Chuda or Chura Matar

Chura or Chura Matar 

(Flattened Rice and Green Peas)

There is hardly an Indian household that doesn’t have chura or Poha or Chire in the cupboard or pantry. Chirer Polao has fed Bengalis and Kanda batata Poha has fed Marasthrians for generations for Breakfast, right?

I am hooked on matar ki ghughni as it is called in U.P. Never ever mixed chura to my matar! But for couple of years, while browsing the food blogs of some Bihari food bloggers, got tempted to give a try to Bihari style chura matar. Then and there I came to know that this version is very different than its U.P. cousin! While U.P. style chura is soft or fried, they just dry roast chura on low heat in Bihari avatar.

A winter treat with fresh green peas and the new crop of paddy made into flattened rice that is called Chiwda or chooda in the region is concocted into a spicy warm breakfast that I believe is the best cereal breakfast ever. Warm, savory and refreshing flavors of winters.

Chura matar can be enjoyed as a delicious and healthy snack as is done in many homes in Uttar Pradesh and Bihar during the cold winters. 

INGREDIENTS:

1. Chura-2 cups

2. Green peas- 1 cup

3. Green chillies-4 whole and 4 finely chopped 

4. Garlic cloves-2 fat or 4 slim (chopped)

5. Salt

6. Coriander leaves 🍃 for garnishing 

7. Oil- 2 tsp.

METHOD:

*In a kadai or pan, dry roast chura on low medium heat till it slightly changes color and turns crisp, it will take approx 20 minutes on slowest settings. 

*Remove from kadai and add oil, when hot, add poked whole green chillies and shallow fry them.

* Remove and add chopped garlic and brown them, add chopped green chillies and stir.

*Now add matar and salt, cover and cook till well done.

* Serve with chura and garnish with Coriander leaves 🍃  and your choice of toppings.

*I had red onion and pomegranate seeds as toppings.

   **Enjoy with hot tea 😀