Chura Matar- Peas and beaten rice snack/ breakfast- A specialty from the city of Banaras and Bihar
Chura Matar- Beaten rice is popular as poha in Northern India but in most of the parts of Bihar and Uttar pradesh it is also named as Chura/ chuda or chooda. Chura matar is a specialty snack from the city of Banaras which is Served specially for breakfast.
As Chura matar is made with poha and fresh peas so it is mostly made during winter when fresh peas are easily available in the market. It is also a popular street snack of Bihar and U.P as most of the road side stalls and snack shops sells choora matar during winter.
Chuda matar is very different from the Maharastrian style – Aloo poha . In chura matar the tempering spices and ingredients are different from regular aloo poha. Chura matar is made with peas and poha only. Potato ,tomato or any other vegetable is not added in the authentic recipe,though I have seen many adding potato and tomatoes also .
The spices used in making chura matar are salt ,sugar ,black pepper,garam masala and either lemon juice or mango powder .Turmeric ,mustard ,curry leaves and chili powder are not added in it.The addition of garam masala,pepper powder and lots of fresh coriander makes it taste very different from regular aloo poha.
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- 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
- 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.
- 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