Banarasi Chura Matar

Banarasi cuisine is all about bold flavors, rich textures, and the use of fresh, seasonal ingredients. Winter in Banaras brings an abundance of sweet green peas, which are a staple in many dishes during this season.

From kachoris stuffed with spicy peas to rich curries, peas add a touch of sweetness that balances out the robust flavors of Banarasi food.

Chura Matar, in particular, is a dish that perfectly represents this love for seasonal produce. Unlike other poha-based dishes, Banarasi Chura Matar is slow-cooked to bring out the sweetness of peas, with a hint of ghee-roasted spices adding depth to the dish.

Chura – More Than Just a Breakfast Ingredient

Poha, or chura, is not just a light and easily digestible ingredient but also a great source of carbohydrates, making it an excellent energy-boosting food.

It’s naturally gluten-free and, when combined with green peas, provides a good balance of fiber, protein, and essential nutrients.

Green peas, on the other hand, are rich in vitamins, antioxidants, and plant-based protein, making this dish both tasty and nutritious.

What Goes Into Banarasi Chura Matar?

Every ingredient in this dish plays a vital role in creating its signature flavor and texture

• Poha (Flattened Rice) – Soft and fluffy when soaked, it absorbs the spices beautifully without getting mushy.
• Green Peas – The hero ingredient, adding sweetness and a fresh pop of flavor.
• Ghee & Oil – A mix of both brings out the richness and enhances the overall taste.
• Cumin Seeds – Infuses a warm, nutty aroma.
• Garlic & Ginger – Adds depth and a subtle spice to balance the sweetness of the peas.
• Hing (Asafoetida) – Gives the dish a distinct umami flavor.
• Coriander Powder & Garam Masala – Provide warmth and complexity to the dish.
• Lemon Juice – A touch of acidity at the end to brighten up all the flavors.

🌿 Vegan Swap – Simply replace ghee with more oil or plant-based butter for a fully vegan version.

How to Make Banarasi Chura Matar

Start by heating a combination of ghee and oil in a pan. Once the ghee melts, toss in the cumin seeds and let them sizzle until they release a warm, nutty aroma. Now, add crushed garlic, finely chopped green chilies, and a small piece of ginger.

Sauté everything on low heat, making sure not to burn the garlic, as we want just enough fragrance without bitterness.

As soon as the garlic turns golden, throw in a generous cup of fresh green peas. Give them a good stir, allowing them to soak up the infused ghee.

At this stage, season with salt, a pinch of hing, a little sugar to enhance the natural sweetness of peas, and some coriander powder.

Let this cook for about five minutes, stirring occasionally so that the peas become soft but not mushy.

Now comes the magic ingredient—poha. But before adding it in, make sure to rinse it thoroughly and drain any excess water.

Once the peas are nicely cooked, gently fold in the washed poha, making sure it’s evenly coated with the spice mixture.

For that final touch, sprinkle a little garam masala, fresh coriander leaves, and a squeeze of lemon juice to brighten up all the flavors.

💡 Pro Tip – To avoid poha getting too mushy, make sure you rinse it just enough to soften it without over-soaking.

How to Serve Banarasi Chura Matar

Serve this dish warm, right off the pan, with an extra drizzle of ghee for a richer taste. A side of thick curd or a dollop of homemade white butter complements the flavors beautifully. For an authentic Banarasi experience, pair it with a cup of hot ginger chai.

Packing It for Lunch?

Banarasi Chura Matar is a great tiffin option as it stays fresh for hours. If packing for lunch, make sure to let it cool slightly before sealing it in a box to prevent excess moisture buildup. A small side of lemon wedges will help refresh the flavors before eating. Pair with some roasted peanuts or papad for extra crunch.

A simple, soulful, and satisfying dish, Banarasi Chura Matar is proof that the best flavors come from fresh, seasonal ingredients cooked with love.