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. 🙂