chura matar recipe, chooda matar recipe, matar poha recipe
Print Recipe
5 from 3 votes

chura matar recipe

chura matar - UP style recipe of chooda matar or matar poha. chooda matar is a popular evening snack.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: breakfasts, snacks
Cuisine: north indian, uttar pradesh
Author: Dassana Amit


  • 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)


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. 


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.