Chura Matar Recipe
User Reviews
5
Chura Matar Recipe
Description
In this recipe, thick poha is rinsed gently to soften without becoming mushy. The cooking starts by frying cashews in neutral oil until golden and setting them aside. Cumin seeds are then fried until fragrant followed by sautéing chopped green chilies and ginger to build the aromatic base.
Fresh green peas are added with a small amount of water to cook through. Seasonings such as black pepper, garam masala, and asafoetida enhance the flavor profile with mild heat and earthiness. The prepared poha is combined with the cooked peas and spices, creating a fluffed, soft-textured dish.
The addition of fresh coriander leaves and lemon juice brightens the dish and provides herbaceous and tangy notes. The cashew pieces introduce a crunchy texture that contrasts nicely with the tender poha and peas, giving Chura Matar a balanced mouthfeel and satisfying flavor. It is a satisfying dish that can be customized by adjusting spice levels and amounts of peas or poha.
Fresh green peas work best for flavor, though frozen peas are an acceptable substitute. The dish can be spiced up by increasing green chilies, black pepper, and garam masala to taste.
Ingredients
- 1.5 cups poha or 90 grams poha (flattened rice or parched rice, thick
- ½ cup green peas matar) or 80 grams matar, fresh
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds (jeera)
- 1 or 2 green chilies (hari mirch) - chopped
- 1 teaspoon ginger adrak, finely chopped
- ½ to ⅔ cup water for cooking green peas
- ½ teaspoon black pepper kali mirch powder, powder
- ½ teaspoon garam masala
- 1 pinch asafoetida (hing)
- ⅓ cup Coriander leaves dhania patta, chopped
- ½ to 1 teaspoon lemon juice
- 10 to 12 cashews (kaju)
Instructions
Preparation for chura matar
- Take 1.5 cups thick poha (90 grams) in a strainer or colander.
- Rinse with fresh water twice. Move the poha with your hands while rinsing.
- The poha just need to get softened. So rinse gently.
Making chura matar
- Heat 1 tablespoon oil in a pan or kadai. You can use any neutral flavored oil.
- Add 10 to 12 cashews (chopped or halved) and fry them in the oil.
- Fry till the cashews become golden. You can also add some raisins if you want.
- Remove with a slotted spoon and keep aside in a separate bowl or plate.
- Add 1 teaspoon cumin seeds to the same oil and let them crackle on low heat.
- Add 1 or 2 green chilies (chopped) and 1 teaspoon finely chopped ginger.
- Saute till the raw aroma of ginger goes away. Basically saute for some seconds.
- Then add the ½ cup fresh green peas (80 grams) and mix it well with the remaining ingredients.
- Next add ½ to ⅔ cup water for cooking green peas.
- Season with salt as per taste. Also add ¼ teaspoon sugar. Stir and mix well.
- Cover the pan with its lid and cook on a medium-low to medium flame till the peas are cooked.
- 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.
- 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.
- Stir and mix very well. Then add the poha.
- 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.
- Then add ½ to 1 teaspoon lemon juice and mix it with the poha.
- Switch off the heat and add ⅓ cup chopped coriander leaves. Mix very well.
- Serve chura matar hot or warm garnished with the fried cashews.
Notes
- Adjust green chili and spice levels to control the heat according to preference.
- Fresh green peas are recommended but frozen peas can be used if unavailable.
- Various types of thick poha (white or red) can be used without major changes to the recipe.
- The dish pairs well as a breakfast option or light meal, often enjoyed with a squeeze of lemon juice for added brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 234mg | 10% |
| Potassium | 231mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 474IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 24mg | 27% |
| Vitamin E | 3mg | |
| Vitamin K | 21µg | |
| Calcium | 32mg | 3% |
| Vitamin B9 (Folate) | 132µg | |
| Iron | 4mg | 22% |
| Magnesium | 55mg | 14% |
| Phosphorus | 150mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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