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11 Mins delivery

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)
720
1
310
1
40
1
122
1
80
1
383
1
80
1
95
1
209
1
121
1
Green Chili (3)
10
1
21
1
10
1
23
1
Turmeric Powder (1/2 Tsp)
58
1
101
1
225
1
56
1
59
1
279
1
Mustard Seeds (1 Tsp)
17
1
34
1
23
1
32
1
31
1
35
1
25
1
23
1
50
1
22
1
Curry Leaves (2 sprig)
10
1
26
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
53
1
125
1
73
1
Poha (1 1/2 cup)
106
1
39
1
54
1
45
1
75
1
45
1
88
1
45
1
42
1
87
1
Onion (2 medium)
32
1
39
1
20
1
67
1
Hing (1/4 Tsp)
92
1
182
1
56
1
96
1
71
1
112
1
112
1
91
1
84
1
55
1
Lemon (1)
43
1
64
1
49
1
Matar (1 cup)
57
1
200
1
70
1
123
1
273
1
244
1
Coriander Leaves
12
1
12
1

FAQs

How can I make Matar Poha healthier?

To make Matar Poha even healthier, you can add more vegetables like carrots, bell peppers, or spinach for a boost of vitamins. Use minimal oil and consider garnishing it with roasted peanuts or seeds for added crunch and nutrition. A squeeze of lemon juice not only enhances the flavor but also adds a dose of vitamin C.

Can I prepare Matar Poha ahead of time?

While Matar Poha is best served fresh, you can prepare it ahead and store it in the refrigerator for up to a day. Reheat it gently in a pan or microwave, adding a splash of water to prevent it from drying out. Garnish with fresh coriander and lemon juice before serving for a fresh touch.

Why does my matar poha turn mushy or clump together?

Poha can turn mushy if it's soaked for too long or if too much water is used during rinsing. To avoid this, rinse the poha under running water just until it softens and no longer feels dry, then drain it well. Handle it gently while cooking to keep the grains separate and fluffy.
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