Poha is one of the most loved Indian breakfast recipes prepared with flattened rice (chura), vegetables, peanuts, and spices. It is a simple, vegan, gluten-free breakfast dish. Light on the stomach and absolute family favorite this poha recipe is loaded with fresh green peas.
What is Poha?
Poha is the Indian name for flattened rice or rice flakes. In many parts of the country, they are also known as chura.
The flattened rice flakes are commonly used in the Indian sub-continent to prepare breakfast, snacks, or desserts.
There are many poha recipes followed across the country.
Each version of poha recipe is equally delicious and has a distinct taste to it.
One thing that I love most about poha is – it is a flexible dish. I mean one can totally customize it as per personal preference.
Matar Poha Recipe
Matar Poha is one of the winter favorite versions of poha recipe. It has an addition of fresh green peas.
In different parts of India, matar poha is also known as – Chura Matar, or Banarasi Chura Matar.
Like during the winter season I tend to add tons of fresh green peas in the poha to make matar poha or on other occasions, finely diced potatoes are added.
At times, I prepare it only with the sliced onions to make kanda poha. There can be an infinite combination of vegetables and flattened rice.
How do I like my matar poha? Undoubtedly with tons of fresh green peas. Whenever I am making poha the ratio of flattened rice and green peas is 1:1.
There are few accompaniments that are must serve with poha – chai, green chutney, and aloo bhujia.
The right way to plate a matar poha is to cover it with a generous layer of aloo bhujia followed by a drizzle of chutney and lemon juice.
This Indian breakfast recipe can also be served as a tea-time snack with a hot cup of masala tea. I love the dishes that double as an excellent breakfast and a fulfilling evening snack.
On a busy weekday, I prepare a large batch of matar poha. Why? Some of it we enjoy as breakfast, the leftover is packed for his office snack box and the last one bowl is saved to accompany my evening cup of green tea.
Watch Matar Poha Recipe Video
One Secret Tip
Somehow, the trick always gives a unique taste to my matar poha.
If you are not having sweet chutney in stock then add a teaspoon of white granulated sugar to the poha. I am sure you will feel the delicious difference in the taste.
More Indian Breakfast 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.