Poha with green peas, also known as matar poha, is our family’s favourite breakfast in winter. I am sharing a delicious Banarsi chura matar recipe from Uttar Pradesh. Be sure to watch the video!
What is Poha?
Poha is the Indian name for flattened rice or rice flakes. In many parts of the country, they are known as Chura or Chooda.
The flattened rice flakes are commonly used in the Indian sub-continent to prepare breakfast, snacks, or desserts.
Poha is 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 followed across India – kanda poha, batata poha, masala poha, Indori poha, and so on. Each version of poha recipe is equally delicious and has a distinct taste.
About Matar Poha
Matar Poha is one of the favourite winter versions of poha recipe. It has an addition of fresh green peas.
In Northern part of India, matar poha is also known as – Chura Matar, or Banarasi Chura Matar.
Chura Matar is the ultimate comfort food from Uttar Pradesh that is served as breakfast or teatime snacks during the winter season. It is never prepared with frozen green peas. The soul of the dish is the taste of fresh green peas.
More Reasons to LOVE Matar Poha
- 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. Seasoned with black pepper, salt, sugar, lemon juice, and cumin, combined with softened rice flakes (poha).
The Chura Matar I tasted in Uttar Pradesh had no onion, garlic, or tomato – the usual poha companions. The flavours were very refreshing, subtle, and clean.
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
A few accompaniments must serve with poha – chai, green chutney, and aloo bhujia.
The right way to plate a matar poha is to cover it with aloo bhujia followed by chutney and lemon juice.
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.
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.
More Green Pea Recipes
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Matar Poha Recipe
- Heavy Bottom Kadhai
- 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
- 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.
- 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.