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Bhunja combination of Chana(Gram), Mungfali(Groundnut) and Chuda(Flattened rice)

Bhunja (Noun) means roasted cereals, which is very popular in the eastern part of India. These cereals are dry-roasted over hot sand. A variety of cereals are used for roasting, like rice, Bengal gram, groundnut, Bajra, corn, etc.

Rice is an amazing item that produces different types of "Bhunja" with different processes. For example, with a salt treatment, if rice is roasted, it gives "Mudhi-मुढ़ी" which is very much liked in Bengal and eastern Bihar and Jharkhand. It is also used in "Bhelpuri," which is a popular snack in Maharashtra. There are two more very popular snacks in Bengal and Bihar/Jharkhand containing "Mudhi-मुढ़ी" - 1. 'Mudhi-Gughni' and 2. 'Jhal-Mudhi'.

'Mudhi-Gughni' - Ghughni is in fact "Chhola" made with Bengal Gram (चना, बूँट). The combination of 'Mudhi' and 'Ghugni' is awesome in taste. People like to take it as breakfast or evening snacks. In some popular shops, they serve it in a green Sal-leaves plate with added items like 'Aloo-pakodas',' Pyaji', and a mixture called 'dalmoth'.

'Jhal-Mudhi' - If you have ever traveled in a Non A/C bogie of a train in Bengal, Bihar, Jharkhand, and adjoining areas, you must have seen hawkers selling it in trains. It is like 'Bhelpuri' and also known as "Barah-maja" (Twelve enjoying tastes). The hawkers hang an open box of 'Mudhi' around their belly with the help of a belt around the neck. On the outer sides of the box, there are twelve smaller containers (Dabba-डब्बा) with different items. 'Jhal' means pungent taste of green or red chilies. So 'Jhal Mudhi' essentially contains red chili powder and pieces of green chilies in 'Mudhi'. Small pieces of red onions, boiled potatoes, and ginger are added to it. Next comes the mustard sauce (Sarson ki chatni) and a bit of green coriander sauce (Dhaniya ki chatni). A few sprouted 'Mung beans' are also added. In a tumbler, it is mixed speedily with the help of a spoon. The hawker will give this 'Jhal-Mudhi' in a small paper container called 'Thonga' and top it with a slice of fresh coconut.

Let us know about the other dry-roasting (Bhunja) of rice. If rice is roasted with its husk on, another type of 'Bhunja' is produced, which is called 'Lawa' or 'Dhaan ka Lawa'. 'Dhaan' is the rice with husk. Though it is not so popular but it is traditionally used in some worship in the Hindu religion. It is an essential item in "Nag-Panchami" and "Lakshmi-Puja" festivals. Some people like to eat the 'Lawa-Bhunja' by soaking it in hot milk made sweet by adding sugar. It is also believed that 'Milk-Lawa' is a favorite of the 'Nag' Snake.

If rice is dry-roasted without salt treatment, the 'Bhunja' we get is called 'Chawal Bhunja'. It does not grow in size as much as 'Mudhi' does, and is also not so puffy.

Another very popular 'Rice-Bhunja' is "Chuda-Bhunja". "Chuda" is also known as flattened rice and known as "Poha" in some parts of India. "Chuda" is itself a popular item in Mithila and Angika regions of Bihar, but its interesting story will be discussed at some other time. Poha or the flattened rice, when roasted, gives "Chuda-Bhunja," which is also very tasty.

Other cereals roasted are Bengal gram (Desi Chana), groundnut, Bajra, and corn. Roasted corn bursts into the popularly known "popcorn" worldwide and is eaten separately. In Hindi, it is known as "Makai-Bhunja". If the corn does not burst on roasting, it is called "Makai-Bajdi," which is also popular in western Bihar and Eastern UP. It is ground to get "Makai-Sattu". Another type of corn roasting is called "Makai-chuda" (Corn flakes), which is flattened corn.

'Bhunja' of Desi Chana (Gram) is also very popular in western Bihar and Eastern UP. It is eaten with its skin on. "Chana-Sattu" (Gram flour), a popular food of Bihar, is prepared by grinding skinless "Chana-Bhunja".

Groundnut is roasted in their shells. Then it is separated from the shells. Roasting enhances its taste.

Roasted 'Bajra' is not so popular, but it is used in "Lakshmi-Puja" along with "Dhaan-Lawa".

With so many 'Bhunjas', there are different combinations which is liked by different people in different regions. In these combinations, the "Mudhi" is liked mostly in the Bengal region, which is gradually replaced by 'Chana' as we proceed westward. Different Bhunja combinations are either liked without adding anything or by adding onion, green chili pieces, or roasted cumin powder. As people are growing more health-conscious popularity of Bhunja is increasing. Near the offices and the Court/Kutchery, you will find Bhunja stalls. Workers who are unable to bring lunch happily take Bhunja.

These Bhunja stalls have brisk sales on Saturdays, as it is believed that eating Bhunja on Saturdays keeps away enemies and the ill effects of the Saturn Planet astrologically.
If a dry Bhunja combination is chosen, the Bhunjawala gives masala-salt, green chili, a piece of onion, and a thin slice of ginger in a separate paper wrap.
Some Popular (without oil) combinations of Bhunja
1. Simple Mudhi with green gram (Hara Chana/Gada)
2. Simple Mudhi with "Mung" sprouts
3. Groundnut (मूंगफली), Chana (चना) and Chuda (चूड़ा)Bhunja. (As in the picture at the top)
About Bhunjawala
The Bhunja-seller is called Bhunjawala, but traditionally, the person who roasts cereals is called "Bhadbhunja" (भड़भूँजा), and the earthen pot in which it is roasted is called "Bhad" (भाड़). I remember a Hindi saying (कहावत) - Akela chana bhad nahin fod sakta par Bhadbhunje ki aankh to fod sakta hai (अकेला चना भाड़ नहीं फोड़ सकता पर भड़भूँजे की आँख तो फोड़ सकता है). Means a single gram can not break the roasting pot, but it can definitely puncture the eye of the roaster.

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