Chura Matar
Peas and beaten rice snack- A specialty from Banaras and Bihar
Servings: 4 person
Ingredients
- 2 cup Poha / Pressed Rice
- 2 cup Green Peas / Hari Matar fresh
- 2 tbsp Green Chillies / Hari Mirch chopped finely
- 2 tsp Ginger / Adrak chopped
- 3/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 3/4 tsp Pepper Powder / Kali Mirch
- 1 tsp Garam Masala Powder
- to taste Salt / Namak
- 2 tsp Sugar / Chini
Tempering /tadka/ waghar
- 3 tbsp Clarified Butter / Desi Ghee
- 1/4 tsp Asafoetida / Hing powder
- 1.5 tsp Cumin Seeds / Sabut Jeera
- 2 tbsp Cashew Nuts / Kaju
- 1.5 tbsp Raisins / Kishmish
Instructions
- Take poha in a strainer and wash it with running water and then keep aside for 10 minutes.
- Heat ghee in a pan and add cashew nuts and stir fry till they become golden in colour.
- Now drain the cashew and add in the soaked poha.
- Add cumin seeds in the pan and when seeds start to crackle add asafoetida, chopped green chilies and raisins.
- When cumin become golden in color then add the fresh green peas ,salt and a cup of water.
- Cover the pan with a lid and simmer till peas become soft.
- If there is any water left in the peas then cook on high heat to evaporate the water.
- Now add pepper powder and garam masala in the peas and mix.
- Add the soaked poha ,sugar and mix well.
- Do sprinkle some water if the poha feels too dry.
- Add fresh coriander and lemon juice and mix well with a fork to fluff the poha.
- Serve hot with a cup of hot ginger tea.
Notes
Notes-
- Addition of turmeric is optional.
- Addition of cashew and raisins depends on your choice.
- Curry leaves ,potato, chili powder and mustard seeds are not used in this Banarasi style poha.
- Instead of lemon juice you can also use mango powder ,but I prefer adding lemon juice