The scientific aspects and personal feelings of Chanachur.

Assalamu Alaikum, how are you all. I hope everyone is well by the grace of Allah. Today I am sharing with you one of our favorite dishes, Chanachur. Everyone from young to old has eaten Chanachur at some point, and once you start eating it, it becomes very difficult to stop. Not only because of the taste, but there are also some scientific aspects behind it that you need to know. Chanachur is basically made with fried lentils, chickpeas, peas, muri, chips and various types of spices. Lentils and chickpeas contain vegetable protein, which is beneficial for the body. We get carbohydrates from muri or chira, which provides quick energy. So a handful of Chanachur often helps to satisfy hunger.

However, one thing needs to be remembered Chanachur is usually fried in a lot of oil. As a result, it has a high fat content. Research says that excess oil and salt can cause high blood pressure, weight gain and digestive problems in the long run. On the other hand, the spicy part of the spice, such as red chili, can increase acid in the stomach and cause discomfort. Chanachur made in the market often uses artificial colors or preservatives, which can be harmful to the body.

Mixing it with muri, green chili, onion and a little lemon juice enhances the taste. However, I have seen from experience that eating too much together causes heaviness or gas problems in the stomach. Too much salt also irritates the throat. So now I make it at home with less oil and spices, it has flavor and also reduces the fear of harming the body.

All in all, Chanachur is a popular and delicious food. However, it is better to eat it keeping its scientific aspects in mind. If the quantity is controlled, it not only satisfies the hunger but also increases the pleasure of chatting.