What if I don't have mustard oil?

You can substitute with any neutral oil like sunflower or vegetable oil, but the authentic smoky, pungent flavor of mustard oil will be missing.

Why did my poha turn soft instead of crispy?

Most likely the heat was too low or you added wet ingredients. Use medium-low heat, keep the poha dry, and stir constantly.

How do I store leftover chura bhaja?

Cool completely, then store in an airtight container at room temperature for up to 2 days. Re-crisp in a pan over low heat if needed.

Can I skip the sugar?

Yes, sugar is optional. It adds a subtle sweetness that balances the spicy and savory notes, but you can omit it entirely.

Is thin poha usable in this recipe?

It's not recommended. Thin poha fries too quickly and burns before turning crispy. Stick to the thick variety (chura) for best results.

Home / Recipes / bengali / Chura Bhaja

bengaliEasyveganvegetariangluten freedairy free

Chura Bhaja

RATING

4.3/5(28)

TASTE SCORE

8/10

Crispy, golden fried flattened rice tossed with crunchy peanuts, fresh coconut slivers, and a gentle kick of green chili. This Bengali snack comes together in minutes and delivers an irresistible mix of textures — nutty, toasty, and lightly spiced — perfect with a steaming cup of chai on a rainy afternoon.

PREP

COOK

10m

SERVES

1 KATORI

284 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cuppoha · thick variety, unwashed3 tbsppeanuts · raw, skinless3 tbspcoconut · fresh, cut into thin slivers2 tbspmustard oil2 pcsgreen chili · slit lengthwise1 pinchsalt1 pinchsugar · optional, balances flavor

NUTRITION · PER SERVING

284

CALORIES · 1 KATORI

Protein5g · 7%

Carbs37g · 52%

Fat13g · 41%

Fiber2g

Sugar1g

Saturated fat3g

Cholesterol0mg

Sodium42mg

Potassium134mg

Phosphorus69mg

How we calculate →

METHOD · 5 STEPS

prep
Prepare the ingredients.
1.Measure out 2 cups thick poha. Do not wash or soak — it must stay dry and crisp.
2.Sliver the fresh coconut into thin strips and slit the green chilies lengthwise.
3.Keep all ingredients ready by the stove — this dish moves fast.
TIPUse the thick variety of poha (chura). Thin poha will burn before it turns crispy.
fry · ~3 min
Fry the peanuts.
Heat mustard oil in a kadai over medium heat until it reaches its smoking point and the raw aroma fades. Lower the heat, add the raw peanuts, and stir continuously for 2-3 minutes until they turn golden brown and smell nutty. Scoop them out with a slotted spoon and set aside.
TIPMustard oil needs to smoke slightly to lose its pungency. If you don't see wisps of smoke, wait another minute.
fry · ~7 min
Fry the poha in batches.
1.In the same hot oil, add the slit green chilies and let them sizzle for 20 seconds.
2.Add the dry poha and stir-fry on medium-low heat, tossing continuously to prevent sticking.
3.Keep frying for 5-7 minutes until the poha turns light golden, puffs slightly, and feels crisp when pressed.
4.Sprinkle a pinch of salt and a pinch of sugar while tossing.
TIPPatience is key. Keep the heat medium-low and stir constantly — high heat scorches the poha without making it crispy.
mix · ~1 min
Combine and finish.
1.Add the fried peanuts back into the kadai with the crispy poha.
2.Toss everything together for another 30 seconds over low heat so the flavors meld.
3.Turn off the heat and fold in the fresh coconut slivers.
TIPAdd the coconut after turning off the heat. The residual warmth is enough to release its aroma without wilting it.
serve
Serve immediately.
Transfer the chura bhaja to a serving bowl. It stays crisp for about an hour in open air. Serve with hot masala chai and a wedge of lemon on the side if you like a tangy twist.
TIPDon't cover or store while warm — trapped steam will turn it soft. Cool completely before storing in an airtight jar.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick poha (chura) only; thin poha burns before crisping up.
2
Mustard oil must reach its smoking point to tame pungency and develop flavor.
3
Fry poha in small batches over medium-low heat for even, crisp results.
4
Stir constantly during frying to prevent sticking and scorching.
5
Add fresh coconut slivers only after switching off the heat to keep them vibrant.
6
Cool completely before storing in an airtight jar to retain crunch.
7
Serve within an hour for maximum crispness; avoid covering while warm.

RECIPE VARIATIONS

Adapt it for your goals.

oil free / low oil

Oil-free / low-oil

Dry-roast the poha and peanuts in a non-stick pan over low heat, using just a teaspoon of oil for the chilies. Ideal for those reducing fat without giving up crunch.

protein boost