Chira Bhaja
Light, crisp flattened rice tossed with peanuts, coconut and warm Bengali-style spices makes a quick tea-time snack with plenty of crunch. It comes together fast and stays nicely crisp once cooled.
For 4 servings
- prep
Sort and ready the chira.
Pick through the poha to remove any husk or hard bits. Keep it dry and set all the remaining ingredients near the stove because the cooking moves quickly.
- fry · ~4 min
Crisp the peanuts and coconut.
1.Heat the oil in a wide kadai over medium heat.2.Add the peanuts and fry until crisp and lightly golden, about 2 to 3 minutes.3.Add the sliced coconut and fry until pale golden at the edges, about 1 minute.4.Lift both out with a slotted spoon and keep aside.TIPKeep the heat medium so the peanuts cook through and the coconut does not burn. - temper · ~1 min
Make the spiced tempering.
1.In the same oil, add mustard seeds and let them crackle.2.Add curry leaves and green chili carefully.3.Sprinkle in the turmeric powder and red chili powder.4.Stir quickly for a few seconds so the spices bloom without darkening.TIPDo not let the powdered spices sit in very hot oil for long or they will taste bitter. - fry · ~4 min
Toss in the chira and crisp it.
1.Add the poha to the kadai in batches if needed.2.Stir gently and continuously so the flakes are coated well with the spiced oil.3.Fry for 3 to 4 minutes until the poha feels light and crisp.4.Return the fried peanuts and coconut to the kadai and mix well.TIPUse a light hand while stirring so the poha stays whole and does not turn powdery. - mix · ~1 min
Season the chira bhaja.
Add salt, sugar and black salt. Toss well for 30 seconds so the seasoning spreads evenly through the warm mixture.
- rest · ~15 min
Cool the mixture completely.
Spread the chira bhaja on a large plate or tray and let it cool fully. It turns crisper as it cools.
- serve
Serve or store the chira bhaja.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide kadai so the thin poha can be tossed in a shallow layer and crisp evenly without crushing.
- 2Fry the poha on medium to medium-low heat; high heat browns the spices fast while leaving some flakes chewy.
- 3Add the poha in batches if your pan is small, otherwise the seasoning will clump and the flakes can break.
- 4Season while the mixture is still warm so the salt, sugar, and black salt cling to the poha instead of falling to the bottom.
- 5Spread it on a tray right after cooking; trapped steam in the kadai will soften the chira bhaja.
- 6Store only after completely cooled in an airtight tin or jar to keep the peanuts and poha crisp.
Adapt it for your goals.
Low-oil
Dry-roast the poha separately and use less oil just for the tempering, peanuts, and coconut if you want a lighter everyday snack.
extra spicyExtra-spicy
Add one more slit green chili or a little extra red chili powder for a sharper heat that pairs well with evening tea.
no peanutNo-peanut
Skip the peanuts for an allergy-friendly version; add a bit more coconut for crunch and richness.
sweet spicySweet-spicy
Increase the sugar slightly for a more pronounced sweet-salty contrast, a style many enjoy in snack mixes.
Why this is on our healthy list.
Energy-Boosting Snack
Flattened rice provides quick carbohydrates, making this a handy light snack for tea time or a small hunger break.
Good Fats and Crunch
Peanuts and fresh coconut contribute satisfying texture along with naturally occurring fats that make the snack more filling.
Spice-Driven Flavor
Mustard seeds, curry leaves, green chili, and turmeric add strong flavor so the snack tastes lively without heavy sauces.
Frequently asked questions
Usually the heat was too low, the poha was crowded in the pan, or it was stored before fully cooling. Fry gently but long enough, then cool it completely on a tray.
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