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Wednesday, April 4, 2018

Indian Street Food ~ Chooda Matar / Banarsi Poha

 
Poha is a Hindi word used for both beaten rice flakes and a breakfast dish made from it. It is also called chooda / chiwda / churaThe poha breakfast is a quick and easy one to prepare and has regional variations. The common version uses onion whereas Maharasthrian version has potatoes and coarsely crushed peanuts in it. Karnataka version has coconut in it while Indore version has sev sprinkled over and served along with jalebi. Each version is special and delicious in it’s own way. 

Today’s version is a homely dish that has become popular even as street food in Banaras and Bihar. It is made with fresh peas during winters as the peas are abundantly available during the period. Banarsi poha or chura matar differs from other versions of poha in terms of the tempering ingredients and spices used in preparation. It is prepared with poha and loads of peas in a milk and ghee laden base. This poha has sugar, garam masala, black pepper, lemon juice in it along with a large amount of cilantro garnishing. I reduced the peas and spice quantities to suit our palates.

Ingredients:
1 cup thick variety poha
1/2 cup milk (only if soaking poha)
2 tbsp. ghee
1 tbsp. cashews
1 tbsp. raisins
1 tsp. cumin seeds
1 or 2 green chillies, finely chopped
1 tsp. finely grated ginger
1/4 tsp. crushed pepper powder
1/2 tsp. garam masala powder
1/2 tsp. sugar
Salt to taste
3/4 cup peas
1/2 cup minced cilantro
Lemon juice to taste

Method:
* Wash and soak the poha in milk if soaking is needed. The thick variety poha available to me doesn't need any soaking and so I skipped using the milk. I just washed and drained the poha in a colander and left it aside for 10 minutes.
* Heat ghee in a pan and add cashews and raisins. Toast cashews until golden and raisins plump up. Remove them with a slotted spoon onto a plate and keep them aside. Add cumin seeds to the same ghee. When they start to crackle, add ginger, green chilles and cook for few seconds. next add all the spice powders, sugar, salt, peas and little water to cook the peas. Cook on low flame covered until the peas are done.
* Next add the prepared poha and cilantro. Mix well, cover and cook for about five minutes.  Turn off the stove. 
* Add lemon juice, toasted cashews and raisins and mix well. Serve warm. 

So far, on this series. 
A for Aloo Kabli
B for Bajra Vada

BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

17 comments:

Priya Suresh said...

Banarasi poha looks like a comforting food to kick start a day. And that bowl of poha tempts me a lot. Simply superb Suma.

vaishali sabnani said...

This was what I had shortlisted for C ! Then the love for Delhi pulled me to Chole Chawal . Beautifully made Chooda Mattar ! Love your simple presentation of the popular Banarasi Street Food .

Sandhya Ramakrishnan said...

I had made this a while ago and loved it. The flavors are so delicious and the balance of heat to sweet is so good.

Manjula Bharath said...

Wow such a wonderful choice for the theme looks so delicious !! I would love it spicier and squeeze lemon juice would just be perfect to refresh this yummy chooda !!

Sharmila- The Happie Friends Potpourri corner said...

I have hear a lot about this.. Poha and Matar is an awesome combo.. makes a hearty meal !!

Padmajha PJ said...

I made this for one of the NM editions and loved the flavor. But I did not add cashews and raisins. Will add that next time I make this dish. The picture looks very tempting Suma.

Gayathri Kumar said...

Such a wonderful recipe with peas and poha. I love poha for my breakfast and this recipe sounds so good with all those spices..

Harini R said...

Interesting version of poha. Never heard of poha cooked in milk. The spices definitely make it flavorful. Good find, Suma.

Srividhya Gopalakrishnan said...

As you mentioned every recipe is unique and I have never tried this version of Poha. Given the fact that we love poha and how easy it is to make, bookmarking this for sure. :-)

Sandhiya said...

Chooda Matar looks awesome. Adding peas to the poha would definitely enhance the taste . Kudos to your effort for explaining how poha is served in various parts of India. Informative!!!

Sapana Behl said...

Even I made it but then found find other recipes to post under street food and now kept it to post under different theme. Looks tasty.

Preeti Garg said...

Very healthy and interesting recipe for me...

Pavani said...

What an interesting way to make poha. Soaking in milk sounds very unique. That is definitely a gem of a street food recipe from Banaras.

Srivalli said...

Oh Chooda Mattar looks so sinful Suma! I have never read about soaking poha in milk, sounds so wonderful..will surely have this bookmarked!

Kalyani said...

I changed this dish to Churros at the last minute for this Bm. We too loved it when I made it . In fact, I liked it a bit more than the usual avalakki chitranna that we make usually

Mayuri Patel said...

A great way to start the day with some Banarasi poha. A change from the normal one I make sometimes.

Priya Srinivasan said...

Such a warm and comfort meal suma! first time i made it for a Mega BM, from then it is a regular in our house! Milk soaked soft poha with that peas and pepper gives a warm cozy feel!!!