Quick green peas poha: This green pea poha or matar poha is a filling, nutritious breakfast snack that can be made in minutes. It is prepared with flattened rice, green peas, and a few spices. In addition to that, it has an extra zing of coriander and mint, which makes this dish unique.
Poha is one of the much-loved breakfast of Maharashtra. But the ease of cooking, versatility, and taste make it a popular choice all over India.
The Maharashtrian Kanda(onion) poha is the most common way of making poha. Where soaked flattened rice is sauteed with curry leaves, mustard seeds, onion, peanuts and finished off with a dash of lime juice. Usually, matar poha is a variation to the regular poha.
This green peas poha is aromatic and tastes delicious. The addition of coriander-mint paste makes this poha even more interesting and decadent.
Instructions
- Take the poha in a strainer or colander. Wash in running water until soft. Drain the water and set aside. The poha should be soft but not mushy.
- Heat oil in a pan. Once the oil is hot enough, add mustard seeds and dry red chili.
- Once the mustard seeds start to pop, add cashews and saute for a few seconds.
- Add sliced onion and curry leaves. Saute until the onion loses moisture.
- Add green peas, followed by salt and turmeric powder. I have used fresh green peas. If fresh is not available, use frozen.
- Stir to mix. Cover and cook until the green peas are done. Stir in between. Sprinkle a dash of water if required.
- Add poha and stir well.
- Add mint-coriander paste and lime juice. Stir to mix.
- Cover the lid and turn off the flame. Let it cover for 2 minutes to combine all the flavors. Also, it makes the poha fluffy.
- Then serve hot.
Few similar recipes you can check:
Tips
- Always use the medium to thick variety poha. As thin poha will turn mushy after washing.
- Use a strainer or colander to wash the poha and wash under running water. Drain the water and let it rest in the strainer.
- Using dry red chili in tempering adds a beautiful smoky flavor to the poha. Don't skip that.
- The green peas could be blanched or cooked beforehand for easier and faster cooking.
- Roasted peanuts could be used for an extra crunch.
- Grated coconut, sev or pomegranate seeds could be added on top to make it more irresistible.
Serving Suggestions
This quick green peas poha recipe is an ideal breakfast and snack option. It could be packed in the lunch box as well. As it is a no messy dish. You can serve it as it is or just pair it with a cup of hot masala chai.
If you try this recipe, please leave a feedback and rating.
Quick Green Peas Poha | Matar Poha
INGREDIENTS ( 1 CUP = 240 ML )
- 1 cup thick poha or flattened rice
- 1 tablespoon oil
- ¾ teaspoon mustard seeds
- 1 dried red chili
- 5-6 cashew nuts
- 1 medium-sized onion sliced
- 1 sprig curry leaves
- ½ cup green peas
- Salt as required
- 1 pinch turmeric powder or haldi optional
- 1 tablespoon mint-coriander paste use in 1:1 ratio
- 1 tablespoon lime juice
INSTRUCTIONS
- Take the poha in a strainer or colander. Wash in running water until soft. Drain the water and set aside. The poha should be soft but not mushy.
- Heat oil in a pan. Once the oil is hot enough, add mustard seeds and dry red chili.
- Once the mustard seeds start to pop, add cashews and saute for a few seconds.
- Add sliced onion and curry leaves. Saute until the onion loses moisture.
- Add green peas, followed by salt and turmeric powder. I have used fresh green peas. If fresh is not available, use frozen.
- Stir to mix. Cover and cook until the green peas are done. Stir in between. Sprinkle a dash of water if required.
- Add poha and stir well.
- Add mint-coriander paste and lime juice. Stir to mix.
- Cover the lid and turn off the flame. Let it cover for 2 minutes to combine all the flavors. Also, it makes the poha fluffy.
- Serve this with a hot cup of masala chai and relish!
Notes
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