India is a land of diverse cultures. Elements of Indian diversity is reflected in its languages, religions, traditions and above all FOOD. Pick a single ingredient and every state has its own way of making it and this diversity is the beauty of India. Today’s dish comes from the sacred land of Banaras – Matar Poha or Chura Matar Recipe. Poha is basically beaten or flattened Indian rice and depending on the region it goes under different names like chivda, poha, chooda/choora, Chiura, Aval and so on. Overall a simple, healthy and one pot breakfast meal that is relished in every Indian household.
RECIPE DETAILS – Close to our home, there was a street vendor named Chotu bhai Banaras wale and his chura matar was the best. His way of making chura matar was the authentic one. He started by soaking poha in milk, toasted some peanuts and then carried on with rest of the recipe.
I have improvised the recipe and present you my version of making chura matar. I have used thick poha for this recipe because thick poha (after getting wet) doesn’t get mushy and is not sticky at all. Unlike the regular poha recipe, this poha gets its spicy taste from grated ginger and peppercorns. Feel free to add veggies of your choice and make it look more colorful and healthy. Curry leaves are not added to the traditional recipe but I like the aroma of curry leaves in my poha. Save sugar and fennel seeds for the last, add it towards the end to add zing to this recipe. All in all, a perfect way to start your morning with hot Banarasi Matar Poha or Chura Matar Recipe with a cup of hot tea. 🙂
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Matar Poha or Chura Matar Recipe
- 2 cups Thick Poha
- 1/2 cup Frozen Peas
- 1 small Chopped Onion
- 1 small Chopped Green Chilies (optional)
- 1/2 cup Chopped potatoes (optional)
- 1/2 tablespoon Grated ginger (optional)
- 2 tablespoon Oil
- 6-8 pieces of Curry leaves
- A pinch of Hing/ Asafoetida
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Haldi (Turmeric powder)
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1/2 teaspoon Red Chili Flakes
- 1/2 teaspoon Coarsely crushed black peppercorns
- 1 teaspoon Fennel seeds (Sanuf)
- 1 teaspoon Sugar
- 1 tablespoon Lemon Juice - to sprinkle on top
- Salt to taste
- 3 tablespoon Chopped cilantro leaves - to garnish
- Assemble all the ingredients listed above. Some of the ingredients are not shown but added to the recipe.
- Measure poha...
- Wash it under cold water. Rub some poha grains in your fingers and if it breaks easily means it's ready for cooking.
- Set it aside until all the water has drained out.
- Heat oil in a pan, add curry eaves, hing, black peppercorns and mustard seeds. As they start to sputter mix in chopped onion and grated ginger.
- Mix and cook until onions are translucent. Mix in peas and any other vegetable you choose to add. Cook for 1-2 minute on medium flame. Mix in all the spices except sugar, saunf and lemon juice. Mix it well.
- Add poha and mix until well blended.
- Add sugar..
- Add fennel seeds/saunf and mix. Adjust seasonings and poha is ready..
- Just before serving add lemon juice and serve hot.
- Top it with your favorite savory namkeen and enjoy with a cup of hot tea.