Calcutta Chanachur

From the tram-laced bylanes of North Kolkata to the adda corners of College Street, Calcutta Chanachur is not just eaten — it's argued over, shared, hoarded, and remembered.

This is the jhal that bites back. A heady mix of sev, chana, masala peanuts, and fried lentils, kissed by oil and chaos — stirred together like a Tagore verse meeting a football chant.

Every handful crackles with contradictions: sweet yet sharp, earthy yet electric. It's what your grandfather snacked on during newspaper mornings, and what your college self grabbed in a rolled-up thonga after class.

What makes this Calcutta/Kolkata Chanachur special?
Kolkata’s legendary chanachur — sharper, spicier, tangier than any mixture in India.

How does Patang's Chanachur taste?
Bold, zesty, with hints of chilli, hing, and mustard seeds.

What oils and ingredients does Patang use for Chanachur?
Gram flour, groundnut oil, flattened rice, roasted chickpeas, salt, red chilli powder, asafoetida (trace), spices, sugar (trace)

How should I enjoy Calcutta Chanachur best?
With evening adda, a glass of chai, or sprinkled over jhal muri.

A tangy, crunchy trail mix that’s been Kolkata’s snacking staple for decades. Enjoy India’s diversity in one box with Patang's Udaan Hindustan Ki Dabba.

✅ Vegetarian | 🌱 Vegan | ⚠️ Contains Gluten | 🥜 Contains Peanuts