Chura Sabji
An authentic vegetarian recipe from Arunachal Pradesh, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Flattened rice (chura/poha)
200g Potatoes, diced small
150g Onion, sliced
100g Tomato, chopped
4piece Green chillies, slit
15g Ginger, julienned
4piece Garlic cloves, sliced
40ml Mustard oil
3g Turmeric powder
4g Red chilli powder
4g Cumin seeds
15g Fresh coriander leaves
6g Salt
100ml Water
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Rinse the flattened rice (chura/poha) in a colander under cold water for 30 seconds. Drain and set aside for 5 minutes — it will soften slightly. Do not soak for too long or it will become mushy.
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Heat mustard oil in a wok or kadai over medium-high heat until it just smokes. Reduce to medium heat.
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Add cumin seeds and let them splutter. Add sliced onions and cook for 5–6 minutes until softened and lightly golden.
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Add julienned ginger, sliced garlic, and slit green chillies. Stir-fry for 2 minutes.
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Add diced potatoes and toss well. Add turmeric and red chilli powder. Stir to coat the potatoes with the spices.
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Add 100 ml of water, cover, and cook on medium heat for 8–10 minutes until the potatoes are cooked through and tender.
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Add chopped tomatoes and cook for 3 minutes until they soften.
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Add the rinsed and drained flattened rice. Toss gently but thoroughly to mix everything together without breaking the rice flakes.
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Cook on medium heat for 3–4 minutes, stirring gently, until the chura is heated through and has absorbed the flavours. Taste and adjust salt.
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Garnish with fresh coriander leaves and serve hot as a breakfast or light meal.
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Chef's Tips
Do not over-rinse or over-soak the chura — it should be just moistened, not waterlogged, or the final dish will be sticky and clumped.
Mustard oil gives this dish its characteristic Northeast Indian flavour; refined oil produces a noticeably blander result.
The potatoes must be fully cooked before adding the chura, as the flattened rice cooks very quickly and will become mushy if left on heat too long.
For a heartier version, add a fried egg on top or mix in some boiled peas.
About This Dish
Chura Sabji is a traditional vegetarian dish from Arunachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Do not over-rinse or over-soak the chura — it should be just moistened, not waterlogged, or the final dish will be sticky and clumped. - Mustard oil gives this dish its characteristic Northeast Indian flavour; refined oil produces a noticeably blander result. - The potatoes must be fully cooked before adding the chura, as the flattened rice cooks very quickly and will become mushy if left on heat too long. - For a heartier version, add a fried egg on top or mix in some boiled peas.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy