Banarasi Chooda Matar

How to make Banarasi Chooda Matar | Chura Matar Recipe

What is Chura Matar?

Chura matar is a delicious break from the regular poha recipes. It is a very distinct poha preparation and is sure to please one and all. Literally speaking Flatten rice (poha) is known as chura in Banaras (U.P.) and matar means peas, everywhere in India (haha). Therefore Banarasi Chooda matar is a flavourful poha preparation which has an awesome tinge of garam masala powder and black pepper powder and is loaded with lots of greens i.e. coriander and of course, peas! Chooda matar is totally different from matar poha. It is a must try winter delicacy.

Let’s talk about the ingredients for Chura Matar Recipe

As already explained, poha is used, the thick variety of poha that you use for your poha preparation. Fresh green peas work best with the Chooda matar recipe; however, you can add frozen peas in absence of fresh ones. I like to add a half cup of peas for 1 cup poha. You can add up to 1 cup. Coriander leaves, as well as stems, is used. The interesting part about the chura matar recipe is

– Poha is soaked in milk

– No turmeric powder or red chili powder is used

Another poha comes from the state of Maharashtra and it is Kanda poha. Find it here. Do check out another recipe using peas, matar pulao. Here it is.

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How to make Banarasi Chooda Matar

1.Wash 1 cup poha. Put poha in a colander and wash in running water.

Banarasi Chooda Matar

2.Transfer washed poha in a mixing bowl. Add ½ cup milk and keep aside.

Banarasi Chooda Matar

3. Heat 1 tbsp ghee and add 1 bay leaf and 1 tsp cumin seeds. Cook till aromatic.

Banarasi Chooda Matar

4. Add some fresh ingredients; 1 chopped green chili, 1” chopped ginger and chopped stem of coriander. Flavorsome! Cook for 1 minute.

Banarasi Chooda Matar

5. Time for our show stopper, peas. Add ½ cup peas.

Banarasi Chooda Matar

6. Some sweetness to balance the flavors, do not skip it. In goes ½ tsp sugar.

Banarasi Chooda Matar

7. ¼ cup water which will help peas to get cooked.

Banarasi Chooda Matar

8. Cover and cook.

Banarasi Chooda Matar

9. Till peas become soft and water is almost evaporated.

Banarasi Chooda Matar

10. Add ½ tsp garam masala powder.

Banarasi Chooda Matar

11. Add ½ tsp black pepper powder. Cook for a minute.

Banarasi Chooda Matar

12. Add soaked poha. (Well! it could be that poha appears too soft or soggy. If it so just squeezes off the excess milk and then use it. Generally, milk gets totally absorbed, but it depends on the poha used and how you like it.)

Banarasi Chooda Matar

13. Mix gently and cook for 2 minutes.

Banarasi Chooda Matar

14. Add salt to taste. 

Banarasi Chooda Matar

15. Mix, cover and cook for 4-5 minutes.

Banarasi Chooda Matar

16. Switch off the flame. Add in coriander leaves.

Banarasi Chooda Matar

17. Finish off with lemon juice.

Banarasi Chooda Matar

18. Bon appétit!

Banarasi Chooda Matar

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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