Recipes for Indian snacks to go with your evening tea.
From my mom’s kitchen, a colorful, vegetable-laden poha for a superhealthy kickstart to the day.
A spin-off on the snack Chura Bhuja with Mattar, this dish uses the healthier red poha (flattened rice) instead of white.
The method of making crispy red poha is exactly the same as for white poha – the only difference with red poha is that it is a little less easy to figure out when the grains are cooked enough. With white poha, the color change to golden is a sure indicator. With red poha, the color is already dark when you start so you need to be more watchful. Red poha turns crisp and ready to eat in about 5-6 minutes. Take a little nibble to make sure.
Snack time – want something chatpata to go with your steaming hot Indian tea? Here’s a protein-rich idea – soya cutlets.
- Soya bean granules – 1 cup
- Potato – 1
- Bread slices – 2
- Onion – 1, finely chopped
- Green chilies – 2, finely chopped
- Ginger – 1 teaspoon, grated
- Coriander leaves – 2 tablespoons, finely chopped
- Salt – to taste
- Oil – for shallow frying
The quintessential Bihari snack – chura bhuja.
What is chura, did you ask? Chura is the Bihari word for flattened rice, called chiwra elsewhere in north India. The more common way of preparing chiwra is in its moistened form as poha but this tasty dish uses chura dry.
What is bhuja, did you ask? That is another Bihari word, for a dry roasted snack.
Chura bhuja can be had on its own but it tastes best when accompanied with a mattar (peas) dish – here is a simple recipe. If you have the time and inclination you could prepare it as a full-fledged ghughni with onions and tomatoes.