly coat the chanas with a small amount of oil. This helps in achieving a crispy texture.
- Ensure that the chanas are of uniform size. This helps in even cooking, whether you are frying, baking, or air frying. Smaller chanas might cook faster and could burn if not monitored closely.
- After frying, baking, or air frying, let the chanas cool completely before storing them. This prevents them from becoming soggy due to trapped steam.
- Store the prepared Chana Jor Garam in an airtight container. This keeps them fresh and crispy for a longer period. You can also add a silica gel packet (food-safe) in the container to absorb any moisture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Street Food, Snacks
- Cuisine: Indian
