Chire Bhaja

Crispy, fiber-rich Chire Bhaja – the perfect energy-giving snack for any time of day!

1. 1

   Fry the Poha

   • Heat the oil in a wide, heavy-bottomed pan or kadai over medium-high heat. To check if the oil is ready, drop a single poha flake; it should sizzle and puff up immediately.
   • Working in 2-3 small batches, add the thin poha to the hot oil. Do not overcrowd the pan.
   • Fry each batch for 45-60 seconds, stirring gently, until the flakes are light, puffy, and crisp.
   • Using a slotted spoon, quickly remove the fried poha and transfer it to a large bowl lined with paper towels to drain excess oil.
2. 2

   Prepare the Tempering

   • Reduce the heat to low-medium. In the same pan with the remaining oil, add the raw peanuts.
   • Sauté for 2-3 minutes, stirring frequently, until they turn golden brown and crunchy.
   • Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the broken dried red chilies and curry leaves. Sauté for another 30-45 seconds until the curry leaves become crisp and fragrant. Be careful not to burn them.
3. 3

   Combine and Season

   • Turn off the heat. Immediately add the turmeric powder to the hot oil and give it a quick stir for 5 seconds.
   • Add the fried poha back into the pan along with the fried peanuts and tempering.
   • Sprinkle the salt and powdered sugar evenly over the mixture.
   • Gently toss everything together until the poha is uniformly coated with the spices. Use a light hand to avoid crushing the delicate poha flakes.
4. 4

   Cool and Store

   • Spread the prepared Chire Bhaja on a large tray or plate in a single layer to cool down completely. This step is crucial for ensuring maximum crispness.
   • Once at room temperature, transfer the snack to a clean, dry, airtight container.
   • Store at room temperature. It will stay fresh and crispy for up to 2 weeks.