Poha is one of the most loved Indian breakfast recipes prepared with flattened rice (chura), vegetables, peanuts, and spices. It is an easy, vegan, gluten-free breakfast dish. Matar Poha loaded with fresh green peas is our family favorite breakfast during the winter season.
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 – kanda poha, batata poha, masala poha, Indori poha, and so on. Each version of poha recipe is equally delicious and has a distinct taste to it.
During the winter season, I add loads of fresh green peas to the dish to make matar poha.
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.
About Matar Poha
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.
There are many ways to make matar poha. I am sharing with you a fuss-free method that I have been following for years to make a delicious bowl of poha in less than 30 minutes.
Reasons to LOVE Matar Poha
vegan and vegetarian
easy to cook and carry
wholesome and fulfilling
My Secret Trick
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 or light brown sugar to the poha. I am sure you will feel the delicious difference in the taste.
Watch Matar Poha Video
There are a 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.
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.
Store matar poha in an airtight container with the 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 along with a cup of water on the side. The poha becomes steaming hot and moist. Its freshness is retained.
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.