Chura Matar

Name: Chura Matar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup poha (thick variety, rinsed quickly and softened); 1.5 cup green peas (fresh or frozen); 2 tbsp ghee; 1 tsp cumin seeds; 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 1 pinch black pepper; 1 tsp sugar; 0.5 tsp salt; 2 tbsp water (to moisten the poha while cooking); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(32)

TASTE SCORE

8/10

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.

PREP

10m

COOK

15m

SERVES

1 KATORI

269 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the thick poha very quickly, then let it rest undisturbed so it softens evenly without turning pasty.
2
If using frozen peas, thaw or rinse off the ice first so extra water does not make the poha soggy.
3
Cook the peas until just tender before adding poha; they should stay bright and slightly sweet, not wrinkled.
4
Use a wide pan and fold with a flat spatula to keep the softened poha grains separate.
5
Add the 2 tablespoons of water only if the poha looks dry in the pan; thick poha brands absorb differently.
6
Stir in lemon juice only after switching off the heat so the fresh tang stays lively.
7
For leftovers, sprinkle a little water before reheating on low heat to bring back the soft texture.