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!