Chura Matar
on Mar 04, 2021, Updated Mar 17, 2024
Chura Matar is a healthy, nutritious, and delicious Indian winter breakfast dish made using flattened rice (poha) and fresh green peas (matar). In this post, learn to make it in Banarasi style.
If you are looking for more poha recipes, here are some you can try at home: Traditional Poha, Indori Poha, Poha Bhel, and Green Poha.
Banarasi food has a vibe. My parents did their MBBS in Allahabad, which is very close to Banaras, and would visit Banarasa very often. Perhaps during one of those trips, they picked up a liking for Chura Matar.
My mom makes it very often in winter when fresh green peas appear on vegetable vendors’ shelves. She says the best Chura Matar is made only with fresh winter peas. But, honestly, I have tried it with frozen peas, and it tastes equally delicious. Please take my word and don’t wait for the winter to try this delicacy!
About Chura Matar
Chura Matar (Matar Poha) is a warm breakfast dish popular in Uttar Pradesh. It is also made in some parts of Bihar and Madhya Pradesh.
The Bihari version is a little different from the UP and MP version and is called Chiwda Chooda. In the Bihari version, poha is deep-fried and prepared like a Chiwda, which is a popular Indian snack that is usually served with tea.
In this post, I am sharing Banarasi Style Chuda Matar recipe.
Banarasi Chuda Matar is white, unlike other poha recipes (yellow from the use of turmeric), and has an equal amount of poha and peas. It has a unique taste, and that’s what makes it different and delicious.
Many street stalls or chaat bhandar sell this dish for breakfast or evening snacks during winter in many cities of Uttar Pradesh, especially in Banaras.
Ingredients
The ingredients are available in any Indian grocery store or online.
Poha – You will need a thick variety of poha for this recipe.
Green Peas—Try to use fresh green peas, but if they are unavailable, frozen ones also work.
Ghee – Make chura matar in ghee to give it an authentic taste. But if you want to make a vegan version, you can use oil too.
Spice Powders – This recipe uses only two spice powders: garam masala and ground black pepper.
Cilantro – Finish it with freshly chopped cilantro (fresh coriander leaves).
Lime Juice – Add some freshly squeezed lime juice; it adds a hint of tanginess and makes the poha taste even more delicious.
Others – This recipe needs cumin seeds, bay leaf (tejpatta), fresh ginger, green chilies, salt, and sugar. Sugar adds a nice tinge of sweetness, while green chilies add that much-needed heat.
How To Make Banarasi Chura Matar
Transfer 1 cup of thick poha to a mesh strainer and rinse it well with water.
Drain well and keep aside.
While the poha is resting, heat 1 tablespoon ghee in a pan over medium-high heat.
Note – Do not add more ghee at this point; otherwise, the peas will fry instead of getting steamed.
Once the ghee is hot, add 1 teaspoon cumin seeds and 1 bay leaf and let them crackle for 4-5 seconds.
Add 1 teaspoon grated ginger and 2 teaspoon chopped green chilies to the pan and saute for 20-30 seconds.
Reduce the heat to low.
Add the following ingredients and mix everything well.
- 1 cup of fresh green peas
- 1 teaspoon salt
- ½ teaspoon sugar
Cover the pan with a tight-fitting lid.
Cook until the peas are softened (4-5 minutes).
Remove the lid, add ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder to the pan, and mix well.
Add the soaked poha and 2 tablespoon chopped cilantro and mix everything well.
Add the remaining 1 tablespoon ghee and 1 teaspoon lime juice and mix well.
Serve hot.
Pro Tips By Neha
Do not oversoak the poha. Muhsy poha is the worst thing you can eat. Use a thick variety of poha and rinse it well with water. Then, keep it aside for some time. The poha will soak the water and become soft and fluffy.
If you are making it for kids, you can skip adding green chilies.
You can add some chopped cashew nuts and raisins to add a rich touch to the recipe.
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Chura Matar Recipe
Ingredients
- 1 cup thick poha
- 2 tablespoons ghee (divided)
- 1 teaspoon cumin seeds
- 1 whole bay leaf (tejpatta)
- 1 teaspoon grated ginger
- 2 teaspoons chopped green chilies
- 1 cup green peas
- ½ teaspoon sugar
- 1 teaspoon salt (or to taste)
- ¼ teaspoon garam masala powder
- ¼ teaspoon black pepper powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon freshly squeezed lime juice
Instructions
- Transfer poha to a mesh strainer and rinse it well with water.
- Drain well and keep aside.
- While the poha is resting, heat 1 tablespoon of ghee in a pan over medium-high heat.
- Note – Do not add more ghee at this point otherwise, the peas will fry instead of getting steamed.
- Once the ghee is hot, add cumin seeds and bay leaf and let them crackle for 4-5 seconds.
- Add ginger and green chilies to the pan and saute for 20-30 seconds.
- Reduce the heat to low.
- Add peas, salt, and sugar, and mix everything well.
- Cover the pan with a tight-fitting lid.
- Cook until the peas are softened (4-5 minutes).
- Remove the lid and add garam masala powder and black pepper powder to the pan and mix well.
- Add the soaked poha, and cilantro and mix everything well.
- Add the remaining ghee and lime juice and mix well. Serve hot.
