Chire Bhaja is a popular snack in Bengal. If you’re a Bengali, you must know that a cup of Chai along with a bowl of crispy Chirebhaja is an integral part of Adda (chat session). Though Poha fry has it’s different versions in other states of our country. The Bengali version includes tempering of nigella seeds and we don’t add turmeric powder in the poha fry. It keeps well for up to 2 weeks at room temperature in an airtight container. So, you can make a large batch. It was a family favourite snack, my Mom used to make it weekly back home. My MIL makes a simpler version of Chire Bhaja which involves the tempering of black peppercorn. She doesn’t add peanuts and curry leaves. Those black peppercorns become crisp while stirring for a minute in hot oil. Due to frying the heat of the peppercorns becomes reduced, and with poha they taste really good.
I’m posting here the recipe of my favourite version of Poha fry (Chire Bhaja). I hope you’ll enjoy making it, and don’t forget to share your experience if you’re trying this recipe. 🙂
Kolkata style Poha Fry with Peanuts & Curry Leaves/Chinre Bhaja
Ingredients
- Poha/Rice flakes/Chire- 4 cups
- Peanuts- 1/4 cup
- Curry leaves- 6 sprigs
- Nigella seeds/Kalojire/Kalonji- 1/3 tsp
- Dry red chilli- 1
- Vegetable oil- 5 tbsp
- Salt- 1/2 tsp
Method
Heat 1 tsp oil in a frying pan. Add curry leaves, over low heat fry them for a minute or until they turn dark green in colour. Drain on tissue paper and keep aside.
Heat oil in a deep frying pan/kadai. Add the peanuts, fry over medium heat 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 start spluttering add the poha, and salt. Mix well. Fry over medium heat for 10 minutes or until the rice flakes turn into light brown in color. Taste some to check the crispness at this stage, if they’re crisp then the Poha fry is 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 the heat.
Let it be cooled completely before storing in an airtight container. This Chire Bhaja stays well up to two weeks. Have it as a tea-time snack, Enjoy!
Kolkata style Poha Fry/Chire Bhaja
Kolkata style Poha Fry/Chire Bhaja is a popular snack of Bengal. This crisp, addictive tea-time snack is easy to make and keeps well up to 2 weeks.
Ingredients
- 4 cups- Poha/Rice flakes/Chire
- 1/4 cup- Peanuts
- 6 sprigs- Curry leaves
- 1/3 tsp- Nigella seeds/Kalojire/Kalonji
- 1- Whole dry red chilli
- 5 tsp- Vegetable oil
- 1/2 tsp Salt
Instructions
-
Heat 1 tsp oil in a frying pan. Add curry leaves, over low heat fry them for a minute or until they turn dark green in colour. Drain on tissue paper and keep aside.
-
Heat oil in a deep frying pan/kadai. Add the peanuts, fry over medium heat 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 start spluttering add the poha, and salt. Mix well. Fry over medium heat for 10 minutes or until the rice flakes turn into light brown in color.
-
Taste some to check the crispness at this stage, if they’re crisp then the Poha fry is 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 the heat.
-
Let it be cooled completely before storing in an airtight container. This Chire Bhaja stays well up to two weeks. Have it as a tea-time snack, Enjoy!
Really great data right here. Likely to bookmark it!
Thank you Chandrima. It is an easy recipe to follow with satisfying results. A great snack!
Hi Soumitra, I’m glad to hear that you liked the recipe. 🙂