Matar Poha Recipe (Flattened Rice Stir Fry with Green Peas)

A classic North Indian breakfast recipe with the addition of peas

Monika Manchanda
Matar Poha Recipe (Flattened Rice Stir Fry with Green Peas)
1203 ratings.

With winter comes the delightful winter food, the freshest vegetables that can take any dish to the next level. Peas are one of my favorite winter vegetables and this Matar Poha Recipe made with fresh peas (you can use frozen peas when fresh are not available) is an ideal and healthy breakfast or snack. The Matar Poha is perfect for the kiddie snack box as well.

Serve the Matar Poha for breakfast or a tea time evening snack along with a hot cup of Ginger Tea.

If you like delicious wholesome Indian Breakfast, you might like to try:

  1. Akki Rotti Recipe
  2. Instant Tomato Dosa Recipe
  3. Sabudana Thalipeeth Recipe

Course: North Indian Breakfast
Diet: Vegetarian
Prep in

15 M

Cooks in

10 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 1 1/2 cups Poha (Flattened rice)
  • 1 cup Green peas (Matar)
  • 2 Onions , finely chopped
  • 3 Green Chillies , finely chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 sprig Curry leaves
  • 1/4 teaspoon Asafoetida (hing)
  • Salt , to taste
  • Coriander (Dhania) Leaves , finely chopped
  • Lemon juice , from one lemon

How to make Matar Poha Recipe (Flattened Rice Stir Fry with Green Peas)

  1. To begin making the Matar Poha Recipe, in a large pan blanch the fresh peas with a little salt. Once boiled, drain the water and keep the green peas aside.

  2. Wash the poha in fresh water once, drain the water and keep aside the poha. Don't leave a lot of water in the poha else it will turn mushy.

  3. In a heavy bottom kadai, heat oil. Add asafoetida and let it fry for about a minute. Add the cumin and mustard seeds and fry for 2 minutes till the mustard splutters and the cumin turns golden brown.

  4. Add curry leaves and split green chillies to the oil, fry for one minute. Now add the onions and fry till they are translucent and lightly golden. Stir in the turmeric, salt, the blanched peas, and the washed poha.

  5. Stir well to combine. Sprinkle a little water, cover the pan and allow the flavors to get well incorporated into the matar poha.

  6. After a couple of minutes, check the salt and spice levels and adjust to suit your taste. Turn off the heat and cover the pan for 5-6 minutes. The poha will cook in steam. Finally stir in the chopped coriander leaves and squeeze in the juice from one lemon.

  7. Serve the Matar Poha for breakfast or as an evening tea time snack topped with Bhujia.

Monika Manchanda

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Last Modified On Sunday, 14 January 2018 18:37
     
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