Chura Matar Recipe Whiskaffair

on Mar 04, 2021, Updated Mar 17, 2024 If you are looking for more poha recipes, here are some you can try at home: Traditional Poha, Indori Poha, Red Rice Kanda Poha, Poha Bhel, and Green Poha. Banarasi food has a vibe. My parents did their MBBS in Allahabad, which is very close to Banaras, and would visit Banarasa very often. Perhaps during one of those trips, they picked up a liking for Chura Matar. My mom makes it very often in winter when fresh green peas appear on vegetable vendors’ shelves. She says the best Chura Matar is made only with fresh winter peas. But, honestly, I have tried it with frozen peas, and it tastes equally delicious. Please take my word and don’t wait for the winter to try this delicacy!

About Chura Matar

Chura Matar (Matar Poha) is a warm breakfast dish popular in Uttar Pradesh. It is also made in some parts of Bihar and Madhya Pradesh. The Bihari version is a little different from the UP and MP version and is called Chiwda Chooda. In the Bihari version, poha is deep-fried and prepared like a Chiwda, which is a popular Indian snack that is usually served with tea. In this post, I am sharing Banarasi Style Chuda Matar recipe. Banarasi Chuda Matar is white, unlike other poha recipes (yellow from the use of turmeric), and has an equal amount of poha and peas. It has a unique taste, and that’s what makes it different and delicious. Many street stalls or chaat bhandar sell this dish for breakfast or evening snacks during winter in many cities of Uttar Pradesh, especially in Banaras.

Ingredients

The ingredients are available in any Indian grocery store or online. Poha – You will need a thick variety of poha for this recipe. Green Peas—Try to use fresh green peas, but if they are unavailable, frozen ones also work. Ghee – Make chura matar in ghee to give it an authentic taste. But if you want to make a vegan version, you can use oil too. Spice Powders – This recipe uses only two spice powders: garam masala and ground black pepper. Cilantro – Finish it with freshly chopped cilantro (fresh coriander leaves). Lime Juice – Add some freshly squeezed lime juice; it adds a hint of tanginess and makes the poha taste even more delicious. Others – This recipe needs cumin seeds, bay leaf (tejpatta), fresh ginger, green chilies, salt, and sugar. Sugar adds a nice tinge of sweetness, while green chilies add that much-needed heat. Drain well and keep aside. While the poha is resting, heat 1 tablespoon 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. Add 1 teaspoon grated ginger and 2 teaspoon chopped green chilies to the pan and saute for 20-30 seconds. Add the following ingredients and mix everything well.

1 cup of fresh green peas 1 teaspoon salt ½ teaspoon sugar

Cover the pan with a tight-fitting lid. Remove the lid, add ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder to the pan, and mix well. Add the soaked poha and 2 tablespoon chopped cilantro and mix everything well. Serve hot. If you are making it for kids, you can skip adding green chilies. You can add some chopped cashew nuts and raisins to add a rich touch to the recipe.