Thursday, December 12, 2013

Banarsi Poha (Chura Matar)


  • Poha (rice flakes) - 2cups
  • Milk - 1 1/2 cup
  • Green peas - 1 cup
  • Ginger and green chilli paste - 2 tsp
  • Fresh coriander leaves - 1/3 cup
  • Sugar - 1/2 tsp
  • Jaggery (molten) - 1 tsp
  • Black pepper powder - 1/4 tsp
  • Garam masala powder - 1/4 tsp
  • Jaifal powder - 1/4 tsp
  • Lemon juice - 1thsp
  • Salt to taste
For tempering
  • Ghee - 1tbsp
  • Rai - 1tsp

  • Wash poha and drain completely with big strainer.
  • Place poha in a vessel and add milk, allow it to soak well
  • Heat ghee in a vessel, once hot, add rai and allow to splutter. Add ginger green chili paste and saute for a few seconds. Add green peas and saute for 3 minutes on low flame.
  • Add a cup of water, salt to taste, black pepper powder, jaggery and sugar and bring to a boil. Reduce flame and place lid and cook till the peas are cooked and the water is almost evaporated.
  • Add soaked poha and fresh coriander leaves and mix well. Place lid and cook on low flame for 5 minutes. Sprinkle little water if required.
  • Add garam masala , jaifal powder and lemon juice and mix well. Turn off flame and serve warm with fresh green chutney.