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 / chura. The 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

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