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The Veggie Indian

Healthy Vegetarian & Vegan food recipes, from around the world.

Chura Matar | Poha recipe from Bihar | Easy and healthy breakfast recipes

by 30 Comments

India is a big country, with climate getting a different shade every 3-4 hours of drive. And with that, food changes too. With as many states as we have, it’s very difficult for a person to be acquainted with all the cuisines and their specialties in one life. Still, for most recipes, the core ingredients remain the same and spices make all the difference in the taste. Like this simple breakfast dish made with roasted rice flakes, is known by different names as Poha, Chivda, Choorha, Aval etc. depending on the state/region you are in. Whatever the name, I have always loved this simple and nutritious meal. Its quite a versatile breakfast dish, and you can use any veggies of your choice to make it a balanced meal with good carbs, some fat and plenty of minerals and vitamins. 

chura matar
While growing up, I was used to the milder, simpler version of Poha made with minimum spices and the only vegetable used was potato. I discovered this new spicier version after my marriage, during the initial days of my stay with the in-laws. Its one of the favourite breakfast in Eastern U.P. and Bihar. I had had the Maharashtrian style Kanda Poha as well, but then this version was completely different. While in Maharashtra, onion is used extensively in Poha; Bihari Chura gets most flavors from lots of garlic that goes into the dish. And honestly, the overall taste is so much different that it tastes like an entirely dish altogether. And panchphoran (5 spice mix) used, also adds to the sharp and spicy nature which is bound to be loved by food lovers. No wonder! Since Banarasi food is infamous for its Chatpata Khana. 
Some more recipes using green peas – Soya Matar Masala |  Restaurant style Matar Paneer | Green peas paratha

Another major difference between the humble Poha from South and this fiery chudha matar from Bihar, is the use of peanuts. While in Maharashtra, peanuts are kind of mandatory to go into the dish; its Bihari sibling doesnt call for it. You can add it of course, if you want. But the star ingredient here is Matar (green peas) which is also known as Chimmi  in local language. Also, instead of curry leaves, fresh cilantro (coriander leaves) are used. So thats it folks, you have traveled through the states already. 🙂 

(Note- in this recipe, I have used both peanuts and curry leaves but they are not used in traditional recipes)

More recipes from Bihar: Litti Chokha | Green peas paratha | Sattu ka Paratha 

 

chura matar
What you need?
1 cup Poha
1 cup green peas ( thawed if frozen )
1 medium potato, chopped small ( completely optional ) 
1 tsp Panch phoran
4-5 garlic cloves, minced (or more, if you like) 
A small piece of ginger, grated
1 large onion, thinly sliced
1 tsp turmeric, red chilli powder each
1 green chili, finely chopped
1 tsp Oil
½ cup cilantro to garnish
1 tsp Garam Masala ( optional )

chura matar
How to make? 

  • Heat oil in a pan and throw in panchphoran. Add in chopped onion and fry till light brown.
  • Add in green chilies, minced garlic and grated ginger and sauté for a min on medium flame.
  • Add in turmeric, red chili powder, mix and saute for a minute. Throw in the green peas and mix well, cook covered for 4-5 minutes to let the flavours absorbed by the peas. 
  • Meanwhile, wash poha thoroughly and keep it in a colander to let the excess water drain out but poha remains moist. Check green peas, and when they are almost cooked, add Poha into the pan and fold gently. 
  • Keep stirring frequently in between until any excess moisture evaporates and leaves poha light and fluffy in texture. 
  • Garnish with finely chopped cilantro leaves and mix well before serving, you can also sprinkle some garam masla aonto it for more warm and pungent flavour.

chura matarNotes:

  • Some more veggies that you may use are – broccoli, cauliflower, cabbage etc.
  • Use thick variety of poha since the thinner flakes get mashed up quickly
  • If you are skeptical about the taste, you may do a mix and match and add in those ingredients which you like and see if that’s up to your liking. Like adding peanuts and curry leaves to it, or omitting garlic and garam masala. Try and see what suits you 🙂

Here goes the Maharashtrian favorite Kanda Poha recipe as well:

poha

 

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Comments

  11. Wonderful, tempting clicks! I have never had this but the way you have presented it looks so inviting, flavourful and healthy and the way you have described the “journey” makes me want to taste the difference.

    Reply

  21. saw this recipe and nimona…it brought back memories of my childhood…used to relish these dishes made by mom..ya i do prepare these dishes myself but then mom’s food is always so special and tasty..thanx for putting up these dishes…

    Reply

  23. I agree absolutely, the tastes that we grow up with are stuck. I am super fussy about food myself if it is not done right, I can’t eat it:).
    I’ve never tried this version, oh ghosh it looks so tasty.I got to delve into Banarasi khaana .

    Reply

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