For the stir-fry:
3 cups Agrim Chiura
2 tbsp mustard oil (or neutral oil)
½ tsp turmeric powder
2 green chillies, slit
1 small red onion, finely sliced
½ cup roasted peanuts or soybeans (Bhatmas)
Salt to taste
Dry Toast the Chiura Heat a heavy pan on medium. Add Agrim Chiura dry, and toss continuously for 4–5 minutes until it becomes fragrant, light golden, and ultra-crispy. Remove and set aside.
Sauté Aromatics In the same pan, heat mustard oil. Add green chillies and sliced onions, frying until the onions turn translucent and slightly brown around the edges. Stir in the turmeric and salt.
Combine and Toss Turn the heat to low. Dump the toasted Agrim Chiura and roasted peanuts/soybeans back into the pan. Toss rapidly for 1-2 minutes until everything is evenly coated in the spiced oil.
Throw in a handful of chopped fresh coriander or a squeeze of lime juice right at the end for a tangy pop.
Toss with chopped boiled potatoes or Wai Wai noodles to turn it into a quick, street-style chatpat mixture.
Store leftovers in an airtight container to keep the Agrim Chiura crunchy for up to a week.
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