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Monday, October 26, 2009

Chire Bhaja (Fried Pressed Rice)

Chire Bhaja (Fried Presse Rice / Avalakki) is a light snack, perfect for a rainy evening accompanied with a steaming cup of tea / coffee.
Chire (pressed rice) can be either dry roasted (to give a crispy taste) or fried in white oil to give a crunchier taste.

One thing to remember while frying, that you have to get the correct temperature, or else if the oil is too hot, the chire will get burnt (turn deep brown in colour) or it will be sort of soggy with oil (if the oil is not heated properly). As the chire / pressed rice tends to soak oil, always fry each batch with little oil.

The fried chire can be served as it is or you can add ingredients as per your choice to make a perfect crunchy and savoury dish like fried peanuts & papads, mixed with sliced onions, chopped green chillies.

  • Chire (pressed rice): 100 gms
  • Peanuts: 2 tbsp
  • Plain / Masala Papad: 2-3
  • Onions, sliced: 2
  • Green chillies, chopped / whole: 2 (as per taste)
  • White oil: 3-4 tbsp (as required)
  • Mustard oil: 2-3 drops
  • Salt (to taste)
  • Black pepper, freshly ground (optional)
  • Bhujia / chanachur (to garnish)
  • Coconut slices (optional) (to garnish)


  1. Heat white oil in a deep bottomed frying pan. Make sure that the oil is of right temperature (fry a little pressed rice to see whether it puffs up in the oil). Fry the remaining chire (add oil as required), drain quickly remove from fire. Keep aside.
  2. Lightly fry / saute the peanuts and papads in a little oil and keep aside.
  3. In a large bowl, combine fried pressed rice, peanuts and papads. Add sliced onions, chopped green chillies, bhujia, salt and a few drops of mustard oil (be careful, otherwise everything will be soaked in oil) and mix thoroughly.
  4. Garnish with a some more bhujia and coconut slices and consume immediately to retain the crispiness.


Indrani said...

one of my alltime favorite tea-time snack, malini...looks wonderful

Shama Nagarajan said...

lovely recipe..please do check this link :

Shama Nagarajan said...

lovely recipe

Ushnish Ghosh said...

Dear malini
Thanks for this time honored dish with appropriate variation..very well presented.

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