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A classic Bengali snack made from crispy fried flattened rice, crunchy peanuts, and fragrant curry leaves. This savory, sweet, and addictive treat is the perfect accompaniment to a cup of tea and comes together in minutes.
Fry the Poha (Chira)
Fry Peanuts and Curry Leaves
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A classic Bengali snack made from crispy fried flattened rice, crunchy peanuts, and fragrant curry leaves. This savory, sweet, and addictive treat is the perfect accompaniment to a cup of tea and comes together in minutes.
This bengali recipe takes 20 minutes to prepare and yields 4 servings. At 316.52 calories per serving with 6.73g of protein, it's a beginner-friendly recipe perfect for snack.
Prepare the Tempering (Tadka)
Combine and Season
Cool and Store
Add fried cashews, almonds, and roasted chana dal (dalia) along with the peanuts for extra crunch and nutrition.
Toss in 1/4 cup of golden raisins and a pinch of amchur (dry mango powder) at the end for a delightful sweet and tangy flavor.
For a lower-fat option, toss the poha, peanuts, and 2 tablespoons of oil together. Spread on a baking sheet and bake at 180°C (350°F) for 10-15 minutes, or until crisp. Prepare the tempering separately and mix it in.
Poha is rich in healthy carbohydrates, providing a quick and easily digestible source of energy, making this snack a great pick-me-up.
Flattened rice (poha) is known to be a good source of iron, which is essential for maintaining hemoglobin levels and preventing anemia.
The addition of peanuts provides a good amount of plant-based protein, which is important for muscle repair and overall body function.
Chira Bhaja is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation. However, poha itself is a good source of iron and carbohydrates. The peanuts add protein and healthy fats. A baked version can be a healthier alternative.
One serving of approximately 1 cup (75g) contains around 350-400 calories, primarily from the carbohydrates in poha and the fat from the frying oil and peanuts.
It is not recommended. Thick poha is better suited for dishes where it is soaked, like Kanda Poha. When deep-fried, it tends to become very hard and not pleasantly crispy like thin poha.
Ensure your oil is sufficiently hot before frying. Frying in a sieve and shaking it well to drain the oil is very effective. Also, placing the fried ingredients on a paper towel-lined bowl helps absorb any excess oil.
When cooled completely and stored in a truly airtight container, Chira Bhaja can stay fresh and crispy for up to two weeks at room temperature.