Uttar Pradesh Chura Matar Recipe: Traditional UP-Style Dish

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Table of Contents

• About Chura Matar
• Ingredients
• How To Make Chuda Matar
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• Other Breakfast Recipes We Recommend
• Chura Matar Recipe (UP Style)

At my Nani’s home in Banda, UP, chura matar was a winter staple. Fresh green peas are seasonal, so families made the most of them in breakfasts and snacks—dishes like matar ka nimona, tahri, and aloo matar were regulars. While fresh peas offer the best flavor, frozen peas work well too, so you don’t have to wait for winter to enjoy this dish.

About Chura Matar

Chura Matar (also called matar poha) is a warm, lightly spiced breakfast from Uttar Pradesh. Variations appear in Bihar and Madhya Pradesh. The Bihari version—known as chiwda chooda—is different: the poha is deep-fried and prepared like a savory chivda snack.

This recipe presents the UP-style chuda matar, noted for its pale, almost white appearance (since it skips turmeric) and an equal proportion of poha and peas for a balanced bite. In many UP towns and especially in Banaras, street stalls serve this dish in winter mornings and evenings.

Ingredients

All ingredients are easy to find at Indian groceries or online.

• Thick poha – Use the thick variety so it holds texture after soaking.
• Green peas – Fresh is preferred; frozen peas are a good substitute.
• Ghee – Adds authentic flavor; use oil for a vegan version.
• Spices – Garam masala and ground black pepper keep the flavor simple and warm.
• Cilantro – Fresh chopped coriander to finish.
• Lime juice – A splash of fresh lime brightens the dish.
• Other aromatics – Cumin seeds, bay leaf (tejpatta), grated ginger, chopped green chilies, salt, and a pinch of sugar to balance flavors.

How To Make Chuda Matar

Step 1: Place 1 cup thick poha in a mesh strainer and rinse it under running water until it softens slightly.

Step 2: Drain thoroughly and set aside to finish absorbing water.

Step 3: Heat 1 tablespoon ghee in a pan over medium-high heat.

Note: Don’t add more ghee now; too much will fry the peas instead of steaming them.

Step 4: When the ghee is hot, add 1 teaspoon cumin seeds and 1 bay leaf and let them sizzle briefly.

Step 5: Add 1 teaspoon grated ginger and 2 teaspoons chopped green chilies; sauté for 20–30 seconds.

Step 6: Reduce heat to low. Add 1 cup green peas, 1 teaspoon salt, and ½ teaspoon sugar. Mix well.

Step 7: Cover with a tight lid and cook until the peas are tender, about 4–5 minutes.

Step 8: Remove the lid and add ¼ teaspoon garam masala and ¼ teaspoon black pepper; stir to combine.

Step 9: Fold in the soaked poha and 2 tablespoons chopped cilantro, mixing gently so the poha remains fluffy.

Step 10: Add the remaining 1 tablespoon ghee and 1 teaspoon lime juice, toss to combine, and serve hot.

Pro Tips By Neha

Do not oversoak the poha; soggy poha ruins the texture. Use thick poha, rinse well, and let it rest briefly so it becomes soft but not mushy. For a richer touch, add toasted cashews and plump raisins.

Serving Suggestions

Serve chura matar with a hot cup of masala chai or ginger tea for a cozy breakfast or evening snack. It also packs well for school or office lunchboxes.

Storage Suggestions

This dish is best eaten fresh; refrigerated poha tends to firm up. If you must store leftovers, keep them in an airtight container for up to 24 hours. Re-steam briefly before serving to restore softness.