Chura Bhaja
A classic crispy snack from Odisha made with fried flattened rice, peanuts, and fragrant curry leaves. This simple, savory mixture is incredibly addictive and comes together in minutes, perfect for tea time.
For 4 servings
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (jada poha) for frying. Thin poha will absorb too much oil and burn quickly.
- 2Fry the poha in small batches to ensure they cook evenly and become perfectly crisp.
- 3Ensure the oil is hot enough before frying; otherwise, the poha will become oily instead of crispy.
- 4Add the powdered spices after turning off the heat to prevent them from burning and turning bitter.
- 5Allow the Chura Bhaja to cool completely before storing it in an airtight container to maintain its crunchiness for weeks.
- 6Gently toss the mixture to avoid breaking the delicate, crispy poha flakes.
Adapt it for your goals.
Add-ins
Add 1/4 cup of fried cashews, almonds, or thin slices of dried coconut (kopra) along with the peanuts for extra crunch and flavor.
Spicier VersionSpicier Version
Increase the red chili powder to 1 teaspoon and add 2-3 slit green chilies to the tempering for a fiery kick.
Sweet & TangySweet & Tangy
Add 1/2 teaspoon of amchur (dry mango powder) and increase the powdered sugar to 2 teaspoons for a balanced sweet and tangy flavor profile.
Why this is on our healthy list.
Source of Instant Energy
Flattened rice (Poha) is rich in healthy carbohydrates, providing a quick and easily digestible source of energy, making this a great snack to combat fatigue.
Rich in Iron
Poha is known to be a good source of iron, which is essential for maintaining hemoglobin levels and preventing anemia. The traditional preparation helps retain its nutritional value.
Contains Healthy Fats
Peanuts are a great source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and help in managing cholesterol levels.
Frequently asked questions
A typical serving of Chura Bhaja (about 1 cup or 75g) contains approximately 280-320 calories, primarily from the deep-fried poha, oil, and peanuts.
