Banarasi Chooda Matar
Thick flattened rice tossed with fresh winter green peas, mustard tempering and a hint of sweetness, a beloved Banarasi winter breakfast.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Kadai
- •Colander
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 7 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 230 kcal
Instructions
- 1
Rinse the thick poha (flattened rice) quickly in a colander under running water. Set it aside to soften.
- 2
Heat mustard oil in a kadai (deep frying pan) until it just smokes. Turn down the heat.
- 3
Add mustard seeds and cumin seeds. Let them crackle in the hot oil.
- 4
Add slit green chillies and fresh green peas. Fry for 4-5 minutes until the peas turn bright green.
- 5
Sprinkle in turmeric. Cook until the peas are tender but still slightly firm.
- 6
Add the softened poha to the pan. Add the sugar and salt.
- 7
Mix everything gently on low heat for 3-4 minutes so the poha absorbs the flavours without breaking.
- 8
Stir in a squeeze of lemon juice and chopped coriander. Serve warm.
Chef's tips
Use only thick poha, as the thin type will turn mushy. Use fresh, sweet winter peas rather than frozen peas for the best flavour.
Ingredient substitutions
- fresh green peas → frozen peas, lightly thawed
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Sprinkle a little water and reheat gently in a pan, tossing lightly.
Common mistakes to avoid
- •Soaking the poha in water for too long, which makes the dish sticky and lumpy.
Serving suggestions
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