‘Chinre Bhaja’ is a popular snack of Bengal. If you’re a Bengali, you must know that a cup of Chai along with a bowl of crispy Chinrebhaja is an integral part of Adda (chat session). Though ‘Poha fry’ has it’s different versions in other states of our country too. Ours is quite easy to make. This is my Mom’s version and it stays well for some days too. So, whenever I make this, I do it in a large batch. But that too doesn’t last more than 5-6 days. 😛 Blame it on my hubby, he is a sucker of ‘Chinrebhaja’.
So here the recipe goes, this is my favourite version of Poha fry. I hope that you’ll like it too. 🙂
Kolkata Special Rice Flakes (Poha) Fry with Peanuts & Curry Leaves/Kolkata Special Chinre Bhaja
Rice flakes/Chinre/ Poha- 4 cups
Peanuts- 1/4 cup
Curry leaves- 6 sprigs
Nigella seeds/Kalojire/Kalonji- 1/4 tsp
Dry red chilli- 1
Vegetable oil- 5-6 tbsp
Salt- 1/2 tsp
Heat 1 tsp oil in the frying pan. Add curry leaves. On low flame fry them for a minute or until they turn dark green in color. Drain on tissue paper and keep aside.
Heat 5-6 tbsp oil in a deep frying pan/kadai. Add the peanuts, fry on medium flame until dark brown in color. Care should be taken not to burn them. Remove from oil, keep aside.
Now in the remaining oil temper with nigella seeds and red chilli, once nigella seeds starts splattering add the rice flakes and salt. Mix well. Fry on medium flame until the rice flakes turn into light brown in color, and they will become crispy too. Taste with some rice flakes at this time, and if they taste crisp then it’s done. At the time of frying, constant stirring is important to avoid from burning on the bottom of the pan. Add fried peanuts and curry leaves, mix well. Remove from heat.
Let it be cooled completely. Store in an airtight container. This ‘Chinre Bhaja’ stays well up to two weeks. Have this as a snack with a cup of hot tea. Enjoy!