Matar Poha (Flattened Rice Stir Fry with Green Peas)
This delightful Matar Poha recipe is a perfect winter breakfast or snack, especially when made with fresh peas. Packed with flavors and nutrients, it’s a great choice for the kiddie snack box as well. If fresh peas aren’t available, frozen peas can be used as a substitute. This easy-to-make dish offers a light, healthy meal that fits perfectly within a North Indian breakfast.
Course: North Indian Breakfast
Cuisine: North Indian
Diet: Vegetarian
Ingredients:
- 1 1/2 cups Poha (Flattened rice)
- 1 cup Green peas (Matar)
- 2 Onions, finely chopped
- 3 Green Chillies, finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 2 sprigs Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- Salt, to taste
- Fresh Coriander (Dhania) leaves, finely chopped
- Juice of one Lemon
Preparation Time:
15 minutes
Cook Time:
10 minutes
Instructions:
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Blanch the Peas: Start by blanching the green peas in a large pan with a little salt. Once boiled, drain the water and set the peas aside.
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Prepare the Poha: Wash the poha under fresh water and drain it well. Avoid leaving excess water as it may turn the poha mushy. Set the washed poha aside.
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Fry the Spices: In a heavy-bottomed pan or kadai, heat a little oil. Add asafoetida (hing) and let it fry for a minute. Then, add the mustard seeds and cumin seeds. Fry for 2 minutes until the mustard seeds splutter and the cumin seeds turn golden brown.
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Add Aromatics: Add the curry leaves and split green chillies to the pan and fry for one minute. Then, stir in the chopped onions and cook until they become translucent and lightly golden.
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Combine Ingredients: Add turmeric powder, salt, the blanched peas, and the washed poha to the pan. Stir well to combine. If needed, sprinkle a little water to help the poha cook.
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Steam Cook: Cover the pan and let the flavors meld together by steaming for a few minutes. Afterward, taste and adjust the salt and spice levels to your preference.
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Final Touches: Turn off the heat and let the poha rest, covered, for 5-6 minutes to cook fully in steam. Stir in freshly chopped coriander leaves and squeeze the juice of one lemon over the poha.
Serve this delicious Matar Poha for breakfast or as an evening tea-time snack. It can also be topped with bhujia for an added crunch.
Enjoy your Matar Poha, a wholesome and nutritious North Indian delight!
