What is Poha?
Poha is the Indian name for flattened rice or rice flakes. In many parts of the country, they are known as Chura or Chooda. The flattened rice flakes are commonly used in the Indian sub-continent to prepare breakfast, snacks, or desserts. Poha is one of the most loved Indian breakfast recipes with flattened rice (chura), vegetables, peanuts, and spices. It is an easy, vegan, gluten-free breakfast dish. There are many poha recipes followed across India – kanda poha, batata poha, masala poha, Indori poha, and so on. Each version of poha recipe is equally delicious and has a distinct taste.
About Matar Poha
Matar Poha is one of the favourite winter versions of poha recipe. It has an addition of fresh green peas. Chura Matar is the ultimate comfort food from Uttar Pradesh that is served as breakfast or teatime snacks during the winter season. It is never prepared with frozen green peas. The soul of the dish is the taste of fresh green peas. More Reasons to LOVE Matar Poha
gluten-free one-pot dish vegan and vegetarian easy to cook and carry wholesome and fulfilling
Two Ways To Make Chura Matar
There are many ways to make matar poha. Traditionally, Banarasi Chura Matar is made with freshly flattened rice flakes. They have a slightly sweeter taste and a mouth-melting texture. The fresh green peas are tossed with ghee, green chilli, and ginger. Seasoned with black pepper, salt, sugar, lemon juice, and cumin, combined with softened rice flakes (poha). The Chura Matar I tasted in Uttar Pradesh had no onion, garlic, or tomato – the usual poha companions. The flavours were very refreshing, subtle, and clean. Then there is a modern version of the dish, commonly known as matar poha. It has mustard seeds, onion, and peanuts. I like to add a teaspoon of green chutney while making chura matar. Somehow, the trick always gives a unique taste to my matar poha.
Watch Matar Poha Video
Serving Suggestion
A few accompaniments must serve with poha – chai, green chutney, and aloo bhujia. The right way to plate a matar poha is to cover it with aloo bhujia followed by chutney and lemon juice. This Indian breakfast recipe can also be served as a tea-time snack with a hot cup of masala tea. I love the dishes that double as an excellent breakfast and a fulfilling evening snack.
Storage Suggestion
Store matar poha in an airtight container with a lid. Keep it in the refrigerator. You can store it for 2 – 3 days. After 48 hours, the texture of poha becomes dry and chewy. A poha is best enjoyed warm or piping hot. I prefer reheating it in a microwave for 1 – 2 minutes, covered with a cup of water on the side. The poha becomes steaming hot and moist. Its freshness is retained. On a busy weekday, I prepare a large batch of matar poha. Some of it we enjoy as breakfast, the leftover is packed for his office snack box, and the last bowl is saved for my evening cup of tea.
More Green Pea Recipes
Methi Matar Malai Green Peas Soup Matar Paratha Matar Ghugni Matar Kachori Matar Paneer Matar Pulao Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
