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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 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 which 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 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' at thier belly with the help of a belt from 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, ginger is added in it. Next comes the mustard sauce (Sarson ki chatni) and a bit green coriander sauce (Dhaniya ki chatni). Few sprouted 'Mung beans' are also added. In a tumbler it is mixed speedily along 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 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 worships in 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 favorite of '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 'Mudhi' do and 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 some other times. 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 popularly known "Pop-corn" world wide and 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".

Ground nut is roasted in its nut-shell. 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 Bengal region which is gradually replaced by 'Chana' as we proceed west ward. 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 offices and Court/Kutchery you will find Bhunja-stalls. Workers who are unable to bring lunch, happily take Bhunja.

These Bhunja stalls have a brisk selling on Saturdays as it is believed that eating Bhunja on Saturdays keeps away enemy and ill effects of Saturn Planet astrologically.
If 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 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 definitely it can puncture an eye of the roaster.

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