Matar Poha (Green Peas with Beaten Rice Flakes)

 

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Matar Poha is a slight twist on Kande Poha, a traditional healthy breakfast dish (vegan) from Maharashtra (western part of India).  Kanda is onion and poha is flattened or beaten rice.  The whole mixture is flavored green peas and a variety of aromatic Indian spices, often enjoyed with a cup of hot coffee or tea!! I always love to give my own twist to any dish.  Most people add potatoes; I prefer to add vegetables like green peas, corn, capsicum or bell pepper etc.  Feel free to add any vegetable of your choice. Hence, the matar poha (green peas with beaten rice flakes).

There are 2 varieties of poha, thick and thin variety (some places have 3 varieties, thick, medium and thin variety!!). For matar poha, the thick variety is used as the process involves washing the flakes and draining them without making them mushy. The thick variety withstands this process.

Even though I am from South India where the prevalent breakfast items are idlis and dosas, I love to eat a variety of dishes from different parts of the country. We have our own poha creations like poha chutney, poha upkari, godu pohu (poha with jaggery and coconut) etc.  Matar poha is a frequent guest in our kitchen !! I savor the soft crunch of the onions in the poha, along with the gentle bite of the green peas, bathed in a combination of different spices and tinged with the golden yellow color imparted by the turmeric and slight tang of the lemon juice.  Grated coconut is not a part of the original dish, but being a girl from the coastal town of Mangalore (with lots of coconut trees!!), I frequently add coconut in small amounts in most of my dishes along with curry leaves!!  Addition of nuts like peanuts or cashew nuts is also optional. If I am out of green peas, I do add peanuts.

The whole mixture is then garnished with chopped coriander leaves and served hot with a lemon wedge (optional) along with hot tea or coffee.  Not just for breakfast, you can enjoy this mildly spiced variation of kanda poha as an evening snack or anytime you have a snack attack!! (Mutter poha is a quick and easy dish, ready under 20  minutes!!)

Matar Poha (Green Peas with Beaten Rice Flakes)
Serves 4
Matar Poha is a slight twist on Kande Poha, a traditional healthy breakfast dish from Maharashtra (from the western part of India). Kanda is onion and poha is flattened or beaten rice. The whole mixture is flavored with green peas and a variety of aromatic Indian spices; often enjoyed with a cup of hot coffee or tea!!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
180 calories
16 g
0 g
13 g
3 g
2 g
131 g
87 g
8 g
0 g
10 g
Nutrition Facts
Serving Size
131g
Servings
4
Amount Per Serving
Calories 180
Calories from Fat 110
% Daily Value *
Total Fat 13g
19%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 87mg
4%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
14%
Sugars 8g
Protein 3g
Vitamin A
19%
Vitamin C
145%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups thick poha
  2. 1 large onion, finely chopped
  3. 2 to 3 green chillies, chopped
  4. Few curry leaves
  5. ½ to 1 cup green peas (fresh or frozen)
  6. ¼ cup grated coconut
  7. ½ teaspoon turmeric powder
  8. 1 teaspoon jeera or cumin seeds
  9. 1 teaspoon mustard seeds
  10. 1 teaspoon urad dal
  11. ½ teaspoon hing or asafoetida
  12. 3 tablespoon oil
  13. 1 teapoon lemon juice
  14. 1 teaspoon sugar
  15. Salt to taste
  16. Coriander leaves for garnishing
Instructions
  1. Wash the poha gently in water a couple of times and allow to drain in a colander till most of the moisture is gone.
  2. If the green peas are fresh, boil in a little water till soft.
  3. Chop the onions and keep ready all the ingredients.
  4. Heat oil in a large kadai or deep saucepan. Once the oil heats up, add the mustard seeds and jeera.
  5. When the mustard seeds start spluttering, add the urad dal, green chillies, curry leaves and hing and sauté for a few seconds. Slide in the chopped onions and turmeric powder and fry on medium heat till the onions are slightly soft.
  6. Add the green peas and keep frying till all the flavors mix and the onions and peas are soft.
  7. Stir in the poha, add salt and sugar and mix well.
  8. Gently cook on low to medium low heat, covered for about 5 minutes.
  9. Remove the lid, add the grated coconut, coriander leaves, squeeze lemon juice and mix gently again.
  10. Serve hot with a cup of coffee or tea along with your favorite crispies or namkeen (optional) like sev, mixture, boondies, etc.
Notes
  1. Adjust the number of green chillies according to your spice level.
  2. Addition of peanuts gives it a good texture and crunch!! Feel free to use any nuts you like.
  3. It is best served fresh as poha tends to dry up over time.
beta
calories
180
fat
13g
protein
3g
carbs
16g
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Curry and Vanilla http://www.curryandvanilla.com/
Ingredients1

  • Heat oil in a large kadai or deep saucepan.  Once the oil heats up, add the mustard seeds and jeera.

Jeera and mustard

  • When the mustard seeds start spluttering, add the urad dal, green chillies, curry leaves and hing and sauté for a few seconds. Slide in the chopped onions  and turmeric powder and fry on medium  heat till the onions are slightly soft.

Onions and g chillies

  • Add the green peas and keep frying till all the flavors mix and the onions are soft.

onions and matar

  • Stir in the poha, add salt and sugar and mix well.
  • Gently cook on low to medium low heat, covered for about 5 minutes.
  • Remove the lid, add the grated coconut, coriander leaves, squeeze lemon juice and mix gently again.

coconut

  • Serve hot with a cup of coffee or tea along with your favorite crispies (optional) like sev, mixture, boondies, etc.

final photo2

Note:

  1. Adjust the number of green chillies according to your spice level.
  2. Addition of peanuts gives it a good texture and crunch!! Feel free to use any nuts you like.
  3. It is best served fresh as poha tends to dry up over time.

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