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Matar Poha or Chura Matar Recipe

5 from 6 votes
Total: 20 minutes
Serves 4 PEOPLE

Matar Poha or Chura Matar Recipe

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. 🙂

While you are here try other breakfast recipes – Vermicelli upma, Uttapam, Bread Poha, Paneer Paratha, Leftover dal paratha and more…..

Matar Poha or Chura Matar Recipe

Matar Poha or Chura Matar Recipe

5 from 6 votes
Banarasi Chooda Matar or Chivda is a delicious one pot Indian breakfast prepared with flattened rice & peas.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 PEOPLE



  • 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



  • 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.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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  1. Asiya Subani says:

    The matar poha is absolutely mouth watering with delicious pictures… Lovely blog Ruchi… Good Work…

  2. Dipali says:

    I make them very often , and its my family favorite. Tried your way and it tasted even mazedaar. Thanks for sharing and showing such easy methods.

  3. Dimpy Rodrigues says:

    Recipe looks very simple n interesting.Thanks for sharing it…

  4. Madhu says:

    This is probably the best recipe of chura matar. I added green chutney to my poha recipe and it was super yum! Thanks Ruchi for sharing and you explain each step clearly and to the point. Following you from now on.