Chura Matar is a famous winter street food from Benaras. Laden with fresh peas, and spiced with garam masala and black pepper, this is a refreshingly fresh breakfast of evening snacks. And the best part is the poha is soaked in milk, so its very moist, unlike the dry kanda batata poha counterparts.
Iam not from Benaras, but if you know me, i have a thing for food from Benaras, its as raw and rustic as the city itself. So did this one turn out to be. I first discovered this version on choora in this article on buzzfeed on some amazing street food and then i realized, i should go check it out in none other than Sangeeta Di’s blog, and bang it was there. I also read another version which used jaggery in it, and it was intriguing, as i was not very comfortable with all the black pepper and garam masala going into the recipe. Hence as usual i came up with my own version, staying as close to the original as possible.
I have made it multiple times with different variations, and the one i like the best is with little coriander powder, a little garam masala and some grated jaggery.
- 1 1/2 cup flattened rice / poha / choora.
- 1 cup fresh peas
- 1/2 cup milk
- Salt to taste
- 1 onion, finely chopped
- 1/2 inch ginger, grated
- 1 green chilli, finely chopped
- 1 tbsp fresh coriander, finely chopped
- 1/2 tsp garam masala powder
- 2-3 pinch black pepper, as you like
- 1 inch cube jaggery grated
- 1 tsp juice of lemon
- ghee for tempering
- 1/2 tsp mustard seeds / rai
- Take 1 cup of peas in 1.5 cups of water, with 1/2 tsp of salt, and 1/4 tsp of sugar.
- Microwave for 3-4 minutes. Keep aside to cool.
- Wash the poha in little water, and strain immediately.
- Add the milk evenly all over the poha so that it is soaked well.
- Now heat a kadhai, or flat bottomed non stick pan, add the ghee to heat.
- Add the mustard seeds and cumin seeds and let it crackle.
- Add the ginger and green chilli, and fry for few seconds.
- Now add the onion, and fry till it becomes golden brown.
- Drain and add the green peas.
- Add the dry masala, salt, black pepper, garam masala, and coriander powder.
- Sprinkle grated jaggery, and mix them all.
- Now add the soaked poha, and gently mix them all.
- Add the coriander leaves, cover and let it simmer for 1-2 minutes.
- Poha is ready, squeeze lemon juice, mix.
- Serve with evening tea, or a breakfast on a cold winter morning.
- Adjust the spices as per your choice, and add sugar if you feel like.
- Read the source link for the authentic benarasi recipe.