Chura Matar, Varanasi's Winter Breakfast Is A Take On Poha
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If you walk down the streets in Varanasi – or Banaras as it was better known – during the early hours of the morning, you’re sure to catch sight of its legendary street food culture coming to life. The holy city on the banks of the Ganga in Uttar Pradesh is defined by its rich culture which is reflected in its cuisine. There are a number of popular street food dishes that keep the public of the city well-fed at all hours of the day or night but one of the most in-demand breakfasts during winter is the classic Chura Matar. 

This special warm breakfast is also popular in Bihar and Madhya Pradesh, but they differ slightly in their style of preparation, in Bihar it’s called Chiwda Chooda and is deep fried. The style made in Varanasi is slightly different although like many breakfast dishes across India, the primary ingredient is flattened rice, often called churra, chura or poha. 

Unlike most poha recipes which are tinged yellow from the use of turmeric, Churra Matar is left white with a splash of green from the fresh winter peas. The contrast of the rice flakes with the pop of fresh pea lends a unique flavour and texture to the dish. Many people recreate the dish throughout the year but the general agreement is that for the full effect, you need to use fresh peas not frozen and that can only be done during the winter months. 

Ingredients

  • 1 cup thick poha
  • 2 tablespoons ghee (divided)
  • 1 teaspoon cumin seeds
  • 1 whole bay leaf
  • 1 teaspoon grated ginger
  • 2 teaspoons chopped green chillies
  • 1 cup green peas
  • ½ teaspoon sugar
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon black pepper powder
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
  • 1 teaspoon freshly squeezed lime juice

Method

  • In a mesh strainer and rinse the poha it well with water till it runs clear and then drain it thoroughly before keeping it aside. 
  • Heat 1 tablespoon of ghee in a pan over medium-high heat and add in the cumin seeds and bay leaf to splutter for 5 seconds. 
  • Then add the ginger and green chillies, and saute for 30 seconds. 
  • Add the peas, some salt and some sugar, mix well and cover with a lid to steam for 4-5 minutes.
  • Remove the lid and add garam masala powder and black pepper powder to the pan and mix well.
  • Add the soaked poha, and cilantro and mix everything well.
  • Add the remaining ghee, and lime juice and mix well. Serve hot.