# Chura Matar Recipe ~ Simple Snack Preparation
**Chura Matar ~ Banarasi Style Poha with Green Peas**
Uttar Pradesh is famous for its variety of street food, featuring well-loved snacks such as [samosa](https://www.sailusfood.com/2010/03/18/samosa/), [kachori](https://www.sailusfood.com/2010/03/24/khasta-kachori-chaat/), and an array of [chaats](https://www.sailusfood.com/tag/chaat/). Among these, the Banarasi Chura Matar, referred to as Poha Matar, stands out. This scrumptious dish is particularly appreciated in the winter season when fresh green peas are plentiful.
Chura, or beaten rice flakes, acts as a flexible substitute for regular rice, notably in Northern India, including Bihar and Uttar Pradesh. The Chura Matar recipe, derived from Sangeetha’s culinary blog, showcases poha (chura/aval) and green peas as the main components, accompanied by a few spices. This ‘no onion no garlic’ recipe provides a distinct flavor and texture that is especially delightful on a brisk winter morning, enjoyed with adrak wali chai (ginger tea). The poha, soaked in milk, is mixed with green peas and fragrant spices, resulting in an irresistible flavor profile. The bright green peas not only beautify the dish but also contribute a pleasant texture to this quick-to-make snack.
### Ingredients
– 1 cup chura (beaten rice flakes)
– 1 cup fresh green peas (cooked)
– 1-2 green chilies (finely diced)
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt as needed
– 2 tablespoons oil
– Fresh coriander leaves (chopped, for garnish)
– Lemon wedges (to serve)
### Instructions
1. **Preparation of Chura**: Briefly wash the chura in water and strain it. Let it soak for around 10 minutes until it becomes soft. For a creamier result, soak it in milk instead.
2. **Cooking**: Heat oil in a pan over medium flame. Add mustard seeds and cumin seeds. Once they start to pop, add the chopped green chilies and sauté for a minute.
3. **Adding Spices**: Incorporate the turmeric powder and salt. Mix thoroughly.
4. **Combining Ingredients**: Introduce the cooked green peas to the pan and simmer for a few minutes. Next, gently fold in the soaked chura, making sure it is well combined with the spices and peas.
5. **Finishing Touches**: Cook for an additional 2-3 minutes, allowing the flavors to blend. Remove from heat and sprinkle with fresh coriander leaves.
6. **Serving**: Serve hot alongside lemon wedges for a zesty kick. Chura Matar can be relished as a breakfast item, an evening snack, or even for dinner.
### Conclusion
Capitalize on the seasonal abundance of fresh green peas by making this foolproof Chura Matar dish. Its straightforwardness and delightful taste make it an excellent addition to your meal options, whether for breakfast, a light snack, or dinner. Relish the warmth and comfort of this traditional Banarasi dish!