Banarasi Chooda Matar (Chura Matar) Recipe: A Delightful North Indian Breakfast
Banarasi Chooda Matar, also known as Chura Matar, is a traditional North Indian breakfast dish that combines the simple goodness of flattened rice (poha) with the richness of fresh cream, milk, and ghee, topped with fragrant spices and green peas. A perfect start to your day, this dish is often served with a steaming cup of masala chai, making it a hearty and flavorful morning treat.
Whether you’re looking for a nutritious breakfast to energize your day or seeking a unique addition to your meal repertoire, Banarasi Chooda Matar is sure to satisfy your cravings with its balance of spicy, creamy, and savory flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 1 cup |
| Milk | 1/2 cup |
| Fresh cream | 1/2 cup |
| Green Chilli (finely chopped) | 1 |
| Green peas (Matar, shelled) | 3/4 cup |
| Cumin seeds (Jeera) | 1 tsp |
| Ginger (grated) | 1 inch piece |
| Garam masala powder | 1 tsp |
| Black pepper powder | 1/4 tsp |
| Coriander (Dhania) leaves (finely chopped) | 1/2 cup |
| Lemon juice | 1 tsp |
| Ghee (clarified butter) | 2 tsp |
| Salt | To taste |
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Servings:
2
Cuisine:
North Indian
Course:
North Indian Breakfast
Diet:
Non-Vegetarian (can be made vegetarian by omitting ghee or using vegetable ghee)
Instructions:
-
Prepare the Poha:
Begin by washing the poha under running tap water to remove any excess starch. Once washed, soak it in a mixture of fresh cream and milk for about 10 minutes. This will allow the poha to soften and absorb the flavors. After soaking, set it aside. -
Heat the Ghee:
In a large wok or frying pan, heat the ghee over medium heat. Once the ghee is hot, add the cumin seeds and let them crackle, releasing their aroma. -
Add Spices and Aromatics:
To the ghee, add the finely chopped green chilli and grated ginger. Sauté for a minute or two until the ginger releases its fragrance and the green chilli softens. -
Cook the Green Peas:
Add the shelled green peas to the pan and toss them with the sautéed ginger and green chilli. Let the peas cook for a few minutes. If necessary, cover the pan to help the peas cook faster. -
Spice it Up:
Once the peas are tender, sprinkle in the garam masala and black pepper powder. Stir well to evenly coat the peas with the spices. Let the mixture cook for another minute or two, allowing the spices to infuse into the peas. -
Add Coriander Leaves and Season:
Season the dish with salt to taste and stir in the finely chopped coriander leaves, giving the dish a fresh, herbaceous lift. -
Combine the Poha:
Gently fold the soaked poha into the pea mixture, ensuring it is well combined. Cover the pan with a lid and let it cook for a few more minutes, allowing the flavors to meld together. -
Finish with Lemon Juice:
Just before serving, drizzle the dish with lemon juice and give it one final gentle stir. -
Serve and Enjoy:
Serve this delicious Banarasi Chooda Matar hot, alongside a refreshing cup of masala chai for a truly royal North Indian breakfast experience.
Tips and Variations:
- For a Vegan Version: Use plant-based cream and milk alternatives (like almond milk or coconut milk) and ghee alternatives like coconut oil or vegan ghee.
- Add Protein: If you prefer a more protein-packed breakfast, feel free to add some scrambled eggs or paneer cubes to the dish.
- Extra Spice: For a spicier version, increase the number of green chillies or add a pinch of red chilli powder along with the garam masala.
Banarasi Chooda Matar is not just a meal; it’s an experience. The blend of creamy textures from the milk and fresh cream, the mild heat from the green chilli, the depth of garam masala, and the crunch of fresh coriander leaves make every bite a delightful celebration of North Indian flavors. Paired with a cup of masala chai, this breakfast is perfect for those who want to start their day on a flavorful note.
