How to make Chuara Matar - Poha cooked with fresh green peas and masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Pressed rice (poha) (पोहा), Green peas (हरे मटर)

Cuisine : Indian

Course : Snacks and Starters

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Chuara Matar Recipe Card

Chuara Matar

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Chuara Matar checkout Kanda Poha, Poha Egg Fried Rice, Rice Flake Fish, Mixed Sprouts Poha . You can also find more Snacks and Starters recipes like Idli, Chilled Veg Rolls, Crispy Chestnuts, Idada.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chuara Matar Recipe

  • Pressed rice (poha) 1 1/2 cups

  • Green peas 1/4 cup

  • Ghee 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Green chillies, finely chopped 2-3

  • Cashewnuts roughly chopped 2 tablespoons

  • Raisins 1 tablespoon

  • Tomatoes finely chopped 2 medium

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder 1 1/2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Potato boiled and peeled 1 medium

  • Juice of 1 lemon

  • Sev as required


Step 1

Soak poha in water for 4-5 minutes. Heat ghee in a non stick kadai. Add ginger, green chillies and sauté. Add cashewnuts, raisins and mix well. Add tomatoes and mix.

Step 2

Drain poha and set aside. Add turmeric powder, amchur, garam masala powder and green peas to the kadai and mix. Add salt and mix. Add poha and mix well.

Step 3

Cut the potato into small cubes, add to the kadai and mix well. Transfer into a serving bowl and add lemon juice. Garnish with sev and serve hot.