Chuda Bhaja

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Does it happen you all as well? 

Do you sometimes feel like the only snacks in your pantry is either a type of cookie or some store bought Indian mixture?

Do you sometimes feel that you need some home made snack that is easy to make & stays longer in a air-tight jar?

If yes, then today's recipe is for you ....



Today's recipe is a family favorite from Odisha. We all all HUGE fan of "Chuda Bhaja" (Chuda : Flattended Rice ; Bhaja : Dry Roasted). Please do not think that we only dry roast the chuda & eat that. No... Thats not the case. This snack has all goodness of dry fruits & nuts and all aromatics from curry leaves. Of course you can dress it up or down by using (or not using) cashews & raisins & green chillies etc. 

For this Diwali, I made this form of chuda bhaja & everyone just loved it. With the Nankhatai & other Diwali sweets this snack was a big savory hit.

What I used

  • 3 cups flattened rice or poha
  • 4 tbsp mustard oil
  • 1/2 cup peanuts
  • 1/2 cup cashews
  • 1/2 cup raisins
  • 3 springs of curry leaves (around 30 leaves)
  • 6 green chillies (sliced diagonally)
  • 2 - 3 tsp Black salt
  • Wee bit trurmeric
  • A non-stick wok
  • Silicone spatula
Process
  • Heat the non-stick wok on low heat
  • When hot, add the poha - Dry roast the poha on low heat until poha is crispy. When you try to break the poha using your fingers, it should crisply break
  • Take the poha out & lay flat on a big plate
  • Now in the same pan, heat the mustard oil
  • When the oil smokes hot add the peanuts --> Fry for 4-5 mins until the nuts are brown. Keep the flame on low-medium
  • Next turn the flame to lowest possible & add in the curry leaves + Chillies + Turmeric powder --> Fry for a few minutes until the  curry leaves are crispy
  • Next add the raisins & cashews --> Fry for 2 mins until the raisins puff up
  • Finally add the roasted poha (flame on low) back to  the pan & fry on Low for 5-6 mins just until everything is missed properly & every single poha sliver has the slight yellow color. 
  • Spread the roasted poha on a flat pan (I find a large baking sheet very very handy)
  • Eat warm with some sev or just like that with spiced indian tea.

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