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21 MINS delivery
Matar Poha
Serves 4
25 mins
293 Kcal
Okay, let's talk Matar Poha, a breakfast MVP that's got the “easy, peasy, lemon squeezy” energy down pat—minus the lemon. This dish is basically your fluffy rice flakes vibing with juicy green peas, peanuts, and a whole bunch of flavor bombs. It's that low-maintenance BFF of breakfast recipes: comforting, wholesome, and ready to serve some serious “yum” realness in under 20 minutes. Now, Start by washing your poha (flattened rice) like it's your face on a Monday morning—quick and gentle, no scrubbing. Let it chill in a strainer while you heat up some oil in a pan. Toss in mustard seeds, cumin, and curry leaves for that aromatic sizzle that smells like a hug. Slide in onions and saut till they're golden, then throw in green chilies for a little spice drama. Next, the star of the show: matar (green peas). These little pops of sweetness soften in minutes. Add turmeric because, duh, everything's better in yellow, and season it like a pro with salt and a touch of sugar. Fold in your poha like you're tucking it into bed, and let it soak up all those spicy-sweet vibes. Enjoy the recipe of matar poha.
Ingredients required for Matar Poha
- 1 1/2 cup poha
- 1 cup matar
- 3 green chili
- 2 medium onion
- 1 lemon
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 2 sprig curry leaves
- Salt
- Coriander leaves
- 1/4 tsp hing
Cooking steps for Matar Poha
- 1First things first to start this recipe of matar poha, rinse 1 1/2 cups of poha under running water—don't let it turn into a soggy mess, just a quick rinse until soft.
- 2Set it aside and let it chill for a sec.
- 3Heat up a splash of oil in a pan, toss in 1 teaspoon each of mustard seeds and cumin seeds, and let them pop like they're at a dance party. Add a pinch (like ¼ teaspoon) of asafoetida (hing) for that je ne sais quoi.
- 4Now, throw in two sprigs of curry leaves—trust me, this is where the magic starts—and follow up with 3 finely chopped green chilies and 2 finely chopped onions.
- 5Saut this aromatic mix until the onions are golden and fragrant, making your kitchen smell like heaven.
- 6Time to brighten things up! Add 1/2 teaspoon of turmeric powder and 1 cup of fresh green peas (matar). Saut until the peas are cooked but still have a bit of crunch—because nobody likes mushy peas. Sprinkle some salt to taste, then gently fold in the poha, making sure every grain gets coated in that golden goodness.
- 7Keep the flame low here, you want everything to meld together, not burn.
- 8Once it's all warmed through, hit it with the juice of one lemon for that zesty punch, and garnish with a generous handful of chopped coriander leaves for a fresh, herby finish.
- 9Serve your recipe of matar poha hot, preferably with a steaming cup of chai on the side. It's healthy, delicious, and oh-so-easy to make—like a big warm hug in a bowl.
- 10Whether it's breakfast, brunch, or a mid-snack craving, this matar poha is about to be your new bestie.
- 11Try it and let me know—you'll be vibing with this dish in no time!