Banarasi Chuda Matar Recipe (Authentic Banaras-Style Poha with Green Peas)
Banarasi Chuda Matar is a humble yet iconic street-style dish from the ancient city of Varanasi, also known as Banaras. Unlike heavily spiced snacks, this recipe celebrates simplicity—light flattened rice (chuda/poha), fresh green peas, minimal spices, and the unmistakable aroma of mustard oil. Traditionally enjoyed during winter mornings when fresh peas are in season, Banarasi Chuda Matar is filling without being heavy, making it a favorite breakfast and evening snack among locals. This dish reflects the soul of Banaras food culture—simple ingredients, balanced flavors, and comfort in every bite.
What is Banarasi Chuda Matar?
Banarasi Chuda Matar is a savory preparation of thin poha gently softened and tossed with boiled green peas, mustard oil tempering, green chilies, and basic spices. Unlike sweet Banarasi chuda, this version is spicy, tangy, and fresh. It is often sold by street vendors near ghats, temples, and markets, served hot in leaf bowls with lemon wedges on the side.
Ingredients
- Thin poha (chuda) – 250 grams
- Fresh green peas (boiled) – 1 cup
- Mustard oil – 2 tablespoons
- Green chilies (finely chopped) – 2
- Ginger (grated) – 1 teaspoon
- Mustard seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Curry leaves – 8–10
- Turmeric powder – ¼ teaspoon
- Red chili powder – ½ teaspoon
- Roasted cumin powder – ½ teaspoon
- Salt – to taste
- Lemon juice – 1 tablespoon
- Fresh coriander leaves (chopped) – 2 tablespoons
- Onion (finely chopped, optional) – ½ cup
Step-by-Step Method
Step 1: Prepare the Poha
Sieve the poha to remove dust and broken flakes. Sprinkle a little water over it and cover for 2 minutes so it softens slightly. The poha should remain fluffy, not soggy.
Step 2: Boil the Green Peas
Boil green peas in lightly salted water until just tender. Do not overcook; peas should retain a slight bite to enhance texture.
Step 3: Prepare the Tempering
Heat mustard oil in a wide pan until it begins to smoke lightly. Reduce the flame and add mustard seeds and cumin seeds. Once they crackle, add curry leaves, green chilies, and grated ginger. Sauté until aromatic.
Step 4: Add Spices and Peas
Add turmeric powder, red chili powder, and roasted cumin powder. Immediately add boiled peas and mix gently so the spices coat them evenly. Cook for 1–2 minutes.
Step 5: Mix the Poha
Lower the heat and add softened poha to the pan. Add salt and mix gently using a light hand so the poha does not break. If required, sprinkle a teaspoon or two of water to maintain moisture.
Step 6: Final Touch
Turn off the heat. Add lemon juice, chopped coriander, and onion (if using). Mix once again gently. Serve immediately for best taste.
Tips for Authentic Banarasi Taste
- Mustard oil is essential—do not replace it with refined oil
- Use fresh winter peas for natural sweetness
- Keep spices minimal; this dish is not meant to be very spicy
- Add lemon juice only after switching off the flame
- Serve hot for true street-style flavor
Serving Suggestions
Banarasi Chuda Matar tastes best when served hot with a cup of tea. It can be enjoyed as a breakfast dish, light lunch, or evening snack. Street vendors often top it with sev or roasted peanuts for added crunch.
Health Benefits
- Light and easy to digest
- Good source of plant protein from peas
- Low oil, low-fat preparation
- Suitable for all age groups
Why Banarasi Chuda Matar is Special
This dish is a perfect example of how regional Indian food uses minimal ingredients to create maximum flavor. The balance of mustard oil aroma, mild spices, and fresh peas makes Banarasi Chuda Matar comforting and satisfying without being heavy.
Conclusion
Banarasi Chuda Matar is more than just a snack—it is a reflection of Banaras’ everyday food culture. Simple, nourishing, and flavorful, this recipe is ideal for anyone looking to recreate authentic Indian street food at home. Once you try it, this light poha and peas dish is sure to become a regular in your kitchen.
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