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

Monika Manchanda

January 14, 2018

5888 Ratings

Time:Prep: 15 M|Cook: 10 M|Total: 25 M

Makes:4 Servings

Meal:North Indian Breakfast

Cuisine:North Indian Recipes

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:

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:

Ingredients

1 1/2 Poha (Flattened rice)

1 Green peas (Matar)

2 Onions, finely chopped

3 Green Chillies, finely chopped

1/2 Turmeric powder (Haldi)

1 Mustard seeds (Rai/ Kadugu)

1 Cumin seeds (Jeera)

2 Curry leaves

1/4 Asafoetida (hing)

Salt, to taste

Coriander (Dhania) Leaves, finely chopped

Lemon juice, from one lemon

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

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.

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.

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.

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.

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

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.

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