Chura Bhuja

Instructions

1. 1

   Dry Roast the Poha

   • Place a heavy-bottomed kadai or pan over medium-low heat.
   • Add the thick poha and dry roast, stirring continuously for 5-7 minutes.
   • The poha is ready when it becomes light, crisp, and breaks easily with a snap. Be careful not to brown it.
   • Transfer the roasted poha to a large mixing bowl and set aside.
2. 2

   Fry Peanuts and Spices

   • In the same kadai, heat the mustard oil over medium heat until it is fragrant.
   • Add the raw peanuts and fry, stirring frequently, for 2-3 minutes until they are golden brown and crunchy.
   • If using, add the roasted chana dal and sauté for another 30 seconds.
   • Lower the heat, then add the turmeric powder and red chili powder. Stir for 10-15 seconds until aromatic.
3. 3

   Combine the Bhuja

   • Immediately add the roasted poha back into the kadai with the peanuts and spices.
   • Add the salt and mix everything thoroughly on low heat for about 1-2 minutes, ensuring the poha is evenly coated with the spices and oil.
   • Turn off the heat and let the mixture cool slightly for a couple of minutes.
4. 4

   Garnish and Serve

   • Just before serving, add the finely chopped onion, green chilies, and freshly squeezed lemon juice to the bhuja.
   • Garnish with chopped coriander leaves.
   • Toss everything together gently until well combined.
   • Serve immediately to enjoy the maximum crunch and fresh flavors.