Chira Bhaja

Instructions

1. 1

   Fry the Poha (Chira)

   • Heat oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop in one poha flake; it should sizzle and puff up instantly.
   • Place a large metal sieve into the kadai. Add about 1/4 cup of poha to the sieve and lower it into the hot oil.
   • Fry for 5-10 seconds until the poha puffs up and becomes crisp. Be careful not to brown it.
   • Lift the sieve, shake well to drain excess oil, and transfer the fried poha to a large bowl lined with paper towels.
   • Repeat in batches until all the poha is fried.
2. 2

   Fry Peanuts and Curry Leaves

   • In the same sieve, add the raw peanuts and lower them into the hot oil. Fry for 2-3 minutes, stirring occasionally, until golden brown and crunchy.
   • Drain the peanuts and add them to the bowl with the poha.
   • Carefully add the curry leaves to the sieve and fry for 30 seconds until they turn dark green and crisp. They will splutter, so be cautious.
   • Add the fried curry leaves to the bowl.
3. 3

   Prepare the Tempering (Tadka)

   • Reduce the heat to low. Remove most of the oil from the kadai, leaving about 1 tablespoon.
   • Add the mustard seeds to the hot oil. Once they start to crackle, add the broken dried red chilies and sauté for 10-15 seconds.
   • Turn off the heat and immediately add the turmeric powder and red chili powder. Stir for 5 seconds to prevent burning.
4. 4

   Combine and Season

   • Pour the prepared tempering over the fried poha and peanut mixture in the bowl.
   • Add the salt and powdered sugar.
   • Gently toss everything together with a large spoon until the spices are evenly distributed. Do this while the mixture is still warm for better coating.
5. 5

   Cool and Store

   • Spread the Chira Bhaja on a large tray or plate and let it cool completely to room temperature. This step is crucial for maintaining crispness.
   • Once cooled, transfer the snack to an airtight container. It can be stored for up to 2 weeks.