Matar Poha: Spicy Flattened Rice Stir-Fry with Green Peas

Matar Poha Recipe (Flattened Rice Stir Fry with Green Peas)

Matar Poha is a delicious and nutritious North Indian breakfast or snack option. This traditional dish features poha (flattened rice) stir-fried with green peas, turmeric, and an aromatic tempering of spices, making it a flavorful treat to enjoy during the morning or evening hours. With its perfect balance of textures and fresh ingredients, this dish is not only light but also packed with essential nutrients. It is easy to prepare and can be customized with different levels of spice to suit your taste.

Ingredients for Matar Poha:

Nutritional Information:

*Note: The nutritional information is an approximation and may vary based on ingredient brands and serving sizes.

Preparation Time:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Instructions:

1. Blanch the Peas: In a large pan, bring some water to a boil and add a pinch of salt. Blanch the green peas (matar) by cooking them for about 2-3 minutes, or until they are tender. Once done, drain the water and set the peas aside.

2. Prepare the Poha: Wash the poha (flattened rice) under fresh water. Be sure not to leave too much water in the poha, as it could turn mushy. Drain the poha well and set it aside to rest.

3. Temper the Spices: Heat some oil in a heavy-bottomed kadai (pan). Add the asafoetida (hing) and fry it for about a minute until aromatic. Then, add the mustard seeds and cumin seeds, frying them for 2 minutes until the mustard seeds splutter and the cumin turns golden brown.

4. Add Curry Leaves and Green Chillies: Once the mustard seeds have spluttered, add the curry leaves and split green chillies to the oil. Fry them together for about a minute to release their fragrance and flavors.

5. Cook the Onions: Add the finely chopped onions to the pan and sauté them until they turn translucent and lightly golden brown, about 3-4 minutes.

6. Add Spices and Poha: Stir in the turmeric powder and salt. Then, add the blanched peas and the washed poha to the pan. Stir everything together gently to ensure the poha is well coated with the spices.

7. Cook the Matar Poha: Sprinkle a little water over the mixture, cover the pan with a lid, and allow it to steam for about 2-3 minutes. This will help the flavors meld together and the poha to cook further. After a couple of minutes, check the seasoning and adjust salt or spice levels according to your taste.

8. Final Touches: Once the poha is fully cooked and the flavors are well incorporated, turn off the heat. Cover the pan and let it sit for 5-6 minutes, allowing the poha to continue cooking in its steam.

9. Garnish and Serve: Finally, stir in the freshly chopped coriander leaves for a burst of freshness. Squeeze the juice of one lemon over the poha to add a tangy zing. Serve your Matar Poha warm, topped with crispy bhujia (optional), and enjoy!

Serving Suggestions:

Matar Poha makes an ideal breakfast option or a light evening snack. It can be served as-is or with a side of crunchy bhujia (crispy fried snack), pickles, or a dollop of yogurt. This dish is a great way to start your day with a nutritious and satisfying meal. It can also be enjoyed as a wholesome snack with a cup of masala chai or a refreshing glass of buttermilk.

Tips for Making the Perfect Matar Poha:

• Poha Texture: Be cautious not to soak the poha for too long in water as it can turn mushy. A quick rinse and draining are sufficient.
• Spice Levels: Adjust the quantity of green chillies and turmeric based on your preference for heat and color.
• Vegetable Variations: Feel free to add other vegetables like potatoes, carrots, or peas to make this dish even more filling and colorful.
• Bhujia Topping: For an extra crunch, top the poha with crispy bhujia or sev before serving.

Enjoy the comforting flavors of Matar Poha, a staple of North Indian breakfast cuisine, perfect for every occasion.