Chura Matar
Chura matar - UP style recipe of chooda matar or matar poha. Chooda matar is a popular evening snack.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1.5 cup thick poha (or 90 grams poha (flattened rice or parched rice))
- 1/2 cup fresh green peas ((matar) or 80 grams matar)
- 1 tbsp oil
- 1 tsp cumin seeds ((jeera))
- 1 or 2 green chilies ((hari mirch) - chopped)
- 1 tsp finely chopped ginger ((adrak))
- 1/2 to 2/3 cup water (for cooking green peas)
- 1/2 tsp black pepper powder ((kali mirch powder))
- 1/2 tsp garam masala
- 1 pinch asafoetida ((hing))
- 1/3 cup chopped coriander leaves ((dhania patta))
- 1/2 to 1 teaspoon lemon juice
- 10 to 12 cashews ((kaju))
Instructions
- 1
Take 1.5 cups thick poha (90 grams) in a strainer or colander.
- 2
Rinse with fresh water twice. Move the poha with your hands while rinsing.
- 3
The poha just need to get softened. So rinse gently.
- 4
Heat 1 tablespoon oil in a pan or kadai. You can use any neutral flavored oil.
- 5
Add 10 to 12 cashews (chopped or halved) and fry them in the oil.
- 6
Fry till the cashews become golden. You can also add some raisins if you want.
- 7
Remove with a slotted spoon and keep aside in a separate bowl or plate.
- 8
Add 1 teaspoon cumin seeds to the same oil and let them crackle on low heat.
- 9
Add 1 or 2 green chilies (chopped) and 1 teaspoon finely chopped ginger.
- 10
Saute till the raw aroma of ginger goes away. Basically saute for some seconds.
- 11
Then add the ½ cup fresh green peas (80 grams) and mix it well with the remaining ingredients.
- 12
Next add ½ to ⅔ cup water for cooking green peas.
- 13
Season with salt as per taste. Also add ¼ teaspoon sugar. Stir and mix well.
- 14
Cover the pan with its lid and cook on a medium-low to medium flame till the peas are cooked.
- 15
In between do check and give a stir. In case all the water dries up and the peas are not cooked, then add some more hot water and continue to cook the peas.
- 16
When the peas are cooked and there is some moisture in the pan, then add ½ teaspoon black pepper powder, ½ teaspoon garam masala powder and 1 pinch of asafoetida.
- 17
Stir and mix very well. Then add the poha.
- 18
Gently mix the poha with the rest of the mixture. Cook for a minute. You can also cover the pan and cook for a minute on low flame.
- 19
Then add ½ to 1 teaspoon lemon juice and mix it with the poha.
- 20
Switch off the heat and add ⅓ cup chopped coriander leaves. Mix very well.
- 21
Serve chura matar hot or warm garnished with the fried cashews.