Chura Matar
Veg
A beloved Banarasi winter breakfast — soaked flattened rice (chura) tossed with freshly shelled green peas, sautéed in ghee with ginger, green chillies, and a pinch of sugar. Available only in the green pea season.
Cuisines
Banarasi
Best for
Breakfast
Build a full meal around Chura Matar
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
|
1 cup | Poha |
|
1 cup | Pea , fresh, green |
|
2 tablespoons | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 | Chili , green, finely chopped |
|
1 inch | Ginger , grated |
|
1 pinch | Asafoetida |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
1 tablespoon | Lemon juice |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Rinse the poha under running water until it softens, then drain and set aside.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cumin seeds and mustard seeds; let them splutter.
- 4 Add green chili, grated ginger, and asafoetida, sauté for a minute.
- 5 Add fresh green peas and cook until they are tender.
- 6 Mix in the softened poha, sugar, and salt.
- 7 Cook for 3-4 minutes, stirring gently to combine all ingredients.
- 8 Turn off the heat and add lemon juice.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For an authentic touch, use fresh peas and adjust the chili to your spice preference.