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A classic winter breakfast from Uttar Pradesh, this dish combines soft flattened rice with sweet green peas. It's lightly spiced and comes together in minutes for a wholesome and satisfying meal.
For 4 servings
Prepare the Poha: Place the thick poha in a large colander. Rinse it under cold running water for 30-40 seconds, moving your fingers through it gently. Do not soak. Let it drain completely in the colander for 10 minutes. The poha will absorb the residual moisture and become soft and fluffy.
Temper and Sauté Aromatics: Heat ghee in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds, hing, and curry leaves, and sauté for 30 seconds until fragrant. Then, add the finely chopped onion, green chilies, and grated ginger. Cook for 3-4 minutes until the onions are soft and translucent.
Cook the Peas: Add the green peas, turmeric powder, and salt to the pan. Stir well. If using fresh peas, sprinkle 2 tablespoons of water, cover the pan, and cook for 5-6 minutes until they are tender. If using frozen peas, no extra water is needed; cook for just 2-3 minutes.
Combine and Heat Through: Fluff the softened poha with a fork. Add it to the pan along with the sugar and garam masala. Mix everything very gently with a light hand, ensuring you don't break or mash the poha flakes. Cook for 2-3 minutes, stirring occasionally, until the poha is heated through and has absorbed the flavors.
Finish and Serve: Turn off the heat. Drizzle the fresh lemon juice over the poha and add half of the chopped coriander leaves. Give it a final gentle mix. Garnish with the remaining coriander leaves and serve immediately while hot.
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A classic winter breakfast from Uttar Pradesh, this dish combines soft flattened rice with sweet green peas. It's lightly spiced and comes together in minutes for a wholesome and satisfying meal.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 284.75 calories per serving with 6.67g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Add 1/2 cup of crumbled paneer or a handful of roasted peanuts/cashews when you add the poha to the pan.
Incorporate 1/4 cup of finely chopped carrots or bell peppers along with the onions for added nutrition and color.
Simply replace the ghee with a neutral vegetable oil, coconut oil, or sunflower oil.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric.
Poha is rich in healthy carbohydrates, providing a steady release of energy to keep you active throughout the morning.
Green peas are an excellent source of plant-based protein and dietary fiber, which helps in muscle maintenance and promotes satiety.
As a fermented food, poha is gentle on the digestive system and is considered a good probiotic, promoting gut health.
This dish provides essential nutrients like iron from poha, Vitamin C from lemon juice, and various vitamins from green peas and fresh coriander.
Chura Matar is a traditional and popular breakfast dish from the state of Uttar Pradesh in India. It's made with 'Chura' (flattened rice or poha) and 'Matar' (green peas), tempered with spices, and is especially enjoyed during the winter months when fresh peas are abundant.
Yes, Chura Matar is considered a healthy and balanced meal. Poha is a good source of carbohydrates and is light on the stomach, while green peas provide protein, fiber, and vitamins. It's a wholesome, low-fat breakfast option.
One serving of Chura Matar (approximately 1 cup or 150g) contains around 250-280 calories, making it a suitable option for a light yet filling breakfast or snack.
Poha can turn mushy for two main reasons: using the thin variety of poha, or over-soaking/over-washing the poha. Always use thick poha and rinse it briefly under running water just until it's moist, then let it drain completely.
Absolutely. For a no-onion version, simply skip the onion. The dish will still be delicious, with the flavors of ginger, chilies, and other spices shining through.
Chura Matar is best served fresh and hot for the best texture. While you can store leftovers in the refrigerator for a day, the poha may become slightly dry upon reheating. Sprinkle a little water before microwaving or reheating in a pan to restore some moisture.