Chana, Dhaani, Puffed Grains & Other Forgotten Summer Snacks
My heart remembers every detail of summer vacations — but especially the first evening. That’s when Baba, my grandfather, would return home with a big, hand-stitched jute thaila filled with snacks. Inside were little cloth pouches and brown paper bags of Saada Chana, Hing Chana, Jau ki Dhaani (puffed barley), Parmal (puffed corn, different than popcorn), Murmure (puffed rice), Jowar ke Phulle (popped sorghum), and a spicy mix of namkeen and sattu powder (roasted gram flour blend used to make a summer drink).
These puffed grains and lentil preparations were our stock of munchies for the next two months. For those now discovering quinoa trail mixes and multi-grain granola in supermarket aisles — these desi puffed grains have always been here. I grew up eating them. Baba probably ate them all his life — until they were slowly pushed off our shelves, replaced by shinier, fancier, more packaged, more processed things.
The Lost Craft Behind Everyday Snacks
Puffed grains are whole grains that have been heated until they expand, becoming light, airy, and crunchy, much like popcorn.This process typically involves no oils or additives, just dry roasting at high temperatures until the grain puffs. It can be done with any grain, millet or cereal: wheat, sorghum, corn, barley, pearl millet, ragi and more.
But puffing grains isn’t as simple as it sounds. It requires expert hands. Traditionally, this process was carried out by skilled artisans from the Bharbhunja community, an occupational caste known for its expertise in roasting grains.
They used a traditional ‘Bhaad’, an underground oven handcrafted with mud. Grains were roasted in hot sand over fire, stirred with care and precision to puff without burning. This ancient method gave puffed grains their characteristic smoky aroma and toasty flavour. Today, this craft has nearly disappeared. Many from the Bharbhunja community have had to abandon their traditional work and shift to odd jobs like construction or vending.
Munchies & Memories
Half of our summer vacation was spent in Nani’s village, where these humble munchies took on a new avatar every single day. Freshly bought chana (roasted black gram) was carefully peeled by hand to remove its outer brown cover. It was then marinated with a generous squeeze of lemon, red chilli powder, kala namak, and roasted cumin, spread out on a large thaali, and left to sun-dry. By 4 pm, it would be ready — served with chopped onions, tomatoes, and fresh coriander plucked straight from the backyard.
Similar rituals surrounded other grains too. We’d spend long afternoons learning traditional games like Changa Po and Chaupad, while my mother and her sisters sat nearby, cleaning jau ki dhaani (barley) for us. Mornings brought their own flavours, sometimes with tall glasses of sattu mixed with lemon, salt and jeera, and other times with jau ki raabdi (a fermented barley drink) blended with hand-churned chaach (buttermilk), or the sweet & cooling bael ka sherbat made from ripe Bael fruit.
What’s Changed, What Hasn’t
For families living in the old city of Jaipur, a visit to Choti Chaupar every few months is almost a ritual to restock on these beloved snacks. The traditional shops here have adapted with the times, giving their offerings modern names and new flavours. You’ll find a Multigrain Mix — essentially a blend of puffed bajra, makka, and masalas. There’s Muri Masala, a spicy mix of puffed rice and peanuts; Bhel Mixture, Peri Peri Wheat, and even options for the health-conscious, like Quinoa Mix and Diet Mixture.
Yet, amidst this evolving list, some classics continue to hold their place: Hing Chana, Jau ki Dhaani, and Chana Zor Garam…
The only unfortunate shift is in the packaging. What once came wrapped in brown paper or cloth bags and even big dabbas carried from home, now comes sealed in plastic packets. Some versions are loaded with tastemakers, artificial flavours, and added oils, taking away from the original nutritional benefits.
But here’s the good news: these snacks haven’t disappeared, just forgotten. In fact, they’re still easily found in local markets across the country — in Bengal’s Muri and Khoi, Maharashtra’s Chiwda, Rajasthan’s Bajra Puffs and Dhaani.
All it takes is a walk through your local bazaar or a stop at the old kirana shop around the corner. Not only will you find fresher, tastier versions of these snacks, but you’ll also be supporting families who’ve been keeping these traditions alive for generations. Instead of picking up a branded pack off a supermarket shelf, try buying from your neighbourhood vendor.Slide 6: In the old city, you’ll still find age-old shops where you’d be welcome with generous samples and stories from the years gone by.
