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.
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.
1.Wash 1 cup poha. Put poha in a colander and wash in running water.
2.Transfer washed poha in a mixing bowl. Add ½ cup milk and keep aside.
3. Heat 1 tbsp ghee and add 1 bay leaf and 1 tsp cumin seeds. Cook till aromatic.
4. Add some fresh ingredients; 1 chopped green chili, 1” chopped ginger and chopped stem of coriander. Flavorsome! Cook for 1 minute.
5. Time for our show stopper, peas. Add ½ cup peas.
6. Some sweetness to balance the flavors, do not skip it. In goes ½ tsp sugar.
7. ¼ cup water which will help peas to get cooked.
8. Cover and cook.
9. Till peas become soft and water is almost evaporated.
10. Add ½ tsp garam masala powder.
11. Add ½ tsp black pepper powder. Cook for a minute.
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.)
13. Mix gently and cook for 2 minutes.
14. Add salt to taste.
15. Mix, cover and cook for 4-5 minutes.
16. Switch off the flame. Add in coriander leaves.
17. Finish off with lemon juice.
18. Bon appétit!
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
1. Wash 1 cup poha. Put poha in a colander and wash in running water.
2. Transfer washed poha in a mixing bowl. Add ½ cup milk and keep aside.
3. Heat 1 tbsp ghee and add 1 bay leaf and 1 tsp cumin seeds. Cook till aromatic.
4. Add some fresh ingredients; 1 chopped green chili, 1” chopped ginger and chopped stem of coriander. Flavorsome! Cook for 1 minute.
5. Time for our show stopper, peas. Add ½ cup peas.
6. Some sweetness to balance the flavors, do not skip it. In goes ½ tsp sugar.
7. Add in a little salt, to cook peas.
8. ¼ cup water which will help peas to get cooked. Cover and cook.
9. Till peas become soft and water is almost evaporated.
10. Add ½ tsp garam masala powder.
11. Add ½ tsp black pepper powder. Cook for a minute.
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.)
13. Mix and cook for 2 minutes.
14. Add salt to taste. (Remember salt has already been added once while cooking peas, so add accordingly.)
15. Mix, cover and cook for 2-3 minutes.
16. Switch off the flame. Add in coriander leaves.
17. Finish off with lemon juice.
18. Bon appétit.
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