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Chura Matar Recipe

Chura Matar
How to make Chura Matar

Chura matar is a breakfast dish straight from Uttar Pradesh. It is a staple winter breakfast in the state. Also known as chooda matar or matar poha, this recipe is made using flaked rice and generously cooked in a pea-based masala and roasted cashew nuts.

  • Total Cook Time 20 mins
  • Prep Time 10 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Chura Matar

  • 1 and a half Cup Poha
  • 1/2 cup Fresh Green Peas
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds
  • 1 Green Chillies (chopped)
  • 1 tsp Chopped ginger
  • 1/2 cup Water
  • 1/2 tsp Garam Masala
  • 1/2 tbsp Lemon Juice
  • 10-12 Cashew Nuts

How to Make Chura Matar

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Heat oil in a pan or kadai. 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 and keep aside.
Add cumin seeds to the same oil and let them crackle. Add chilies and finely chopped ginger. Saute till the raw aroma of ginger goes away. Then add the fresh green peas and mix it well
Next add water for cooking green peas. Season with salt. Cover the pan with its lid and cook on a medium-low to medium flame till the peas are cooked.
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.
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 lemon juice and mix it with the poha.
Serve chura matar hot or warm garnished with the fried cashews.
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