Banarasi chura matar recipe | chura matar recipe | banarasi Poha recipe with detailed photo and video recipe. a traditional and authentic Uttar Pradesh delicacy made with flattened rice and green peas. it is also popularly known as banarasi chura matar or Banarasi poha and is typically served as street food. This green peas poha can also be served as a morning breakfast recipe similar to the Maharashtrian Kanda poha recipe.
About Banarasi chura matar
Banarasi chura matar recipe | chura matar recipe | banarasi Poha recipe with step-by-step photo and video recipe. poha recipes are very popular across India and are generally used for breakfast recipes. Banarasi Chura Matar is a unique and flavorful winter dish from the culturally rich city of Varanasi. Unlike the regular poha dishes, this recipe features thick flattened rice (chura) cooked with fresh green peas, aromatic spices, and desi ghee, giving it a distinct taste and texture.
Chura matar is prepared especially during winter when fresh green peas are abundant and available in India. The combination of fragrant spices, the richness of ghee, and the freshness of peas create a perfect balance of flavours.
Traditionally served as breakfast or an evening snack, Banarasi Chura Matar is delicious and light on the stomach. It pairs well with a hot cup of chai and is often garnished with fresh coriander and lemon juice for an extra burst of flavour.
What makes this dish truly special is its simplicity and the use of easily available ingredients. The key to achieving its authentic taste lies in using thick poha and ensuring it is not over-soaked, maintaining its slightly chewy texture.
Whether you’re a fan of Banarasi cuisine or looking for a new way to enjoy poha, this dish is a must-try. Its mild sweetness, rich aroma, and comforting flavours make it a perfect addition to your winter menu!
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Essential Ingredients Perfect Banarasi chura matar Recipe
Thick Poha (Flattened Rice)–
- Use thick poha to maintain the right texture.
- Lightly rinse it to soften, but avoid over-soaking to prevent mushiness.
Fresh Green Peas
- The star ingredient of this dish, adds natural sweetness and vibrant colour.
- Fresh peas are preferred, but frozen ones can be used when not in season.
Desi Ghee/Oil
- Gives the dish its signature rich aroma and authentic Banarasi taste.
- It Enhances flavour and makes the dish more indulgent.
Cumin Seeds
- Cumin adds a depth of flavour and aids digestion.
Bay Leaf (Tej Patta)
- A fragrant spice that enhances the aroma of the dish.
- Adds a mild earthy flavour that blends well with other spices.
Asafoetida (Hing)
- A pinch of asafoetida is added for its digestive benefits and flavour.
Ginger & Green Chili
- Freshly grated ginger brings warmth and enhances the dish’s aroma.
- Green chilli adds a mild spiciness, which can be adjusted to taste.
Black Pepper Powder
- Black pepper gives a mild heat and complements the sweetness of peas.
Garam Masala
- A blend of warming spices gives the dish its distinct Banarasi flavour.
Sugar (Optional)
- A small amount enhances the natural sweetness of peas.
- It Can be adjusted or skipped based on preference.
Cashews (Kaju)
- Adds a rich, nutty crunch to the dish, making it more indulgent.
- Lightly roasted in ghee for extra flavour and texture.
Lemon Juice & Fresh Coriander
- Lemon juice adds a refreshing tangy touch.
- Chopped coriander brings freshness and enhances presentation.
Tips for Perfect Perfect Banarasi chura matar Recipe
Use thick poha to maintain the texture.
Do not over-soak the poha, as it can become mushy.
Fresh green peas enhance the taste, but we can also use frozen peas.
Adjust the sweetness as per your preference.
Cooking in desi ghee gives it an authentic taste, but you can use oil if needed.
Lightly roast the poha before rinsing to prevent sogginess.
Adding a bay leaf and a pinch of asafoetida enhances the aroma and aids digestion.
Stir gently to keep the poha fluffy and prevent it from breaking.
Add lemon juice at the end to retain its freshness and tangy flavour.
FAQs About Perfect Recipe
It pairs well with a cup of tea yoghurt, or spicy chutney.
It tastes best when fresh, but you can store it in an airtight container for up to 6 hours. It should be reheated before serving.
Yes, you can use regular cooking oil, but desi ghee enhances the authentic Banarasi flavour.
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🥣 Storing Suggestions for Banarasi chura matar
Short-term storage: If you have leftovers, store them in an airtight container at room temperature for up to 4-6 hours.
Refrigeration: For longer storage, refrigerate the dish in an airtight container for up to 24 hours.
Reheating: Reheat the chura matar in a pan on low flame before serving, and add a little water to retain moisture.
Avoid freezing: Freezing can alter the texture of poha, making it dry and unappetizing.
