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Matar Poha

Serves 4
25 mins
293 Kcal
Okay, let's talk Matar Poha, a breakfast MVP that's got the “easy, peasy, lemon squeezy” energy down pat—minus the lemon. This dish is basically your fluffy rice flakes vibing with juicy green peas, peanuts, and a whole bunch of flavor bombs. It's that low-maintenance BFF of breakfast recipes: comforting, wholesome, and ready to serve some serious “yum” realness in under 20 minutes. Now, Start by washing your poha (flattened rice) like it's your face on a Monday morning—quick and gentle, no scrubbing. Let it chill in a strainer while you heat up some oil in a pan. Toss in mustard seeds, cumin, and curry leaves for that aromatic sizzle that smells like a hug. Slide in onions and saut till they're golden, then throw in green chilies for a little spice drama. Next, the star of the show: matar (green peas). These little pops of sweetness soften in minutes. Add turmeric because, duh, everything's better in yellow, and season it like a pro with salt and a touch of sugar. Fold in your poha like you're tucking it into bed, and let it soak up all those spicy-sweet vibes. Enjoy the recipe of matar poha.

Ingredients required for Matar Poha

  1. 1 1/2 cup poha
  2. 1 cup matar
  3. 3 green chili
  4. 2 medium onion
  5. 1 lemon
  6. 1 tsp mustard seeds
  7. 1/2 tsp turmeric powder
  8. 1 tsp cumin seeds
  9. 2 sprig curry leaves
  10. Salt
  11. Coriander leaves
  12. 1/4 tsp hing

Cooking steps for Matar Poha

  1. 1
    First things first to start this recipe of matar poha, rinse 1 1/2 cups of poha under running water—don't let it turn into a soggy mess, just a quick rinse until soft.
  2. 2
    Set it aside and let it chill for a sec.
  3. 3
    Heat up a splash of oil in a pan, toss in 1 teaspoon each of mustard seeds and cumin seeds, and let them pop like they're at a dance party. Add a pinch (like ¼ teaspoon) of asafoetida (hing) for that je ne sais quoi.
  4. 4
    Now, throw in two sprigs of curry leaves—trust me, this is where the magic starts—and follow up with 3 finely chopped green chilies and 2 finely chopped onions.
  5. 5
    Saut this aromatic mix until the onions are golden and fragrant, making your kitchen smell like heaven.
  6. 6
    Time to brighten things up! Add 1/2 teaspoon of turmeric powder and 1 cup of fresh green peas (matar). Saut until the peas are cooked but still have a bit of crunch—because nobody likes mushy peas. Sprinkle some salt to taste, then gently fold in the poha, making sure every grain gets coated in that golden goodness.
  7. 7
    Keep the flame low here, you want everything to meld together, not burn.
  8. 8
    Once it's all warmed through, hit it with the juice of one lemon for that zesty punch, and garnish with a generous handful of chopped coriander leaves for a fresh, herby finish.
  9. 9
    Serve your recipe of matar poha hot, preferably with a steaming cup of chai on the side. It's healthy, delicious, and oh-so-easy to make—like a big warm hug in a bowl.
  10. 10
    Whether it's breakfast, brunch, or a mid-snack craving, this matar poha is about to be your new bestie.
  11. 11
    Try it and let me know—you'll be vibing with this dish in no time!

Shop Ingredients

Cumin Seeds (1 Tsp)
49
239
86
40
116
49
59
76
154
211
Green Chili (3)
11
18
18
Turmeric Powder (1/2 Tsp)
61
108
82
190
279
225
52
Mustard Seeds (1 Tsp)
21
33
22
32
33
35
24
22
36
22
Curry Leaves (2 sprig)
10
19
Salt
28
24
120
22
95
115
47
55
70
74
Poha (1 1/2 cup)
42
51
106
45
76
56
45
41
109
55
Onion (2 medium)
31
27
26
Hing (1/4 Tsp)
179
90
85
55
65
107
112
71
91
64
Lemon (1)
32
47
59
52
Matar (1 cup)
49
59
201
Coriander Leaves
17
12
30

FAQs

How can I make Matar Poha healthier?

Can I prepare Matar Poha ahead of time?

Why does my matar poha turn mushy or clump together?

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