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A quick and savory Bihari breakfast made from flattened rice, scrambled with onions, peas, and aromatic spices. This light yet filling dish is a rustic classic, perfect for a speedy morning meal or an evening snack.
For 4 servings
Prepare the Poha: Place the thick poha in a large sieve. Rinse it under cold running water for about 20-30 seconds, moving it around with your fingers until it softens. Do not over-soak. Drain all the water completely and let it sit in the sieve for 5-10 minutes. The poha will absorb the residual moisture and become fluffy. Add turmeric powder, salt, and optional sugar to the damp poha and toss gently with a fork to combine. Set aside.
Temper the Spices: Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them crackle. Then, add the cumin seeds and allow them to splutter for about 30 seconds.
Sauté Aromatics and Vegetables: Add the finely chopped onion, slit green chilies, and grated ginger to the pan. Sauté for 3-4 minutes until the onions become soft and translucent. Add the green peas, mix well, and cook for another 2-3 minutes until they are tender. If using frozen peas, they will cook faster.
Combine and Steam: Add the seasoned poha to the pan. Gently mix everything together with a light hand, ensuring the poha grains don't break or mash. Break up any lumps with your spatula.
Steam for Fluffiness: Sprinkle 2-3 tablespoons of water evenly over the poha mixture. Immediately cover the pan with a lid and reduce the heat to low. Let it steam for 3-4 minutes. This step is crucial for making the poha soft and fluffy.
Garnish and Serve: Turn off the heat. Remove the lid, add the freshly squeezed lemon juice and chopped coriander leaves. Fluff the Chura Bhurji gently with a fork. Serve immediately, hot.
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A quick and savory Bihari breakfast made from flattened rice, scrambled with onions, peas, and aromatic spices. This light yet filling dish is a rustic classic, perfect for a speedy morning meal or an evening snack.
This bihari recipe takes 25 minutes to prepare and yields 4 servings. At 299.96 calories per serving with 5.12g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Add a handful of roasted peanuts or cashews along with the onions for extra crunch and protein.
Incorporate finely chopped vegetables like carrots, bell peppers, or boiled and cubed potatoes for a more nutritious version.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric for more heat.
For a variation similar to Kanda Poha, you can add a pinch of asafoetida (hing) during tempering and garnish with freshly grated coconut.
Poha is rich in healthy carbohydrates, providing a steady release of energy to keep you active throughout the morning without causing a sudden spike in blood sugar.
As a light and easily digestible food, Chura Bhurji is gentle on the stomach, making it an excellent choice for breakfast or a light snack.
The process of making flattened rice involves passing it through iron rollers, which fortifies it with iron. This helps in preventing iron deficiency and maintaining healthy hemoglobin levels.
The inclusion of onions and green peas adds dietary fiber to the dish, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Chura Bhurji is a traditional breakfast dish from the Indian state of Bihar. 'Chura' means flattened rice (poha), and 'Bhurji' refers to a scrambled preparation. It's a savory, lightly spiced dish made by stir-frying soaked poha with onions, peas, and spices.
While both are poha-based dishes, Chura Bhurji is a Bihari specialty, typically simpler and often features green peas. Kanda Poha is from Maharashtra, where 'Kanda' means onion, and it often includes potatoes, curry leaves, and is garnished with grated coconut and sev (crispy chickpea noodles).
Poha becomes mushy if it's over-soaked or if you use the thin variety. To prevent this, use thick poha and rinse it briefly under running water just until it's soft, then drain it completely. Do not let it sit in water.
Yes, Chura Bhurji is considered a healthy breakfast option. It's light on the stomach, provides carbohydrates for energy, and is low in fat. The addition of vegetables like peas adds fiber and nutrients. It's also naturally gluten-free.
One serving of this Chura Bhurji recipe contains approximately 260-280 calories, making it a balanced and moderately low-calorie meal.
This recipe is already naturally vegan as it uses vegetable oil and does not contain any dairy or animal products.
Store leftover Chura Bhurji in an airtight container in the refrigerator for up to 1-2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat in a covered pan on the stovetop until warm. Avoid overheating as it can become dry.