Chura Matar Recipe (UP Style)
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Chura Matar is a delicious Indian winter breakfast dish made using flattened rice (poha) and fresh green peas (matar). It is popular in UP and Bihar, but the cooking styles vary between the two states. In this post, learn to make it in the UP style.
If you are looking for more poha recipes, here are some you can try at home: Indori Poha, Poha Bhel, and Green Poha.
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In my Nani’s house in Banda, UP, winter breakfast was Chura Matar at least 4 times a week. The tradition of using seasonal produce was very strong, and since green peas were available only during the winter, they were used to the fullest. Matar ka Nimona, Tahri, Aloo Matar, etc., were made on repeat to enjoy the bounty of fresh green peas.
My mom says the best Chura Matar is made only with fresh winter peas. But honestly, I have tried it with frozen peas, and it tastes just as delicious. Please take my word for it and don’t wait until 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 Chiwda, a popular Indian snack usually served with tea.
In this post, I am sharing the UP Style Chuda Matar recipe.
UP Style Chuda Matar is white, unlike other poha recipes (which are yellow from turmeric), and has equal amounts of poha and peas. It has a unique taste, which 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; if 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 freshly squeezed lime juice for a hint of tanginess and make the poha 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.
You can adjust the chilies as per your taste.
How To Make Chuda Matar
Step 1: Transfer 1 cup of thick poha to a mesh strainer and rinse it well with water.
Step 2: Drain well and keep aside.
Step 3: 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 rather than steam.
Step 4: Once the ghee is hot, add 1 teaspoon cumin seeds and 1 bay leaf and let them crackle for 4-5 seconds.
Step 5: Add 1 teaspoon grated ginger and 2 teaspoon chopped green chilies to the pan and saute for 20-30 seconds.
Step 6: Reduce the heat to low.
Step 7: Add the following ingredients and mix everything well.
- 1 cup of fresh green peas
- 1 teaspoon salt
- ½ teaspoon sugar
Step 8: Cover the pan with a tight-fitting lid.
Step 9: Cook until the peas are softened (4-5 minutes).
Step 10: Remove the lid, add ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder to the pan, and mix well.
Step 11: Add the soaked poha and 2 tablespoon chopped cilantro and mix everything well.
Step 12: Add the remaining 1 tablespoon of ghee and 1 teaspoon of lime juice, and mix well.
Step 13: 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 up the water and become soft and fluffy.
You can add chopped cashews and raisins to give the recipe a rich touch.
Serving Suggestions
Serve Chura Matar with a hot cup of masala chai or ginger chai for breakfast or an evening snack. It is also good to keep in school or office lunchboxes.
Storage Suggestions
Chuda matar tastes best when freshly made. The poha gets hard when refrigerated and is not very pleasant to eat.
However, if you have leftovers, you can store them in an airtight container for 24 hours. Steam the chura matar so that it regains its softness before serving.
Other Breakfast Recipes We Recommend
Indian Breads
Gobi Paratha Recipe (Cauliflower Paratha)
Indian Snacks
Dhebra Recipe
Indian Breakfast
Rava Pongal Recipe (Sooji Pongal)
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Chura Matar Recipe (UP Style)
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.