Chura Bhaja

1. 1

   Fry the Poha (Flattened Rice)

   • Heat oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a single poha flake; it should sizzle and puff up instantly.
   • Working in small batches, place a handful of thick poha into a large metal sieve. Carefully lower the sieve into the hot oil.
   • Fry for just 10-15 seconds until the poha puffs up and turns crisp and white. Do not let it brown.
   • Immediately lift the sieve, shake it gently to drain all excess oil, and transfer the fried poha to a large bowl lined with paper towels. Repeat until all poha is fried.
2. 2

   Prepare the Tempering

   • In a separate small pan, heat 2 tablespoons of the remaining oil over medium heat.
   • Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the raw peanuts and fry, stirring frequently, for 2-3 minutes until they are golden brown and crunchy.
   • Add the broken dry red chilies and curry leaves. Sauté for another 30-40 seconds until the curry leaves become crisp and aromatic.
3. 3

   Combine Spices and Mix

   • Turn off the heat for the tempering pan. Immediately add the hing, turmeric powder, and red chili powder to the hot oil. Stir for a few seconds to cook the spices in the residual heat without burning them.
   • Pour this entire tempering mixture over the fried poha in the large bowl.
   • Sprinkle the salt and powdered sugar over the poha.
   • Using a large spoon or clean hands, gently toss everything together until the poha is evenly coated with the spices and tempering.
4. 4

   Cool and Store

   • Spread the prepared Chura Bhaja on a large tray or plate in a single layer to cool down completely. This step is crucial for ensuring it stays crispy.
   • Once at room temperature, transfer the Chura Bhaja to a clean, dry, airtight container. It can be stored for up to 2 weeks.

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