Banarasi chura matar is made with poha. Flattened rice, beaten rice, or dried rice flakes are both examples of poha. It’s a well-known ingredient in India, where it’s used in a variety of meals, including breakfast, lunch, snacks, and desserts.
Breaded rice flakes, also known as chura in parts of northern India, especially Bihar and Uttar Pradesh, are a versatile rice substitute. Poha (chura/aval) and green peas are the key ingredients in this chura matar recipe, which I adapted from the Sangeetha food page. Also, The taste and texture of this recipe without onions has a mystical quality to it.
Chura Matar
Poha is a common Indian breakfast dish that is both nutritious and simple to cook. However, each state in India has its own poha variant, and Chura Matar is a Banarasi version of the classic poha. And a cup of hot chocolate can also be served as an evening snack.
Poha with green peas and milk are combined with herbal spices and plenty of fresh coriander. And, the lovely round gems add color and texture to make it a fast snack.
As a huge fan of this fat-laden, rich, fluffy, and amazingly delicious dish, I can vouch for the recipe. I’m sure that once you’ve tried Banasrasi Chura Matar, you’ll want to make it a routine part of your diet. However, health-conscious individuals should be aware that, though it tastes delicious, it is high in fat and other unhealthy ingredients.
I spent a lot of time in Varanasi having taste an authentic and delicious Banarasi Chura Matar recipe, and the result is the following recipe for a delicious winter snack. Please give it a try; I am confident you will like it. Now, let’s look at the recipe of chura matar in a few easy steps.
The equipment used in making of chura matar involves Frying pan. You can check it out on online if the food sticks in your cooking.
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Read other breakfast recipe by nalini’s kitchen here.
great snack recipe
Looks delicious, thanks for the recipe.