Simple, practical, and full of everyday flavour, chura matar recipe | chura matar banane ki vidhi is a vegetarian Uttar Pradesh breakfast made with poha / aval / chura, milk, and oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2 Servings
- Category: Breakfast
- Cuisine: Uttar Pradesh
Ingredients
- 1 cup poha / aval / chura (thick)
- ¼ cup milk
- 3 tsp oil
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 inch ginger (finely chopped)
- 1 chilli (finely chopped)
- 5 cashew / kaju (halves)
- ½ cup peas / matar
- ½ tsp sugar
- 4 tbsp water
- ½ tsp pepper (crushed)
- ½ tsp garam masala
- ¾ tsp salt
- 2 tsp lemon juice
- 2 tbsp coriander (finely chopped)
Method
- firstly, in rinse 1 cup thick poha in running water.
- take the rinsed poha in a large bowl and pour ¼ cup milk.
- you can also pour cream along with milk.
- mix well and allow to soak for 10 minutes.
- now in a large kadai, heat 3 tsp oil, 1 tsp cumin, pinch hing, 1 inch ginger, 1 chilli and 5 cashews.
- roast until the cashew turn golden brown.
- further, add ½ cup peas and ½ tsp sugar.
- saute for a minute. adding sugar will help to retain the colour of peas.
- now add 2 tbsp water, cover and simmer for 2 minutes.
- cook until the peas are cooked well.
- additionally add ½ tsp pepper, ½ tsp garam masala and ¾ tsp salt.
- saute and mix al the spices well.
- add in soaked poha and mix gently.
- further add 2 tbsp water, cover and simmer for 5 minutes.
- make sure to stir in between to prevent from burning.
- also, add 2 tsp lemon juice and 2 tbsp coriander. mix well.
- finally, enjoy chura matar with curd or pickle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
