Chura Bhuja
A classic Bihari evening snack made with crispy roasted flattened rice, peanuts, and a simple mix of spices. It's crunchy, savory, and comes together in minutes for a perfect tea-time treat.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Dry Roast the Poha
- b.Place a heavy-bottomed kadai or pan over medium-low heat.
- c.Add the thick poha and dry roast, stirring continuously for 5-7 minutes.
- d.The poha is ready when it becomes light, crisp, and breaks easily with a snap. Be careful not to brown it.
- e.Transfer the roasted poha to a large mixing bowl and set aside.
- 2
Step 2
- a.Fry Peanuts and Spices
- b.In the same kadai, heat the mustard oil over medium heat until it is fragrant.
- c.Add the raw peanuts and fry, stirring frequently, for 2-3 minutes until they are golden brown and crunchy.
- d.If using, add the roasted chana dal and sauté for another 30 seconds.
- e.Lower the heat, then add the turmeric powder and red chili powder. Stir for 10-15 seconds until aromatic.
- 3
Step 3
- a.Combine the Bhuja
- b.Immediately add the roasted poha back into the kadai with the peanuts and spices.
- c.Add the salt and mix everything thoroughly on low heat for about 1-2 minutes, ensuring the poha is evenly coated with the spices and oil.
- d.Turn off the heat and let the mixture cool slightly for a couple of minutes.
- 4
Step 4
- a.Garnish and Serve
- b.Just before serving, add the finely chopped onion, green chilies, and freshly squeezed lemon juice to the bhuja.
- c.Garnish with chopped coriander leaves.
- d.Toss everything together gently until well combined.
- e.Serve immediately to enjoy the maximum crunch and fresh flavors.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (mota poha). Thin poha is delicate and will burn or turn into powder during roasting.
- 2Roast the poha on a consistent low to medium flame. This ensures it becomes perfectly crisp without getting burnt.
- 3For the best texture, add the chopped onions, lemon juice, and coriander leaves just before serving. This prevents the bhuja from becoming soggy.
- 4You can prepare the roasted poha and peanut mixture in a larger batch and store it in an airtight container for up to two weeks. Just add the fresh ingredients when you're ready to eat.
- 5For an authentic Bihari flavor, do not skip the mustard oil. Its pungent aroma is characteristic of this snack.
Adapt it for your goals.
Add Namkeen
Mix in a handful of fine sev, boondi, or any other savory mixture (namkeen) at the end for added texture and flavor.
Include Nuts & SeedsInclude Nuts & Seeds
Add roasted cashews, almonds, or a tablespoon of melon seeds along with the peanuts for a richer snack.
Sweet & SavorySweet & Savory
For a hint of sweetness, add a tablespoon of raisins or dried cranberries along with the peanuts.
Add Puffed RiceAdd Puffed Rice
Mix in a cup of puffed rice (murmura) with the poha during the final mixing stage for a lighter, more voluminous snack.
Why this is on our healthy list.
Provides Quick Energy
The primary ingredient, poha (flattened rice), is rich in carbohydrates, making Chura Bhuja an excellent source of quick and sustained energy, perfect for an evening snack.
Good Source of Plant-Based Protein
Peanuts and roasted chana dal are great sources of plant-based protein, which is essential for muscle repair and overall body function.
Contains Healthy Fats
Peanuts and mustard oil contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed as part of a balanced diet.
Naturally Gluten-Free
Poha is naturally gluten-free, making this snack a suitable and delicious option for individuals with gluten sensitivity or celiac disease.
Frequently asked questions
Chura Bhuja is a traditional savory snack from the Bihar region of India. It's made from 'Chura' (flattened rice or poha) which is roasted until crispy and then mixed ('Bhuja') with fried peanuts, spices, and fresh ingredients like onion and lemon juice.