The ultimate quick, crunchy, and savory Nepali street-style snack, made perfectly crispy with Agrim Cheura.

Ingredients

The Base:

• 2 cups Agrim Cheura (Beaten Rice)

• 2 to 3 large eggs

• 2 tbsp cooking oil (or mustard oil for a local kick)

The Aromatics & Spices:

• 1 medium onion, finely chopped

• 2 green chilies, slit or finely chopped (adjust to taste)

• 1 small tomato, finely diced (optional, for a slightly tangy flavor)

• 1/2 tsp turmeric powder

• 1/2 tsp roasted cumin powder

• 1/2 tsp red chili powder (optional)

• Salt to taste1 tsp ginger (grated)

For Garnish

• Fresh coriander (cilantro) leaves, chopped

INSTRUCTIONS

Step 1: Roast the Cheura

• Heat 1 tbsp of oil in a heavy-bottomed pan or wok over medium heat.

• Add the Agrim Cheura and roast continuously,

• Toss for 3 to 4 minutes until it becomes golden and distinctly crispy.

• Remove from the pan and set aside.

Step 2: Sauté the Aromatics

• In the same pan, heat the remaining 1 tbsp of oil.

• Add the chopped onions and green chilies.

• Sauté for about 2 minutes until the onions turn soft and translucent.

• If using tomatoes, add them now and cook until they soften.

Step 3: Spice it Up

• Lower the heat slightly and stir in the turmeric, cumin powder, red chili powder, and salt.

• Cook for about 30 seconds until the spices release their aroma.

• Seal edges, flatten gently, and roll into a paratha (use light dusting).

Step 4: Scramble the Eggs

• Push the onion and spice mixture to one side of the pan.

• Crack the eggs onto the empty side.

• Let them set for just a few seconds, then use a spatula to scramble them quickly until they are cooked through but still soft.

Step 5: Combine and Toss

• Bring the crispy Agrim Cheura back into the pan.

• Toss everything together vigorously for 1 to 2 minutes so the eggs, spices, and chiura are perfectly mixed and heated through.

Step 6: Garnish and Serve

• Turn off the heat.

• Mix in the freshly chopped coriander leaves and serve immediately while it is still hot and crunchy!