chura

Chura, often spelled chiura or chura, is a term primarily used to refer to flattened rice flakes produced from parboiled rice. The flakes are created by drying and flattening the rice, yielding thin, light fragments that cook quickly. In South Asia, these flakes are commonly known as chiura or poha and serve as a staple breakfast element or snack. They can be eaten plain after soaking, or cooked with vegetables, spices, and oil, and served with yogurt, milk, sugar, or jaggery. Savory preparations often include tempering with mustard seeds, cumin, curry leaves, and green chili, while sweet versions may mix in sugar or jaggery with milk and fruits.

In Nepal, chiura is a traditional component of breakfast and festive dishes, with chiura bhat and chiura with yogurt among common preparations. The product is valued for its long shelf life and ease of use, as it requires minimal cooking and can be eaten on its own or incorporated into various dishes.

Etymology and usage: the word derives from Sanskrit and related languages, with a meaning connected to flattening or pressing. Beyond culinary usage, Chura also appears as a place name and surname in various regions, reflecting linguistic diffusion. In different local contexts, the term may refer to other region-specific items, settlements, or uses, depending on language and tradition.

Storage and nutrition: flattened rice is naturally gluten-free, primarily a source of carbohydrates, and low in fat. It should be stored in a cool, dry place to maintain crispness and prevent spoilage.