Chuda Bhaja with Ghuguni

Instructions

1. 1

   Roast the Poha

   • Place a large, heavy-bottomed pan or kadai over low-medium heat.
   • Add the thick poha and dry roast, stirring continuously for 5-6 minutes, until it becomes light and very crisp. To test for doneness, take a flake and crush it; it should break easily with a distinct snap.
   • Once crisp, transfer the roasted poha to a large mixing bowl and set aside.
2. 2

   Fry Peanuts and Prepare Tempering

   • In the same pan, heat the vegetable oil over medium heat.
   • Add the raw peanuts and fry for 2-3 minutes, stirring frequently, until they turn golden brown and crunchy. Be careful not to burn them.
   • Using a slotted spoon, remove the fried peanuts from the pan and add them to the bowl with the roasted poha.
   • In the remaining hot oil, add the mustard seeds. Allow them to splutter, which should take about 30 seconds.
   • Once the seeds pop, add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the curry leaves become crisp and fragrant.
   • Reduce the heat to low, add the asafoetida and turmeric powder, and stir for 10 seconds.
3. 3

   Combine and Season

   • Immediately turn off the heat and pour this hot tempering mixture over the roasted poha and peanuts in the bowl.
   • Sprinkle the salt and optional powdered sugar over the top.
   • Using a large spatula or spoon, gently toss everything together until the poha is evenly coated with the spices and oil. Be gentle to avoid crushing the crispy poha flakes.
4. 4

   Cool and Store

   • Spread the Chuda Bhaja on a large plate or tray and allow it to cool down completely to room temperature. This step is crucial for maintaining its crispness.
   • Once fully cooled, serve immediately as a tea-time snack or store it in an airtight container. It will stay fresh for up to two weeks.