Chiura
The Quirky Foodster Team
Ingredients
- Beaten rice flakes (chiura), store-bought — 200 g (7 oz)
- Ghee or oil — 1 tbsp
- Of Salt — pinch
Method
- Heat the ghee or oil in a frying pan over medium heat.
- Add the beaten rice flakes and toast, stirring frequently, for 3–4 minutes until lightly golden and fragrant.
- Season with a pinch of salt.
- Serve warm or at room temperature alongside curries, achar or yoghurt.
Introduction: Flattened, beaten rice, lightly toasted and served as an accompaniment to curries and pickles, a distinctive Nepali staple.
Cultural Background: Chiura is made by pounding parboiled rice flat, a technique long used across Nepal, and it remains an essential pairing for dishes like choila and yoghurt, especially at Newari feasts.
Tips: Toast the rice flakes gently, as they can burn quickly once they start to colour. Store-bought beaten rice (chiura) varies in thickness — thinner flakes toast faster than thicker ones.
Variations: Toast with a few spices like cumin for extra flavour. Serve plain, without toasting, as is also traditional in some preparations.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Not typically reheated; enjoyed at room temperature or freshly toasted.
FAQs:
Q: What is chiura made from?
A: Parboiled rice that is flattened by pounding or rolling, a traditional preparation method found across South Asia.
Q: What is chiura typically eaten with?
A: Choila, yoghurt, achar and other Newari dishes, as a starchy accompaniment.
- Beaten rice flakes (chiura), store-bought — 200 g (7 oz)
- Ghee or oil — 1 tbsp
- Of Salt — pinch
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