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“Cheura for Hyder Ali”  (Story)

Winter of 1951 Rajbiraj, Nepal. We are reading by Petromax lanterns. We hear some of the servants race across the yard to open the back gate. Supplies from the farms often arrived late in the evening.

The countryside was dacoit infested so the bullock carts always traveled in convoys; with a tinkling of cart bells. This was a lone cart, with no bells.

We are told to stay in our room. I manage to peek around the door. I see a tall heavily bearded man, bundled in a shawl, shepherded into the Center room of the house - the room my two uncles share. Hmm… my uncles sure have strange friends!

All the lanterns and petromax lamps in the house are switched off. We are told to be quiet and sent off to bed. The next morning I roam around the house, trying to find the bearded man. I ask around. “What bearded man?” they say.

I finally sneak into the kitchen and buttonhole granny’s young Brahmin cook. After much coaxing he reveals: “Maiya, I’m not supposed to talk about him. His name is Hyder Ali. He’s gone. This morning he had no beard. He was wearing your uncle’s suit. I had to get up at dawn and fix him some cheura for his trip.”

Hyder Ali’s name nor his stay with us was ever mentioned. Within the week my mother had spirited us to her Dad’s place in Assam, India.
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“Cheura for Hyder Ali" (Recipe)

Here are two versions of this delicious snack.

Sweet Cheura Snack

Ingredients:

2 to 3 cups Cheura (the thinner variety)
Oil or ghee for frying.
¼ cup ground cardamom
 ½ cup powdered sugar
½ cup, grated coconut
½ cup chopped dried fruit (any)

Directions:

1. Fry the Cheura; spread it on paper towel to get rid of the excess oil.
2. Mix the cardamom, sugar, coconut, and dried fruit
3. Add the fried cheura to the coconut mixture.
4. Mix well. 

Savory Cheura Snack

 Ingredients:

2 to 3 cups Cheura (the thinner variety)
Oil or ghee for frying.
¼ cup ground ginger (optional)
1 cup peanuts and/or cashew bits.
2 or 3 fried Papads (thin, crisp, wafers)
Salt and ground chili pepper to taste

Directions:

1. Fry the Cheura; spread it on paper towel to get rid of the excess oil.
2. Mix the ginger, nuts, crushed papads, salt and chili pepper.
3. Add the fried cheura to the nut mixture.
4. Mix well. 

Store in an airtight container.  It will stay fresh for about a week.
Cheura, (Beaten Rice) and  Papads or papadum at any Indian grocery store.) 

  
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