Serving Suggestions
- Serve Banarasi Chura Matar with a cup of masala chai for a perfect winter breakfast.
- Pair it with plain yoghurt or pickle for a complete meal.
- Traditional Style: Serve with a side of sweet and tangy tamarind chutney.
- Street-Style Twist: Garnish with sev, chopped onions, and a sprinkle of chaat masala.
- Festive Presentation: Pair with a warm glass of kesar milk or thandai for an extra festive feel.
Video Recipe
🧾Recipe Card for Banarasi chura matar Recipe
Banaras chura matar recipe | chura matar recipe
Equipment
- 1 Kadai or Pan
- 1 Mixing Bowl
- 1 Spatula
- 1 Strainer
Materials
- 1 tbsp Ghee or Oil
- 1 tsp Cumin Seeds Jeera
- 1 bay leaf
- 1 Green Chili Finely Chopped
- 1/2 inch Ginger Grated
- 1/4 tsp Asafottida
- 1 tsp Salt or as per taste
- 1 cup Green Peas Fresh or Frozen
- 1.5 cups Poha Flattened Rice
- 1/2 tsp garam masala
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Sugar Optional
- 1 tbsp Lemon Juice
- 1 tbsp Chopped Coriander Leaves
- 1 tbsp Cashew nuts
Instructions
Prepare the Poha
- Rinse the poha (flattened rice) in a strainer under running water for a few seconds. Drain and set aside.
- Let it rest for 10 minutes to absorb moisture.
Cook the Green Peas
- Heat ghee/mustard oil in a pan.
- Add cumin seeds and let them crackle.
- Add bay leaf, chopped green chillies, asafotida, grated ginger and sauté for a few seconds.
- Add 1 tbsp Cashwnuts and roast until they turn golden brown in colour.
- Add 1 cup of green peas, salt to taste , and 2 tbsp water.
- Mix well and cook for 5-8 minutes over medium flame until soft.
- Add the soaked poha to the pan and mix gently.
- Sprinkle black pepper powder, garam masala, coriander and sugar (if using).
- Stir everything on low heat for 5 minutes.
Final Touch
- Turn off the heat. Add lemon juice and mix well.
- Garnish with coriander and serve warm.
Notes
- For added flavour, you can garnish with roasted peanuts or grated coconut.
- If using frozen peas, thaw them before cooking.
- Use mustard oil for an authentic Banarasi taste, but ghee or regular oil works too.
How To Make a Perfect Banarasi Chura Matar with step-by-step photos
Prepare the Poha
- Rinse the poha (flattened rice) in a strainer under running water for a few seconds. Drain and set aside.
- Let it rest for 10 minutes to absorb moisture.
Cook the Green Peas
Heat ghee/mustard oil in a pan.
- Add the following ingridents:
- 1 tsp cumin seeds and let them crackle.
- 1 bay leaf
- 1 tsp chopped green chillies
- 1/4 tsp asafoetida
- 1 tsp grated ginger and sauté for a few seconds.
- Add 1 tbsp Cashwnuts and roast until they turn golden brown.
- Add 1 cup of green peas, salt to taste, and 2 tbsp water.
- Mix well and cook for 5-8 minutes over medium flame until soft.
- After 8 minutes stir well, add the soaked poha to the pan and mix gently.
- Sprinkle 1/4 tsp black pepper powder, 1 tsp garam masala, a handful of coriander and 1/2 tsp sugar (if using).
- Stir everything well and cook on low heat for 5 minutes.
Final Touch
- After 5 minutes all flavours are absorbed by chura and everything is cooked.
- Turn off the heat. Add lemon juice and mix well.
- Garnish with coriander and serve warm.
- Poha is ready to serve.
Notes
Ingredient Variations: If fresh green peas aren’t available we can also use frozen peas.
Sweetness Level: Adjust the sugar based on preference; traditional Banarasi-style Chura Matar is slightly sweet.
Spice Balance: If you prefer a spicier taste, increase the black pepper or add a pinch of red chilli powder.
Poha Selection: Use thick poha to avoid sogginess; thin poha may turn mushy.
Ghee vs. Oil: Desi ghee enhances the flavour, but if you prefer a vegan option, use mustard or coconut oil.
Final Thoughts
Banarasi Chura Matar is a delightful winter recipe that blends sweet, spicy, and aromatic flavours. This traditional dish is a must-try for anyone who loves authentic Indian cuisine. Whether for breakfast or as an evening snack, its rich taste and comforting texture make it a favourite among all age groups.
Try this recipe today and bring the flavours of Varanasi to your home! If you loved this dish, share your feedback in the comments and spread the joy by sharing it with friends and family.
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