Chuda Bhaja
A classic Odia tea-time snack made from roasted flattened rice, crunchy peanuts, and fragrant curry leaves. This savory and crispy mixture is incredibly simple to make and perfect for munching.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Roast the Poha
- b.Place a large, heavy-bottomed pan or kadai over low-medium heat.
- c.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.
- d.Once crisp, transfer the roasted poha to a large mixing bowl and set aside.
- 2
Step 2
- a.Fry Peanuts and Prepare Tempering
- b.In the same pan, heat the vegetable oil over medium heat.
- c.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.
- d.Using a slotted spoon, remove the fried peanuts from the pan and add them to the bowl with the roasted poha.
- e.In the remaining hot oil, add the mustard seeds. Allow them to splutter, which should take about 30 seconds.
- f.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.
- g.Reduce the heat to low, add the asafoetida and turmeric powder, and stir for 10 seconds.
- 3
Step 3
- a.Combine and Season
- b.Immediately turn off the heat and pour this hot tempering mixture over the roasted poha and peanuts in the bowl.
- c.Sprinkle the salt and optional powdered sugar over the top.
- d.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
Step 4
- a.Cool and Store
- b.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.
- c.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha for this recipe. Thin poha will burn quickly and turn to powder when mixed.
- 2Roast the poha on a consistent low to medium flame to ensure it becomes crisp without browning.
- 3Ensure the Chuda Bhaja is completely cool before storing it in an airtight container to maintain its crispness.
- 4For extra flavor, you can add thinly sliced dry coconut (copra) and fry it along with the peanuts.
- 5Make sure your curry leaves are dry before adding them to the hot oil to prevent splattering.
Adapt it for your goals.
Sweet and Savory
Add 1/4 cup of raisins and 1/4 cup of fried cashews along with the peanuts for a classic sweet and savory mixture.
Spicy MasalaSpicy Masala
Add 1/2 tsp of chaat masala and 1/4 tsp of red chili powder along with the salt for a tangy and spicy kick.
With CoconutWith Coconut
Fry 1/4 cup of thinly sliced dried coconut (copra) until golden brown and add it to the mixture for a nutty flavor and extra crunch.
Why this is on our healthy list.
Good Source of Energy
The primary ingredient, poha (flattened rice), is rich in healthy carbohydrates, providing a quick and sustained source of energy, making it an excellent snack to beat midday slumps.
Rich in Plant-Based Protein
The addition of peanuts significantly boosts the protein content of this snack. Protein is essential for muscle repair, satiety, and overall body function.
Aids Digestion
Poha is known to be light on the stomach and easy to digest. The inclusion of spices like asafoetida (hing) is traditionally used to help prevent indigestion and bloating.
Frequently asked questions
A typical serving of Chuda Bhaja (about 1 cup or 85g) contains approximately 300-350 calories, primarily from the flattened rice, peanuts, and oil.