Chura Bhujia
A crunchy, savory, and addictive Indian snack made from fried flattened rice, peanuts, and a blend of simple spices. This classic homemade namkeen is perfect for tea time or as a light munchy snack anytime.
For 6 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Fry the Poha
- b.Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a single poha flake into it; it should sizzle and puff up instantly.
- c.Place about 1/2 cup of poha in a large metal sieve. Carefully lower the sieve into the hot oil, ensuring it doesn't overflow.
- d.Fry for 5-7 seconds until the poha flakes puff up and become crisp and white. Avoid browning them.
- e.Immediately lift the sieve, shake it gently to drain excess oil, and transfer the fried poha to a large mixing bowl lined with paper towels. Repeat this process in batches for all the poha.
- 2
Step 2
- a.Fry Nuts and Curry Leaves
- b.Reduce the heat to medium. Place the raw peanuts in the same sieve and lower it into the hot oil. Fry for 1-2 minutes until they are golden and crunchy.
- c.Drain the peanuts well and add them to the bowl with the fried poha.
- d.Next, fry the split cashews in the sieve for about 30-40 seconds until they turn a light golden brown. Be watchful as they cook quickly. Drain and add to the bowl.
- e.Finally, carefully place the curry leaves in the sieve and fry for 20-30 seconds until they become crisp and dark green. Add them to the mixture.
- 3
Step 3
- a.Season the Mixture
- b.While the fried mixture is still warm (but not hot), sprinkle the salt, turmeric powder, red chili powder, amchur powder, and powdered sugar over it.
- c.Using a large spoon or by gently tossing the bowl, mix everything thoroughly until the poha and nuts are evenly coated with the spices.
- d.Once mixed, carefully remove the oil-absorbing paper towels from the bottom of the bowl.
- 4
Step 4
- a.Cool and Store
- b.Spread the Chura Bhujia on a large tray or plate and allow it to cool completely to room temperature. This step is crucial for ensuring it stays crispy.
- c.Once completely cool, transfer the snack to a clean, dry, airtight container. It can be stored for up to 3 weeks at room temperature.
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. The thin variety will absorb too much oil and burn quickly.
- 2Fry the poha in small batches to ensure each flake puffs up perfectly and cooks evenly without overcrowding the pan.
- 3Ensure the oil is at the right temperature before frying. If it's not hot enough, the poha will become greasy instead of crispy.
- 4Let the bhujia cool completely before storing it in an airtight container to maintain its crunchiness for weeks.
- 5You can adjust the amount of chili powder and sugar to suit your preference for a spicier or sweeter taste.
- 6For a richer version, add fried thin slices of dry coconut (copra) or roasted chana dal along with the nuts.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, you can roast the poha. Toss the poha with 1-2 tablespoons of oil and roast in a pan on low heat until crisp. Alternatively, bake or air-fry the poha at 180°C (350°F) for 5-7 minutes until golden and crisp.
Nut Free VersionNut-Free Version
For a nut-free alternative, replace peanuts and cashews with roasted chana dal (dalia), pumpkin seeds, or sunflower seeds.
Sweet and SavorySweet and Savory
Add 1/4 cup of golden raisins or chopped dried dates to the mixture after frying for a delightful sweet and savory flavor combination.
Extra FlavorExtra Flavor
Add 1/4 teaspoon of asafoetida (hing) to the hot oil before frying the curry leaves for an enhanced aroma and flavor.
Why this is on our healthy list.
Quick Energy Source
Poha is rich in carbohydrates, providing a quick and easily digestible source of energy, making this snack a great pick-me-up.
Rich in Healthy Fats
Peanuts and cashews are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Good Source of Iron
Flattened rice (poha) is often fortified with iron, which is essential for producing hemoglobin and preventing anemia.
Plant-Based Protein
The inclusion of peanuts and cashews adds a good amount of plant-based protein, which is important for muscle repair and overall body function.
Frequently asked questions
One serving of Chura Bhujia (approximately 1 cup or 78g) contains around 350-400 calories, primarily from the carbohydrates in poha and fats from the oil and nuts.