Poha with green peas – a delicious Banarsi-style matar poha recipe from Uttar Pradesh. Be sure to watch the video!
Estimated reading time: 3 minutes
- What is Poha?
- Two Ways To Make Chura Matar
- Watch Matar Poha Video
- Serving Suggestion
- Storage Suggestion
- Matar Poha Recipe
What is Poha?
Poha is the Hindi name for flattened rice or rice flakes. In many parts of the country, they are known as Chura or Chooda.
Poha is also one of the most loved Indian breakfast recipes with flattened rice (chura), vegetables, peanuts, and spices. It is an easy, vegan, gluten-free breakfast dish.
There are many poha recipes – kanda poha , batata poha, masala poha, Indori poha , and so on.
Poha with the addition of fresh green peas and a hint of sweetness is a winter delicacy in the Northern region of India. It is also also known as – Chura Matar, or Banarasi Chura Matar.
It is never prepared with frozen green peas . The soul of the dish is the taste of fresh green peas.
Why You’ll Love Matar Poha
- gluten-free
- one-pot dish
- vegan and vegetarian
- easy to cook and carry
- wholesome and fulfilling
Two Ways To Make Chura Matar
There are many ways to make matar poha.
- Traditionally, Banarasi Chura Matar is made with freshly flattened rice flakes. They have a slightly sweeter taste and a mouth-melting texture. The fresh green peas are tossed with ghee, green chilli, and ginger combined with softened rice flakes (poha), salt, and sugar.
- Then there is a modern version of the dish, commonly known as matar poha. It has mustard seeds, onion, and peanuts. I like to add a teaspoon of green chutney while making chura matar. Somehow, the trick always gives a unique taste to my matar poha.
Watch Matar Poha Video
Serving Suggestion
A few accompaniments must serve with poha – chai, green chutney , and aloo bhujia .
This Indian breakfast recipe can also be served as a tea-time snack with a hot cup of masala tea . I love the dishes that double as an excellent breakfast and a fulfilling evening snack.
On a busy weekday, I prepare a large batch of matar poha. Some of it we enjoy as breakfast, the leftover is packed for his office snack box , and the last bowl is saved for my evening cup of tea.
Storage Suggestion
Store matar poha in an airtight container with a lid. Keep it in the refrigerator. You can store it for 2 – 3 days. After 48 hours, the texture of poha becomes dry and chewy. A poha is best enjoyed warm or piping hot.
I prefer reheating it in a microwave for 1 – 2 minutes, covered with a cup of water on the side. The poha becomes steaming hot and moist. Its freshness is retained.
More Green Pea Recipes
- Methi Matar Malai
- Green Peas Soup
- Matar Paratha
- Matar Ghugni
- Matar Kachori
- Matar Paneer
- Matar Pulao
Ingredients
- ▢ 2 Cup Flattened rice (Poha)
- ▢ 1 Cup green peas (Matar)
- ▢ 1 Cup sliced onion
- ▢ 1 – 2 green chillies, sliced
- ▢ 2 teaspoon mustard seeds (rai)
- ▢ 5 – 6 curry leaves
- ▢ ¼ Cup peanuts
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon sugar (optional)
- ▢ 1 teaspoon green chutney
- ▢ 4 tablespoon cooking oil
- ▢ few chopped coriander leaves
- ▢ Juice of one lemon
Instructions
- Place the flattened rice in a metal colander and rinse with water. Once it is moistened nicely. Set aside. Do not rinse the poha for too long else it will turn mushy.
- Heat oil in a heavy bottom kadai. Add the mustard seeds and fry till the mustard splutters. Add curry leaves and green chilies to the oil, fry for 10 – 20 seconds.
- Now add the sliced onion, peanut, and fry for 1 – 2 minutes or till the onion turns light golden in color.
- Add the green peas and fry nicely for the next 5 minutes. Season with salt, sugar, and spices. Stir to combine.
- Once the green peas are nicely cooked add the softened flattened rice (chura).
- Add fresh coriander, lemon juice, and green chutney. Mix nicely and cover the pan with a lid. Allow the poha to cook for 2 – 3 minutes covered for the flavors to combine well. Turn off the heat.
- Serve Matar Poha for breakfast or as a tea time snack topped with aloo bhujia.
Recipe Notes:
- Try to use thick flattened rice (poha) for this recipe. The thin flakes of rice get mushy and do not tend to yield a fluffy matar poha.
- At times, I add an equal amount of poha and peas in the chura matar. You can keep the proportion either 2:1 or 1:1.
- Adding sugar is totally optional. But a hint of sweetness gives the flavors of the poha a perfect balance.The sweet tamarind chutney also gives a delicious taste to the matar poha.
- If you are using frozen green peas, make sure to thaw them at room temperature before adding to the dish.
Nutrition
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Matar Poha Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- 2 Cup Flattened rice (Poha)
- 1 Cup green peas (Matar)
- 1 Cup sliced onion
- 1 - 2 green chillies, sliced
- 2 teaspoon mustard seeds (rai)
- 5 - 6 curry leaves
- ¼ Cup peanuts
- Salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon sugar (optional)
- 1 teaspoon green chutney
- 4 tablespoon cooking oil
- few chopped coriander leaves
- Juice of one lemon
Instructions
- Place the flattened rice in a metal colander and rinse with water. Once it is moistened nicely. Set aside. Do not rinse the poha for too long else it will turn mushy.
- Heat oil in a heavy bottom kadai. Add the mustard seeds and fry till the mustard splutters. Add curry leaves and green chilies to the oil, fry for 10 - 20 seconds.
- Now add the sliced onion, peanut, and fry for 1 - 2 minutes or till the onion turns light golden in color.
- Add the green peas and fry nicely for the next 5 minutes. Season with salt, sugar, and spices. Stir to combine.
- Once the green peas are nicely cooked add the softened flattened rice (chura).
- Add fresh coriander, lemon juice, and green chutney. Mix nicely and cover the pan with a lid. Allow the poha to cook for 2 - 3 minutes covered for the flavors to combine well. Turn off the heat.
- Serve Matar Poha for breakfast or as a tea time snack topped with aloo bhujia.
Video
Notes
- Try to use thick flattened rice (poha) for this recipe. The thin flakes of rice get mushy and do not tend to yield a fluffy matar poha.
- At times, I add an equal amount of poha and peas in the chura matar. You can keep the proportion either 2:1 or 1:1.
- Adding sugar is totally optional. But a hint of sweetness gives the flavors of the poha a perfect balance.The sweet tamarind chutney also gives a delicious taste to the matar poha.
- If you are using frozen green peas, make sure to thaw them at room temperature before adding to the dish.
Nutrition
Whether you are looking for a light appetizer or a comforting bowl meal for dinner, these 15 vegetable soup recipes offer something for everyone.
Vegetable Soups are the ultimate comfort food, combining wholesome ingredients to create a nutritious, satisfying meal.
These vegetable soups are healthy and tasty, packed with vitamins, fibre, and all the good nutrients. Most of these soup recipes are vegan, and gluten-free, and can easily be adapted to suit your dietary preferences , making them perfect for a wide range of lifestyles.
All of these soup recipes have one ingredient in common – a flavoursome vegetable stock. Here is my detailed guide on how to make vegetable stock at home.
Dive into my collection of tried and tested vegetable soup recipes and discover how easy it is to turn humble vegetables into delicious bowl meals!
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