Chuda Bhaja

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.

Comments

Popular posts from this blog

Chicken Patra Poda

Gluten Free Almond Flour Mango Cake

Masala Atta Chakuli