Chura Matar Recipe: The Iconic Winter Breakfast From Banaras

Chura Matar Recipe: It is a flavour-packed winter delicacy from the spiritual city of Banaras (Varanasi). This comforting dish is made with flattened rice (poha) and fresh green peas, cooked together with mild spices, making it perfect for breakfast or evening snacks during the cold season. Unlike the Maharashtrian Kanda Poha, Banarasi Chura Matar has a slightly sweet, buttery and chatpata flavour, enhanced with milk and ghee. It is loved for its simple ingredients, quick preparation and irresistible aroma.

The beauty of this dish lies in the freshness of winter peas. When paired with soaked poha, spices, and a touch of milk or cream, it creates a soft yet rich texture that melts in every bite. Whether you are preparing it for guests, family or yourself, Chura Matar is always a crowd-pleaser. Serve it hot with tea, pickle or papad for a delightful traditional experience.

Ingredients

2 cups thick poha (flattened rice)
1 cup fresh green peas
2 tablespoons ghee or butter
1 teaspoon cumin seeds
1 chopped green chilli
1 teaspoon grated ginger
½ teaspoon turmeric powder
½ teaspoon garam masala
½ teaspoon black pepper
1 teaspoon sugar (optional but traditional)
½ cup milk or fresh cream
Salt to taste
1 tablespoon lemon juices
2 tablespoons chopped coriander leaves

Chura Matar Recipe

Wash thick poha quickly under running water and let it rest in a strainer for 8–10 minutes.
Heat ghee/butter in a pan and add cumin seeds.
Add chopped green chilli and grated ginger, sauté for a few seconds.
Add fresh peas and cook for 4–5 minutes until soft.
Add turmeric, salt, black pepper and garam masala and mix well.
Add soaked poha and toss gently so the grains don’t break.
Add sugar and milk/cream, mix lightly and cook for 2 minutes on low flame.
Switch off the flame, add lemon juice and coriander leaves.
Serve hot with papad, pickle or chai.