Chura Matar is a delicious Indian winter breakfast dish made using flattened rice (poha) and fresh winter green peas (matar). This dish is popular in Uttar Pradesh and some parts of Madhya Pradesh. Here is how to make this healthy and nutritious recipe (gluten-free).
About This Recipe
Chura Matar is a winter special warm breakfast dish popular in Uttar Pradesh. It is made using flattened rice (chura, poha) and fresh winter green peas (matar).
Chuda Matar is white in color unlike other poha recipes (that are yellow from the use of turmeric) and has an equal amount of poha and peas added to the recipe. It has a unique taste and that’s what makes it different and delicious.
You will find lots of street stalls or chaat bhandar selling this dish for breakfast or evening snacks during winters in many cities of Uttar Pradesh, especially in Banaras.
Chuda Matar is specially prepared in winters, 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.
It is also prepared in Bihar, but the Bihari version is a little different 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.
The ingredients to make this are available in any Indian grocery store or online.
Poha – You will need a thick variety of poha for this recipe. Do not soak the poha for more than 30 seconds, as they will turn soggy and mushy while cooking.
Green Peas – In winters, 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 tender than the frozen ones, which tastes great in this recipe.
You can use frozen green peas if you cannot find fresh ones. Just add the frozen green peas to a bowl of warm water for about 5 minutes before adding to the pan.
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. You can adjust the amount of spice powders as per your taste.
Cilantro – Finish it off with some freshly chopped cilantro (coriander leaves).
Lime Juice – Do not forget to add in some freshly squeezed lime juice, it adds a nice hint of tanginess and makes the poha taste even more delicious.
Others – You will also need cumin seeds, bay leaf, fresh ginger, green chili peppers, salt, and sugar for this recipe. Sugar adds a nice tinge of sweetness, while green chili peppers add that much-needed heat.
You can skip adding green chili peppers if you are making it for kids. You can also add some chopped cashews nuts and raisins, to add a rich touch to the recipe.
How to Make Chura Matar
Wash 1 cup of thick poha with water to remove any dirt and let it soak in 3-4 cups of water for 30 seconds. Drain the poha in a colander and keep the colander aside. Do not soak the poha for more than 30 seconds, otherwise, it will get soggy and mushy.
In the meanwhile, heat 1 tablespoon ghee in a pan over medium-high heat. 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 chili peppers to the pan and cook for 20-30 seconds.
Add 1 cup fresh green peas, salt to taste and ½ teaspoon sugar and mix everything well. Cover the pan with a tight fitting lid.
Cook the peas on medium heat until they are softened. It will take 3-4 minutes. Remove the lid and 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 another tablespoon of ghee, and 1 teaspoon lime juice and mix well. Serve hot.
I would suggest you make it fresh, as poha tends to get dry when kept for longer. But if you have leftovers, you can store them for about 2 to 3 days in an air-tight container in the fridge.
If you feel it has become a little dry, then sprinkle some water over it and reheat it in a microwave or in a pan over a stove top.
Serve Chura Matar for breakfast or snack along with a cup of masala chai on the side. It is great to pack for lunch boxes too.
Top it with some Sev/Bhujia/Namkeen and raw onions, and enjoy!
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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 chili peppers
- 1 cup green peas
- ½ teaspoon sugar
- salt (to taste)
- ¼ teaspoon garam masala spice mix
- ¼ teaspoon black pepper powder
- 2 tablespoons chopped cilantro
- 1 teaspoon lime juice
- Wash poha with water to remove any dirt and let it soak in 3-4 cups of water for 30 seconds. Drain the poha in a colander and keep the colander aside. Do not soak the poha for more than 30 seconds, otherwise, it will get soggy and mushy.
- In the meanwhile, heat 1 tablespoon ghee in a pan over medium-high heat. 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 grated ginger and chopped green chili peppers to the pan and cook for 20-30 seconds.
- Add fresh green peas, salt to taste and sugar and mix everything well. Cover the pan with a tight fitting lid.
- Cook the peas on medium heat until they are softened. It will take 3-4 minutes. Remove the lid and add garam masala powder and black pepper powder to the pan and mix well.
- Add the soaked poha, and chopped cilantro and mix everything well.
- Add another tablespoon of ghee, and lime juice and mix well. Serve hot.