Chanachur and Bombay mix
A handful of chanachur with a cup of tea is the classic afternoon break across Bangladesh and West Bengal. This crunchy mix of gram-flour noodles, fried lentils, peanuts and spices is… 41 Products
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Chanachur and Bombay mix
A handful of chanachur with a cup of tea is the classic afternoon break across Bangladesh and West Bengal. This crunchy mix of gram-flour noodles, fried lentils, peanuts and spices is usually sold as Bombay mix in India and the UK, and simply as mixture in Gujarat.
We have plenty to choose from. Ruchi Hot Chanachur is a tea-time regular in many Bengali homes, and it's joined by Danish Hot Jhal Chanachur, Danish Bombay Chanachur in a jar, Pran BBQ Bombay Mix, Ifad Bombay Mix, Gujarat mixtures, Golden Mixture, A2B Madras Mixture, panchratan and sweet-and-sour khatta mitha. "Jhal" means spicy, so if you prefer things milder, start with Bombay mixture or khatta mitha.
Chanachur is also half the recipe for muri makha, the Bengali Iftar favourite made with puffed rice. For more crunch, browse bhujia and sev or the full snacks and biscuits range.
Muri makha and other ideas
Muri makha for four: in a large bowl, toss 4 cups of muri with 1 cup of chanachur, 1 finely chopped red onion, 1 deseeded tomato, 2 green chillies, a handful of coriander, 1 tbsp mustard oil, the juice of half a lime and a pinch of salt. Eat it straight away, while everything's still crisp.
- As a topping: a handful of mixture adds crunch to chaat, bhel or a yoghurt dip.
- Keep it crunchy: seal opened bags tightly or tip them into a screw-top jar, as humidity softens the mix quickly.
- Blend the heat: mix hot chanachur half and half with mild Bombay mixture when guests have different tastes.
No Bengali grocery shop is complete without a few packets.
Frequently asked questions
What is chanachur?
Chanachur is a spicy snack mix from Bangladesh and eastern India, usually made of gram-flour sev, fried lentils, peas, peanuts and spices. It's eaten on its own with tea or tossed with puffed rice as muri makha.
Is chanachur the same as Bombay mix?
Very close. Bombay mix is the name used in the UK and India for similar blends. Bengali chanachur tends to be a little hotter and more heavily spiced, but the exact mix varies from brand to brand.
Which chanachur is the spiciest?
Anything labelled hot or jhal, such as Ruchi Hot Chanachur or Danish Hot Jhal Chanachur, packs real heat. For something gentler, try Bombay mixture, Golden Mixture or the sweet-and-sour khatta mitha.
How do I keep chanachur crunchy after opening?
Clip the bag shut tightly or tip the contents into an airtight jar. If it does go soft, toss it in a dry frying pan for a minute or two and it crisps right back up.