Chura Matar
A gentle winter favorite from North India, this poha and green peas dish is soft, lightly sweet, and warmly spiced. It comes together quickly with ghee, ginger, and a squeeze of lemon for a comforting side or light breakfast.
For 4 servings
- prep · ~5 min
Rinse and soften the poha.
Place the poha in a colander and rinse it quickly under running water. Let it rest for 5 minutes so it softens without turning mushy.
TIPUse thick poha here; thin poha softens too fast and can break apart in the pan. - saute · ~6 min
Cook the peas with ginger and chili.
1.Heat ghee in a wide pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add green chili and ginger, then sauté for 30 seconds.4.Add green peas and cook until tender, stirring often, for 4 to 5 minutes. - mix · ~3 min
Mix in the poha and seasonings.
1.Add the softened poha to the pan and toss gently.2.Sprinkle in salt, sugar, and black pepper.3.Add water and mix lightly so the poha stays fluffy.4.Cook for 2 to 3 minutes on low heat until everything is warm and combined.TIPFold gently with a flat spoon so the poha grains stay separate. - garnish · ~1 min
Finish with lemon juice and coriander leaves.
Turn off the heat and drizzle in the lemon juice. Add coriander leaves and give the chura matar one final gentle mix.
- serve · ~1 min
Serve warm.
Spoon into katoris and serve warm as a light breakfast, snack, or side dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the thick poha very quickly, then let it rest undisturbed so it softens evenly without turning pasty.
- 2If using frozen peas, thaw or rinse off the ice first so extra water does not make the poha soggy.
- 3Cook the peas until just tender before adding poha; they should stay bright and slightly sweet, not wrinkled.
- 4Use a wide pan and fold with a flat spatula to keep the softened poha grains separate.
- 5Add the 2 tablespoons of water only if the poha looks dry in the pan; thick poha brands absorb differently.
- 6Stir in lemon juice only after switching off the heat so the fresh tang stays lively.
- 7For leftovers, sprinkle a little water before reheating on low heat to bring back the soft texture.
Adapt it for your goals.
Vegan
Swap the ghee for a neutral oil or coconut oil for a dairy-free version that still keeps the poha light and fragrant.
low spiceLow-spice
Reduce the green chili to one or omit it entirely for a gentler breakfast-style Chura Matar.
no sugarNo-sugar
Skip the sugar if you prefer a more savory profile; the peas still bring natural sweetness.
richerRicher
Add a little extra ghee at the end for a more festive, Banarasi-style finish and deeper aroma.
Why this is on our healthy list.
Vegetable-Forward Comfort Dish
Green peas add plant-based protein, fiber, and a hearty quality that makes this poha dish more satisfying.
Light Yet Filling
Poha cooks up soft and easy to eat, while peas help the dish feel substantial without being overly heavy.
Digestive Aromatics
Ginger, cumin, and lemon bring bright flavor and are commonly used to make simple grain dishes feel easier to digest.
Frequently asked questions
It is not ideal for this recipe. Thin poha softens almost instantly and can turn mushy when mixed with peas and seasonings.
