Chura Matar
A classic winter breakfast from Uttar Pradesh, this dish combines soft flattened rice with sweet green peas. It's lightly spiced and comes together in minutes for a wholesome and satisfying meal.
For 4 servings
5 steps. 15 minutes total.
- 1
Prepare the Poha: Place the thick poha in a large colander
- a.Rinse it under cold running water for 30-40 seconds, moving your fingers through it gently. Do not soak. Let it drain completely in the colander for 10 minutes. The poha will absorb the residual moisture and become soft and fluffy.
- 2
Temper and Sauté Aromatics: Heat ghee in a wide pan or kadai over medium heat
- a.Once hot, add the mustard seeds and let them splutter. Add the cumin seeds, hing, and curry leaves, and sauté for 30 seconds until fragrant. Then, add the finely chopped onion, green chilies, and grated ginger. Cook for 3-4 minutes until the onions are soft and translucent.
- 3
Cook the Peas: Add the green peas, turmeric powder, and salt to the pan
- a.Stir well. If using fresh peas, sprinkle 2 tablespoons of water, cover the pan, and cook for 5-6 minutes until they are tender. If using frozen peas, no extra water is needed; cook for just 2-3 minutes.
- 4
Combine and Heat Through: Fluff the softened poha with a fork
- a.Add it to the pan along with the sugar and garam masala. Mix everything very gently with a light hand, ensuring you don't break or mash the poha flakes. Cook for 2-3 minutes, stirring occasionally, until the poha is heated through and has absorbed the flavors.
- 5
Finish and Serve: Turn off the heat
- a.Drizzle the fresh lemon juice over the poha and add half of the chopped coriander leaves. Give it a final gentle mix. Garnish with the remaining coriander leaves and serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (mota poha). Thin poha will disintegrate and become mushy.
- 2Rinse the poha quickly; never soak it. Soaking makes it lumpy and sticky.
- 3The small amount of sugar is traditional and crucial for balancing the savory and tangy flavors.
- 4Mix the poha into the pan very gently to keep the flakes separate and fluffy.
- 5For extra crunch and protein, you can add a handful of roasted peanuts or cashews along with the onions.
- 6Adjust the number of green chilies to suit your preferred spice level.
Adapt it for your goals.
Protein-Rich
Add 1/2 cup of crumbled paneer or a handful of roasted peanuts/cashews when you add the poha to the pan.
Vegetable LoadedVegetable-Loaded
Incorporate 1/4 cup of finely chopped carrots or bell peppers along with the onions for added nutrition and color.
Vegan VersionVegan Version
Simply replace the ghee with a neutral vegetable oil, coconut oil, or sunflower oil.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric.
Why this is on our healthy list.
Good Source of Energy
Poha is rich in healthy carbohydrates, providing a steady release of energy to keep you active throughout the morning.
Rich in Plant-Based Protein
Green peas are an excellent source of plant-based protein and dietary fiber, which helps in muscle maintenance and promotes satiety.
Light and Easy to Digest
As a fermented food, poha is gentle on the digestive system and is considered a good probiotic, promoting gut health.
Packed with Vitamins and Minerals
This dish provides essential nutrients like iron from poha, Vitamin C from lemon juice, and various vitamins from green peas and fresh coriander.
Frequently asked questions
Chura Matar is a traditional and popular breakfast dish from the state of Uttar Pradesh in India. It's made with 'Chura' (flattened rice or poha) and 'Matar' (green peas), tempered with spices, and is especially enjoyed during the winter months when fresh peas are abundant.