It is hard to find an Indian who has never ever tasted "sing chana" and associated varieties.
When I was nearly Five years, elders from my family offered "baby peanuts" (The best known english version of Marathi 'kowale dane'), these are sweet and most of kids start liking peanuts because of them.
Then slowly I started loving the boiled version available at home and even at roadside (those yellow ones....).
This graduated in khara sing (khare dane in Marathi). Then during college I got introduced to different "chakhna" versions (bitings - these are processed ones and hence do lost purity in taste.)
On scientific side, peanuts are known as "Arachis hypogaea". (don't ask how to pronounce). India seems to be in top five producers.
During my stay at Pune, I used to travel home on weekends & I remember the familier sound ("seng bolo bhai seng khara seng".... and those yellow boiled penuts at lonavala or nearby stations).
Hey, anyone travelling beyond thane (in local train)? I recollect the similar seller/s who used to visit FC coach in between Thane-Kalva stations... Not sure if this is still continued.
Chana was never on my favourite list - though it has many benefits.
One should taste green harbhara, these are also sold in roasted version. Then comes variety of chana, normal, with chili flavour and then those "masala" for biting purpose.
Here is the biting from Chana (a FoodieCAT version)-
Try fresh-hot (both essential) chana, with green chili and slice of lemon.
Eat chana, while this in your mouth - take small bite of chilli and just move your tounge on lemon - amaaaaaazing!!! Try it and let me know how do you feel.
The scientific name of chana is "Cicer arietinum". (again no pronunciation)...And english version is 'Chickpeas'. India-Pakistan are the largest producers.
No wonder Sing-Chana is still sold for 2/3/5 rupees. But soon it is going to be minimum Five rupees throughout. In Mumbai we already see this.
Few more varieties that fall in the Sing-Chana category are:
Corns, Dried and roasted vatana (yellowish, green and red), tikhi dal, chana chor, churmura, soybean, etc.
Few may find it surprising that the authentic sing-chana bhel had little or no sev. I remember one such that had churmura (of two type), chana, sada sing, khara sing, tikhi dal, kanda, nimbu, masala as primary ingredients. This tastes different than those with a lot of chutney and sev - it takes away the fragrance and flavor of those mentioned above and then you do not notice the fresh and stale ones.
In the diet conscious era one should not and can not ignore this oil free, light yet tasty snack. Avoid "sev" and oily versions like tikhi dal, etc for good results.
The Sing-chana shops now are part of our tradition. I will share two such shops that are good vendors according to foodieCAT:- at Tilak Chawk - kalyan (west) & Opposite Parleshwar Mandir (Vile Parle east)
One should not forget to taste "Bharuch" sing. There are many shops in Mumbai who sell these and they do get fresh stock from Bharuch every week.
Sing-Chana on net
This video may appeal readers - it is about preparation of khara sing. Do not hunt for how much hygiene value it has. But you will notice the difference in chana and khara sing making. Good work by parananda!
By the way - interesting that I have come across a website of sing chana shop in Ahmadabad - interesting, isn't it? These are the revolutions that are needed by the sing chana vendors. I really thank and appreciate S M sing chana shop for understanding and implementing the net enabled business. No wonder, this tradition from Ahmadabad is over Fifty years now. I wish them great success for next Hundred years and more.
FoodieCAT is so happy to know that a sing chana shop has understood the need to be on web. I am not sure if there is any association of the Sing-chana vendors but S M should promote this idea among the co-vendors as well.
It is the time for me to enjoy fresh and hot "khara sing".... bye bye
When I was nearly Five years, elders from my family offered "baby peanuts" (The best known english version of Marathi 'kowale dane'), these are sweet and most of kids start liking peanuts because of them.
Then slowly I started loving the boiled version available at home and even at roadside (those yellow ones....).
This graduated in khara sing (khare dane in Marathi). Then during college I got introduced to different "chakhna" versions (bitings - these are processed ones and hence do lost purity in taste.)
On scientific side, peanuts are known as "Arachis hypogaea". (don't ask how to pronounce). India seems to be in top five producers.
During my stay at Pune, I used to travel home on weekends & I remember the familier sound ("seng bolo bhai seng khara seng".... and those yellow boiled penuts at lonavala or nearby stations).
Hey, anyone travelling beyond thane (in local train)? I recollect the similar seller/s who used to visit FC coach in between Thane-Kalva stations... Not sure if this is still continued.
Chana was never on my favourite list - though it has many benefits.
One should taste green harbhara, these are also sold in roasted version. Then comes variety of chana, normal, with chili flavour and then those "masala" for biting purpose.
Here is the biting from Chana (a FoodieCAT version)-
Try fresh-hot (both essential) chana, with green chili and slice of lemon.
Eat chana, while this in your mouth - take small bite of chilli and just move your tounge on lemon - amaaaaaazing!!! Try it and let me know how do you feel.
The scientific name of chana is "Cicer arietinum". (again no pronunciation)...And english version is 'Chickpeas'. India-Pakistan are the largest producers.
No wonder Sing-Chana is still sold for 2/3/5 rupees. But soon it is going to be minimum Five rupees throughout. In Mumbai we already see this.
Few more varieties that fall in the Sing-Chana category are:
Corns, Dried and roasted vatana (yellowish, green and red), tikhi dal, chana chor, churmura, soybean, etc.
Few may find it surprising that the authentic sing-chana bhel had little or no sev. I remember one such that had churmura (of two type), chana, sada sing, khara sing, tikhi dal, kanda, nimbu, masala as primary ingredients. This tastes different than those with a lot of chutney and sev - it takes away the fragrance and flavor of those mentioned above and then you do not notice the fresh and stale ones.
In the diet conscious era one should not and can not ignore this oil free, light yet tasty snack. Avoid "sev" and oily versions like tikhi dal, etc for good results.
The Sing-chana shops now are part of our tradition. I will share two such shops that are good vendors according to foodieCAT:- at Tilak Chawk - kalyan (west) & Opposite Parleshwar Mandir (Vile Parle east)
One should not forget to taste "Bharuch" sing. There are many shops in Mumbai who sell these and they do get fresh stock from Bharuch every week.
Sing-Chana on net
This video may appeal readers - it is about preparation of khara sing. Do not hunt for how much hygiene value it has. But you will notice the difference in chana and khara sing making. Good work by parananda!
By the way - interesting that I have come across a website of sing chana shop in Ahmadabad - interesting, isn't it? These are the revolutions that are needed by the sing chana vendors. I really thank and appreciate S M sing chana shop for understanding and implementing the net enabled business. No wonder, this tradition from Ahmadabad is over Fifty years now. I wish them great success for next Hundred years and more.
FoodieCAT is so happy to know that a sing chana shop has understood the need to be on web. I am not sure if there is any association of the Sing-chana vendors but S M should promote this idea among the co-vendors as well.
It is the time for me to enjoy fresh and hot "khara sing".... bye bye
Enjoy Food -
Miyaaon.