Chura Bhurji

Instructions

1. 1

   Prepare the Poha: Place the thick poha in a large sieve. Rinse it under cold running water for about 20-30 seconds, moving it around with your fingers until it softens. Do not over-soak. Drain all the water completely and let it sit in the sieve for 5-10 minutes. The poha will absorb the residual moisture and become fluffy. Add turmeric powder, salt, and optional sugar to the damp poha and toss gently with a fork to combine. Set aside.

2. 2

   Temper the Spices: Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them crackle. Then, add the cumin seeds and allow them to splutter for about 30 seconds.

3. 3

   Sauté Aromatics and Vegetables: Add the finely chopped onion, slit green chilies, and grated ginger to the pan. Sauté for 3-4 minutes until the onions become soft and translucent. Add the green peas, mix well, and cook for another 2-3 minutes until they are tender. If using frozen peas, they will cook faster.

4. 4

   Combine and Steam: Add the seasoned poha to the pan. Gently mix everything together with a light hand, ensuring the poha grains don't break or mash. Break up any lumps with your spatula.

5. 5

   Steam for Fluffiness: Sprinkle 2-3 tablespoons of water evenly over the poha mixture. Immediately cover the pan with a lid and reduce the heat to low. Let it steam for 3-4 minutes. This step is crucial for making the poha soft and fluffy.

6. 6

   Garnish and Serve: Turn off the heat. Remove the lid, add the freshly squeezed lemon juice and chopped coriander leaves. Fluff the Chura Bhurji gently with a fork. Serve immediately, hot.