Banarasi Chooda Matar / Chura Matar / Peas Poha

My love for poha/pohe started during my stay at IIT Kanpur for my Masters project. I had the opportunity to taste many authentic North Indian dishes there. While my Kerala palate really missed the nadan Kerala dishes, I nevertheless enjoyed North Indian dishes too! The canteen at our girls hostel had poha and jalebi for breakfast every Sunday, and the kitchen canteen was open until 9:30 am only if I remember correctly. My roommate used to sleep throughout the morning but I used to religiously wake up, go have breakfast and come back to sleep again until noon. I really loved that combo!

Recently I came across this recipe for poha matar while surfing the net. This is a popular Banarasi breakfast / evening snack during winters when fresh peas are available in plenty. Its recipe is completely different from the kanda poha / batata poha that I am used to and I gave it a try. It was yummy!! This is one of my go-to evening snack when I don’t have “anything interesting in the house to eat”. And it never fails to satisfy. I hope you enjoy this dish too. I wont say it tastes out of the world delicious but its easy to make, tastes good and is reasonably healthy too. You can make the whole thing in 15 – 20 minutes and that makes it a winner! For me, its much better to have this instead of some store-bought stuff as my evening snack. I have tried this recipe from banaras ka khana but have modified it to suit my taste palate. You can serve this for breakfast, as an evening snack or for dinner.

Ingredients (Serves 3 – 4 as a snack)

1. Poha/chiwra/pohe/flattened rice flakes (thick variety) –  1.5 cup

Whole milk – 1/2 cup

Fresh cream – 1/4 cup(optional)
2. Fresh / frozen green peas – 1.5 cup

3. Ghee – 2 tbsp

4. Cashews and raisins – 2 tbsp each (optional)
5. Cumin seeds/sabut jeera – 3/4 tsp
6. Ginger – 1/2 tsp, finely chopped
Green chilies –2, finely chopped
7. Black pepper powder 1/4 – 1/2  tsp
Garam masala powder – 1/4 – 1/2 tsp

8. Coriander leaves – 1/3 cup finely chopped, stems and leaves separated

9. Sugar – 1/2 tsp or to taste

10. Lemon / lime juice – 2 – 3 tsp or to taste (optional)

11. Salt – to taste
Method

1. Rinse the poha through a strainer, drain well and soak in milk and cream (optional) for 10 minutes.

2. Heat ghee in a pan and fry cashews and raisins. Remove to a plate and set aside. Next add cumin seeds and allow to splutter. Add ginger and green chilies. Saute for a few seconds. Add green peas, salt, pepper powder, garam masala powder, coriander stems and sugar. Cook for a few minutes on medium flame until peas are cooked and water is mostly evaporated.  Add the milk soaked poha, chopped fresh coriander leaves and mix well. Bring down the heat to low. Cover and cook for 2 – 3 minutes (sprinkle little water if it is very dry). Switch off. Add lemon juice, fried cashews and raisins and mix well. Serve hot/ warm with tea/coffee.