Chire Bhaja
Chire Bhaja or Masala Chivda is a healthy snack prepared with flattened rice. Chire Bhaja is Bengali version of Poha Fry, a crispy snack that pairs best with a cup of Masala Chai. It barely takes 15 minutes to prepare and stays good for 2 weeks stored in an airtight container.
Ingredients
- ¼ cup peanuts
- 2 papadums (each about 8 inch diameter size)
- ¼ cup fresh curry leaves
- ½ cup dry boondi
- 3 cups chire/poha/flattened rice
- 4 dry red chilis
- 1 tablespoons nigella seeds
- 1 tablespoon sugar
- ½ tablespoon dry mango powder
- ½ tablespoon kashmiri chili powder
- salt as taste
- 2 tablespoons oil
Instructions
- In a heavy bottom wok add the oil and once it heats up fry the peanuts then take it off. To the same pan fry the curry leaves and dry red chili, let it crisp up and then take it off. Next tear the papadum and fry in the oil then take it off.
- Finally, add the nigella seeds and let it sizzle for a few seconds. Add the poha and toss it around. Add the salt, sugar, chili powder, dry mango powder and toss it around. Toss and continue roasting the flattened rice until it's crispy.
- Once done, add all the fried peanuts curry leaves, dry red chili, boondi, papadum and toss everything around.
- Taste for salt and add more if needed.
- Once done, layer the chire bhaja on a big plate and let it cool down completely before storing.
Notes
It is best served with chai, unbeatable combination!
You can toss the chire bhaja with some chopped red onion, cilantro leaves, green chili and serve with chill beer.
Chire Bhaja/ Masala Chivda stays good for 2 to 3 weeks in an airtight jar, kept at room temperature. If often make a big batch, and we enjoy it every day with our evening tea. It’s definitely a great guilt free indulgence.
Nutrition
Serving: 1gCalories: 443kcalCarbohydrates: 37gProtein: 21gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 50mgSodium: 1104mgFiber: 2gSugar: 5g