If you are bored of making Poha the usual way, try this simple yet delectable Poha prepared in a royal way. Also known as Chura Matar, is a Banarasi twist on the usual Poha. It is a winter delicacy of the place though, when the markets are flooded with the winter produce – Green Peas / Mattar. It is quite simple to prepare but is a dish bursting with flavors.
Poha/flattened rice is quite a favorite at home. When you have no clue what to cook for breakfast, poha comes in for a rescue and within no time gets prepared. This easily digestible form of beaten raw rice is very popular across India, and every region has its own recipe of its own. Since, it is easily digestible and relatively light on the tummy, it can be eaten by the diabetic as well as people who are on a dieting spree.
Usually, it is rinsed in running water and soaked for a few minutes before adding it to a simple Indian spice tempering. It is normally eaten for breakfast or as a light snack in a variety of Indian cuisines. I make the Dilli style Poha (with tomatoes and Indian spices) on a regular basis, as well as include the Maharashtrian style Pohe (with Kanda/Batata) in our diet for the Nagpur born and brought up husband. I have heard stories about it eaten with Tarri (spiced mix) in the coastal Maharashtra.
This Banarasi version is a little different, it is loaded with desi ghee (clarified butter), milk/cream and garam masala, making it very flavorful and very different from its Maharashtrian cousin Kanda/Batata Pohe. It is a street snack available in Banaras during winters and often can been seen being sold by the local chaat vendors / snack houses popularly known as the Mishtan Bhandar’s.
Best had with a hot cup of adrak chai (Ginger Tea).
If you are bored of making Poha the usual way, try this simple yet delectable Poha prepared in a royal way. Also known as Chura Matar, is a Banarasi twist on the usual Poha. It is a winter delicacy of the place though, when the markets are flooded with the winter produce - Green Peas / Mattar. It is quite simple to prepare but is a dish bursting with flavours.
- Wash the poha in the running tap water and soak it in the mix of cream and milk for 10 minutes and keep it aside.
- Take a wok, pour the ghee into it and let it heat. Now add the cumin seeds and let it crackle.
- Add finely chopped green chilli & ginger and saute for a while, add the washed shelled green peas. Toss the peas and now add the garam masala and black pepper powder. Cover and let the peas cook.
- Once the peas is cooked, season with salt, add the finely chopped coriander leaves and give it a good stir.
- Now add the soaked poha to this mix and give it a gentle stir and cover with a lid to cook for a few minutes.
- Finish off with the lemon juice, give one last stir and serve hot with a cup of ginger tea.