# Chura Matar Recipe ~ Quick to Prepare Snacks
**Chura Matar ~ Banarasi style Poha with green peas**
Uttar Pradesh is famous for its wide range of street food selections, featuring beloved snacks like [samosa](https://www.sailusfood.com/2010/03/18/samosa/), [kachori](https://www.sailusfood.com/2010/03/24/khasta-kachori-chaat/), and various [chaats](https://www.sailusfood.com/tag/chaat/). Among these, the Banarasi Chura Matar, also referred to as Poha Matar, is a favored winter dish, particularly when fresh green peas are plentiful.
Chura, or flattened rice flakes, acts as a flexible substitute for conventional rice and enjoys popularity in Northern India, particularly in Bihar and Uttar Pradesh. The Chura Matar recipe, inspired by Sangeetha’s culinary blog, features poha (chura/aval) and green peas as the primary ingredients, enhanced by a few spices. This dish is distinguished by its exceptional taste and texture, making it a delightful choice for a meal without onion or garlic. It is particularly enjoyable on a brisk winter morning, served alongside adrak wali chai (ginger tea).
The cooking process involves soaking poha in milk, then mixing it with green peas and fragrant spices, topped with a generous portion of fresh coriander. The blend of tastes is not only irresistible but also visually stunning, thanks to the bright green peas that contribute color and texture to this uncomplicated yet gratifying snack.
### Ingredients
– 1 cup flattened rice flakes (poha/chura)
– 1 cup fresh green peas (boiled)
– 1-2 green chilies (finely chopped)
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt to taste
– 2 tablespoons oil
– Fresh coriander leaves (chopped)
– Optional: Milk for soaking poha
### Instructions
1. **Preparation of Poha**: Wash the flattened rice flakes under running water to eliminate any impurities. If preferred, soak them in a bit of milk for extra richness. Let them rest for about 10-15 minutes until softened.
2. **Cooking**: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to crackle.
3. **Adding Spices**: Add the chopped green chilies and sauté for a minute. Introduce turmeric powder and salt, stirring well.
4. **Incorporating Peas**: Add the boiled green peas to the pan and cook for a few minutes until warmed through.
5. **Combining Ingredients**: Carefully fold in the soaked poha, ensuring it is evenly coated with the spices and mixed with the peas. Cook for an additional 2-3 minutes.
6. **Finishing Touches**: Remove from heat and mix in the chopped coriander leaves. Adjust seasoning if needed.
7. **Serving**: Serve hot as a breakfast dish, evening snack, or light dinner.
### Conclusion
Chura Matar is a simple snack that wonderfully highlights the seasonal freshness of green peas. Its straightforward preparation and delightful flavors render it an ideal option for any meal throughout the day. Relish this dish as a warm and wholesome choice that embodies the spirit of Uttar Pradesh’s culinary tradition.