chura matar recipe | delicious chooda matar recipe | matar poha

chura matar recipe with step by step photos – UP style recipe of chooda matar or matar poha. chura matar is a delicious and healthy evening snack which is popular and made in many homes in uttar pradesh during the winters.

chura matar recipe

during our visit in banaras, we used to have chura matar everyday in the breakfast buffet of the hotel where we were staying. two regular banarasi breakfast dishes that would be always there in the breakfast buffet were aloo poori and chura matar.

fresh green peas are available only during winters and there are some recipes that taste good with fresh green peas only and this is one such recipe.

chura matar is made differently in both UP and bihar. in UP the making of chura matar resembles the preparation of maharashtrian kanda poha, whereas in bihar the poha is fried and is somewhat like a poha chiwda.

the taste of chura matar is very different from poha recipe (onion poha) or batata poha (potato poha). ingredients like black pepper powder, garam masala powder and asafoetida (hing) are added which makes this dish taste very different than maharashtrian kanda poha. also no onions are added. so this recipe is a no onion no garlic version of peas poha. few more variations of poha which you may like are:

serve chura matar drizzled with some lemon juice as an evening snack. you can also serve it as a side snack with masala chai.

chura matar recipe

5 from 3 votes
chura matar - UP style recipe of chooda matar or matar poha. chooda matar is a popular evening snack.
chura matar recipe, chooda matar recipe, matar poha recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Course:breakfasts,snacks
Cuisine:north indian,uttar pradesh
(1 CUP = 250 ML)

INGREDIENTS

  • 1.5 cups thick poha OR 90 grams poha (flattened rice or parched rice)
  • ½ cup fresh green peas (matar) OR 80 grams matar
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 or 2 green chilies (hari mirch) - chopped
  • 1 teaspoon finely chopped ginger (adrak)
  • ½ to ⅔ cup water for cooking green peas
  • ½ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon garam masala powder
  • 1 pinch of asafoetida (hing)
  • cup chopped coriander leaves (dhania patta)
  • ½ to 1 teaspoon lemon juice
  • 10 to 12 cashews (kaju)

INSTRUCTIONS

preparation for chura matar recipe:

  • take 1.5 cups thick poha (90 grams) in a strainer or colander. 
  • rinse with fresh water twice. move the poha with your hands while rinsing. 
  • the poha just need to get softened. so rinse gently. 

making chura matar recipe:

  • heat 1 tablespoon oil in a pan or kadai.
  • add 10 to 12 cashews (chopped or halved) and fry them in the oil.
  • fry till the cashews become golden. you can also add some raisins if you want.
  • remove with a slotted spoon and keep aside in a separate bowl or plate.
  • add 1 teaspoon cumin seeds to the same oil and let them crackle.
  • add 1 or 2 green chilies (chopped) and 1 teaspoon finely chopped ginger.
  • saute till the raw aroma of ginger goes away. basically saute for some seconds.
  • then add the ½ cup fresh green peas (80 grams) and mix it well with the remaining ingredients.
  • next add ½ to ⅔ cup water for cooking green peas.
  • season with salt as per taste. also add ¼ teaspoon sugar. mix well. 
  • cover the pan with its lid and cook on a medium-low to medium flame till the peas are cooked.
  • in between do check and give a stir. in case all the water dries up and the peas are not cooked, then add some more hot water and continue to cook the peas.
  • when the peas are cooked and there is some moisture in the pan, then add ½ teaspoon black pepper powder, ½ teaspoon garam masala powder and 1 pinch of asafoetida.
  • mix very well. then add the poha.
  • gently mix the poha with the rest of the mixture. cook for a minute. you can also cover the pan and cook for a minute on low flame.
  • then add ½ to 1 teaspoon lemon juice and mix it with the poha.
  • switch off the flame and add ⅓ cup chopped coriander leaves. mix very well.
  • serve chura matar hot or warm garnished with the fried cashews. 

NOTES

tips for making chooda matar recipe

  • for a more spicy taste, increase the number of green chilies. also add more black pepper and garam masala powder.
  • you can add more sugar if you want. 
  • can use thick white poha or thick red poha. 
  • you can add more green peas if you want.
  • fresh green peas taste best, but if you cannot get fresh green peas, then used frozen green peas. 
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preparation to make chura matar recipe

1. take 1.5 cups thick poha (90 grams) in a strainer or colander. rinse with fresh water twice. move the poha with your hands while rinsing. the poha just need to get softened. so rinse gently.

poha for making matar chura recipe

2. heat 1 tablespoon oil in a pan or kadai. add 10 to 12 cashews (chopped or halved) and fry them in the oil.

cashews to make matar chura recipe

3. fry till the cashews become golden. you can also add some raisins if you want.

cashews to make matar chura recipe

4. remove with a slotted spoon and keep aside in a separate bowl or plate.

kaju to make matar chura recipe

making chura matar

5. add 1 teaspoon cumin seeds to the same oil and let them crackle.

cumin to make matar chura recipe

6. add 1 or 2 green chilies (chopped) and 1 teaspoon finely chopped ginger.

making matar chura recipe

7. saute till the raw aroma of ginger goes away. basically saute for some seconds.

making matar chura recipe

8. then add the ½ cup fresh green peas (80 grams matar) and mix it well with the remaining ingredients.

matar for making matar chura recipe

9. next add ½ to ⅔ cup water for cooking matar.

matar for making matar chura recipe

10. season with salt as per taste.

matar for making matar chura recipe

11. next add ¼ teaspoon sugar. optional step and can be skipped. stir well.

matar for making matar chura recipe

12. cover the pan with its lid and cook on a medium-low to medium flame till the peas are cooked. instead of cooking peas, you can steam only the green peas separately. then just add the steamed peas. mix very well. then add poha and mix everything.

preparing matar chura recipe

13. in between do check and give a stir. in case all the water dries up and the matar are not cooked, then add some more hot water and continue to cook the matar.

preparing matar chura recipe

14. the water will reduce by the time the peas are cooked. there will be some moisture in the pan, which is fine. if there is too much water in the pan and the peas are cooked, then cook the mixture without a lid, so the water evaporates.

preparing matar poha recipe

15. when the water has evaporated and there is some moisture in the pan, then add ½ teaspoon black pepper powder (kali mirch powder), ½ teaspoon garam masala powder and 1 pinch of asafoetida (hing).

preparing matar poha recipe

16. mix very well.

preparing matar poha recipe

17. add the poha.

poha for preparing matar poha recipe

18. gently mix the poha with the rest of the mixture. cook for a minute. you can also cover the pan and cook for a minute on low flame.

preparing matar poha recipe

19. add ½ to 1 teaspoon lemon juice and mix it with the poha.

matar poha recipe, matar chura recipe

20. switch off the flame and add ⅓ cup chopped coriander leaves. mix very well.

matar poha recipe, matar chura recipe

21. serve chura matar hot or warm garnished with the fried cashews. drizzle some more lemon juice if you want.

chura matar

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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4 comments/reviews

  1. Is there any substitute for the poha? Pre-cooked rice, perhaps? I’ve never seen anything like poha here in the US.

    • there is no substitute for poha if the texture and taste is considered. though cooked rice can be substituted in most recipes, but the taste & texture of poha is different than cooked rice. you should be able to get poha in indian grocery stores. you will surely get it there. in english, poha is known as flattened rice or parched rice. hope this helps.