Chura Matar Recipe (UP Style)

5 from 1 vote

Chura Matar Recipe (UP Style)

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

Video

Notes

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 adjust the chilies as per your taste.

Nutrition