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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.
Fry the Poha
Fry Nuts and Curry Leaves
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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.
This indian recipe takes 25 minutes to prepare and yields 6 servings. At 393.65 calories per serving with 9.96g of protein, it's a beginner-friendly recipe perfect for snack.
Season the Mixture
Cool and Store
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.
For a nut-free alternative, replace peanuts and cashews with roasted chana dal (dalia), pumpkin seeds, or sunflower seeds.
Add 1/4 cup of golden raisins or chopped dried dates to the mixture after frying for a delightful sweet and savory flavor combination.
Add 1/4 teaspoon of asafoetida (hing) to the hot oil before frying the curry leaves for an enhanced aroma and flavor.
Poha is rich in carbohydrates, providing a quick and easily digestible source of energy, making this snack a great pick-me-up.
Peanuts and cashews are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Flattened rice (poha) is often fortified with iron, which is essential for producing hemoglobin and preventing anemia.
The inclusion of peanuts and cashews adds a good amount of plant-based protein, which is important for muscle repair and overall body function.
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.
Chura Bhujia is a high-calorie snack because it is deep-fried. While it contains beneficial nutrients from nuts, it should be consumed in moderation as part of a balanced diet. For a healthier option, try the baked or air-fried variation.
This usually happens if the oil is not hot enough when you add the poha. The poha absorbs oil instead of puffing up. Make sure to test the oil with a single flake; it should rise and puff up immediately.
Yes, you can make a healthier version by roasting, baking, or air-frying the poha. Toss the poha with a little oil and cook until it's crisp and golden.
When stored in a completely airtight container after it has cooled down completely, Chura Bhujia can stay fresh and crispy for up to 3 weeks at room temperature.
It is essential to use the 'thick' or 'jada' variety of poha. Thin poha is too delicate, will absorb a lot of oil, and can burn very easily, so it is not suitable for frying.