Matar Poha

•Matar Poha
•Aloo Bhujia
•Roasted Chana Chutney Powder

Poha is almost a staple breakfast dish across Maharashtra, Gujarat, Rajasthan, Madhya Pradesh, Odisha, Telangana and Karnataka. These rice flakes/beaten rice are known by different names regionally across India – chewda (Hindi), poha (Hindi/Marathi), atukulu (Telugu), avalakki (Kannada), aval (Tamil), aval (Malayalam), chiura or chuda (Odia), chira (Bengali), and sira (Assamese). Poha comes in three grades – thin, medium, and thick. Each recipe calls for a particular type of poha.

Thin variety of poha is used for making Chivda/ Vana avalakki oggarane , Dadpe Pohe (mixed with fresh coconut, grated green mangoes/lemon juice, chilli powder, and coriander. Then it is seasoned with salt and a fried mixture of peanut oil, mustard seeds, turmeric, and finely chopped onions.), Etc.

Medium variety poha can be used to make Mosaru Avalakki (hydrated poha is mixed with curd, putani chutney powder, and mango pickle), Putani Chutney Avalakki (hydrated poha is mixed with a tempering of mustard seeds, cumin seeds, curry leaves, asafoetida, sauteed finely chopped onions, red chilli powder and putani chutney powder). It is also an essential ingredient in making idli/dosa batter. A very popular one is Kande Pohe (boiled potato pieces are added along with the usual seasonings of mustard seeds, cumin seeds, turmeric powder, red chilli powder, and onion).

Thick variety of poha in my kitchen is used mostly while preparing dosa/idli batter. What do you use it for? Share in comments please.

I recently came across red poha, made of red rice obviously and I’ve been using it in making Ragi Dosa and Ragi Idli for a healthier version.

Sharing below a Karnataka style Batani Avalakki Oggarane/ Matar Poha Recipe that is delicious, quick & easy to make too. It is yet another one of those under 30 minutes kind of dishes which can be served as breakfast was well as a teatime snack too! It is a variation of the popular kande pohe in which potato has been substituted with fresh/frozen green peas. Do check my other healthy breakfast options too:

  1. Beetroot Akki Rotti : Beetroot-rice flour flat bread
  2. Sautekai Akki Rotti : Cucumber-rice flour flat bread
  3. Kumbalkai Akki Rotti : Pumpkin-rice flour flat bread
  4. Moolangi Akki Rotti :White radish- rice flour flatbread
  5. Purple Cabbage Akki Rotti
  6. Sorekai Akki Rotti : Bottlegourd-rice flour flat bread
  7. Ragi-Jowar Talipettu
  8. Mixed Veg Idlis
  9. Tri-colour Idlis
  10. Kanchipuram Idlis
  11. Ragi Idli V1.0 – with idli rawa
  12. Ragi Idli V2.0 – with boiled red rice
  13. Kara Chutney – Karnataka Special
  14. Sabbasige Soppina Ambode/ Dill leaves Masala vada – Karnataka Style
  15. Banana Dosa
  16. Beetroot Dosa
  17. Paneer Masala Dosa
  18. Ragi Dosa
  19. Bisibele Bath – Karnataka Special
  20. Chow-chow bath : Karnataka Special
  21. Bonda Soup : Karnataka special
  22. Idli Rawa Upma – Gluten-free
  23. Rice Vermicelli Upma
  24. Beetroot Toastie
  25. Spinach & Mushroom Toastie
  26. Spinach & Corn Toastie

The medium variety of poha works the best to make this matar poha.

Matar Poha Recipe

Serves 2 to 3
1 Cup = 150 ml

Ingredients:

  • Poha/ Rice flakes/ Avalakki medium variety – 2 cup
  • Frozen green peas – 1/3 cup, thawed
  • Onion – 1, medium, finely chopped
  • Green chilli – 1 to 2, chopped (substitute with 1/4 tsp red chilli powder/ 1/4 tsp Green chilli paste)
  • Oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Asafoetida – a pinch
  • Chana dal – 1/2 tsp (optional)
  • Urad dal – 1 tsp
  • Cashew nuts – 1/4 cup (sub. Peanuts/ watermelon seeds/ sunflower seeds)
  • Curry leaves – 1 stalk (fresh/dried)
  • Salt – 3/4 tsp
  • Sugar – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Lemon – 1/2 (substitute with 1/2 tsp tamarind paste mixed with 2 tsp water)

For garnishing:

Instructions:

  1. Take poha in a large mixing bowl.
  2. Rinse and discard water. Keep aside. Do not leave poha in water for too long, they will turn mushy.
  3. Heat oil in a pan. Add mustard & cumin seeds. Allow to crackle.
  4. Add hing, chana dal, urad dal, and cashew nuts/ peanuts. Saute for 30-45 seconds until they turn golden brown.
  5. Add curry leaves, and chopped green chillies. Saute for 30 seconds.
  6. Add finely chopped onion, salt and sugar. Saute until they turn translucent.
  7. Add thawed green peas. Saute for one minute.
  8. Lower the flame, add turmeric powder and lemon juice. Mix well.
  9. Sprinkle 50 ml water on the rinsed poha and gently mix. This is to keep the poha soft, else the end result will be dry poha.
  10. Add poha and mix well. Heat on low flame for 2 minutes. Turn off flame.
  11. Serve hot garnished with finely chopped coriander leaves and freshly grated coconut (optional) with a side of crunchy aloo bhujia/ madras mixture/ kara boondi. My family enjoys matar poha with a serving of homemade curd. It tastes really delicious…give it a try. Enjoy!

If you happen to try this Matar Poha Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles To see more of my work, follow me on

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