Chura Matar is a healthy, nutritious, and delicious Indian winter breakfast dish made using flattened rice (poha) and fresh green peas (matar). Learn to make it in Banarasi style in this post (vegetarian, gluten-free).
If you are looking for more poha recipes, here are some of them you can try at home: Traditional Poha, Indori Poha, and Red Rice Kanda Poha.
About Chura Matar
Chura Matar is a winter special 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.
It is made using flattened rice (chura, poha) and fresh winter green peas (matar).
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.
Chuda Matar is specially prepared in winter, as it is the season of fresh green peas. You can also make it with frozen peas, but it is one of those dishes that tastes best with only fresh peas.
This recipe is gluten-free and vegetarian and can be easily doubled or tripled.
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 – In winter, markets are flooded with fresh tender green peas, so get your hands on them and try this recipe. The fresh green peas are sweeter and more tender than the frozen ones, which tastes great in this recipe.
You can use frozen green peas if you cannot find fresh ones.
Ghee – Make chura matar in ghee to give it an authentic taste. But if you want to make a vegan version, you can use vegetable oil too.
Spice Powders – Chura matar uses only two spice powders – garam masala and ground black pepper. Both of these add perfect heat to this recipe.
Cilantro – Finish it with freshly chopped cilantro (fresh coriander leaves).
Lime Juice – Do not forget to add some freshly squeezed lime juice; it adds a hint of tanginess and makes the poha taste even more delicious.
Others – This recipe will also need cumin seeds, bay leaf, fresh ginger, green chilies, salt, and sugar. Sugar adds a nice tinge of sweetness, while green chilies add that much-needed heat.
You can skip adding green chillies if you are making it for kids. You can also add some chopped cashew nuts and raisins, to add a rich touch to the recipe.
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 1 cup of fresh green peas, 1 teaspoon salt, and ½ teaspoon 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, 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.
Mix well with the remaining 1 tablespoon ghee and 1 teaspoon lime juice.
Serve Chura Matar for breakfast or a snack with a cup of masala chai on the side. It is great to pack for lunch boxes too.
Top it with some Sev, Bhujia, or Namkeen and chopped onions, and enjoy!
I suggest you make it fresh, as poha tends to dry when kept longer. But if you have leftovers, you can store them in the fridge for 2 to 3 days in an air-tight container.
If you feel it has become a little dry, sprinkle some water and reheat it in a microwave or a pan over a stovetop.
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Banarasi Chura Matar Recipe
- 1 cup thick poha
- 2 tablespoons ghee (divided)
- 1 teaspoon cumin seeds
- 1 whole bay leaf
- 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
- 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.
Did you make this recipe? Let me know!