Bengali Style Chire Bhaja | Masala Chivda | Crispy Poha | Roasted Beaten rice | Chura
Bengali cuisine is known for its rich and diverse flavors, from the succulent curries to the mouthwatering sweets. But it’s not just the elaborated dish that make Bengali food special, it’s also the simplicity of some of its snacks that capture the essence of the regions culinary tradition. One such humble yet delicious Bengali snack is “Chire Bhaja” or “Fried Flattened Rice”, is quick, easy and wholesome dish that is perfect for evening snacks or even as an accompaniment to your afternoon tea. This dish consists of flattened rice (in Bengali “chire”) that is seasoned and fried to crispy perfection. Fried curry leaves are added for an earthy aroma and depth of flavour. Fried peanuts add an extra layer of crunch ad nuttiness to the snack.
The texture of chire bhaja is unique, with a perfect balance of crispiness and fluffiness. Each bite is like a flavour in your mouth. This dish is often associated with monsoon days and leisurely afternoons and simple joys of life. It’s a common sight in Bengali households, where family members gather for an evening adda (chat) over a plate of chire bhaja and tea. You can make a large batch of chire bhaja and store them in airtight container in room temperature for up to 2 weeks.
Ingredients
500 gm chire/ Poha/ rice flakes
200 gm raw peanut
150 gm chanachur/ Bhujiya
2 sprigs of curry leaves
6 tbsp oil
Salt to taste
1 tsp roasted Cumin powder
1 tsp roasted coriander powder
1 tsp red chili powder
1 tsp Amchur powder
Preparation
Sift the chire to remove any fine particles, dirt or dust & then dry roast them in a wok, turn off the heat and keep aside.
Heat 2 tbsp oil in a wok, fry peanut until they become crunchy. Set these aside.
Now add another 2 tbsp oil and fry curry leaves until they are crisp and aromatic. Set these aside.
Next, heat another 2 tbsp oil in the wok and combine the roasted chire/ poha/ rice flakes ,fried peanut, crispy curry leaves and chanachur. Season this mixture with salt, roasted cumin powder, coriander powder, chili powder, amchur powder. Stir-fry the blend for 5-8 minutes until all the flavours meld together.
Turn off the heat and allow the chire/poha/chivda cool to room temperature.
This delectable snack can be enjoyed with a cup of ginger tea or masala chai. Store any leftover in an airtight container to keep its freshness intact. Chire bhaja is a perfect balance of textures and flavours, making it a beloved snack for any occasion.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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