Cheng Asuba / Kupsu / Ahabi

Name: Cheng Asuba / Kupsu / Ahabi
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 250 g - Rice grain; 5-6 - Ngari (Fermented Fish); 2 tsp - Red Chili Powder; 4-5 leaves, chopped - Coriander leaves; 1, chopped - Spring Onion; 1 small sized cut into quarter - Cabbage

A popular Manipuri oil-free snack. Quick to make, loved by all ages, and a staple street food in Manipur.

Image: Mangal Ahanthem

Appetizer

Healthy

Meetei

Roast

Manipuri

Cheng Asuba / Kupsu / Ahabi

Tuesday, January 9, 2024 5:57:57 AM GMT By : Lukthel / Source / Credit Link :

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A popular Manipuri oil-free snack. Quick to make, loved by all ages, and a staple street food in Manipur.

6 Ingredients
10 Mins
4 People

Cheng Asuba – Manipuri Oil-Free Snack“Cheng Asuba”, also known as “Kupshu” or “Ahabi” depending on the region, is one of the most popular snacks in Manipur. Despite its different names across places, it is instantly recognized and loved by all Manipuri people.
Flavor and PreparationThis snack is totally oil-free and takes very little time to prepare, making it a healthy and convenient choice. Its light texture and simple preparation make it appealing to both the young and the old, enjoyed as a quick bite at home or on the go.
Cultural ImportanceCheng Asuba is more than just a snack—it is a street food staple in Manipur. Readily available in local markets and roadside stalls, if Singju is available then Kupshu or Ahabi will be there, it has become a part of everyday life, connecting generations through its familiar taste. Its popularity lies in its accessibility, affordability, and the comfort it brings to people across the state.
Why It Stands OutLoved by all age groups, Cheng Asuba embodies the essence of Manipuri snacking culture—simple, wholesome, and universally enjoyed. Whether known as Kupshu, Ahabi, or Cheng Asuba, it remains a timeless favorite that continues to hold a special place in Manipuri cuisine.

Cheng Asuba / Kupsu / Ahabi

Preparation Time
5 minutes

Cook Time
5 minutes

Total Time
10 minutes

Servings
4 servings

Ingredients
6 ingredients

Directions
3 steps

Ingredients

Primary

	250 g - Rice grain
	5-6 - Ngari (Fermented Fish)
	2 tsp - Red Chili Powder
	4-5 leaves, chopped - Coriander leaves
	1, chopped - Spring Onion
	1 small sized cut into quarter - Cabbage

Directions

1
Heat a pan and dry roast the rice grain for few minutes until the color partially turned brown.
2
Take out the rice grain from the pan and let cool for a minute. Add the ngari, chili powder, salt with the roasted rice and mix together in a blender or grinder machine. It can be done by using a kitchen mortar.
3
Pour it to a bowl or plate and add spring onion, coriander leaves. Enjoy with the cabbage.