Fresh green peas with poha (snacks from Bihar)

• Servings: 4
• Preparation time: 5 minutes.
• Fresh green peas cooking  time: 17 minutes.
• Poha frying  time: 5 minutes.
• Total time: 27 minutes.

Yesterday after seeing the photo of ‘Fresh green matar with poha’ on my what’s up family group, the old memories of enjoying “green matar and chura” with family; flooded my brain. Staying in Japan since one and half years, I really missed the yummy recipe from Bihar.

It is cooked almost every homes in Bihar during winter season, due to abundance of fresh peas in the market. My mom used to deep fry chura (poha) with fresh matar sabji almost every day in the breakfast in winter (if you don’t want to deep fry then roast it in hot pan with or without ghee).

All Bihari love this recipe, very popular, healthy, delicious winter snacks.

Ingredients:

• Fresh green Peas: 2 cup
• Onion: 2 no. (Medium size)
• Green chilli: 4 no.
• Coriander leaves: 1 tablespoon (fine chopped)
• Salt: 1 teaspoon
• Cumin seed: half teaspoon
• Fennel seed: half teaspoon
• Tomato: 1 no. Medium size(optional)
• black Pepper powder: 1 teaspoon
• Ginger paste: 1 teaspoon
• Cooking oil: 3 tablespoon

For poha:

• Poha:  100 gm
• Oil: for deep fry

Preparation:

1. Chop onion longitudinally and tomatoes, keep aside.
2. Slit green chillies, keep aside.

Method:

1. In a fry pan heat oil; add cumin seed, fennel seed, sputter for few seconds, add onion and green chilli, stir fry on medium flame until onion gets translucent (about 3-4 minutes)
2. Add ginger paste and fresh peas; continue to fry  on lower flame until it is half done with lid on(About 5-7 minutes, stir occasionally).
3. Add salt, and half cup of water. Cook till peas are done(about 3-4 minutes); add black pepper powder and coriander leaves.
4. Yummy green pea dish is ready.

Now, it’s time to prepare poha

Method to prepare poha:

1. Heat oil in a big heavy bottom pan on high flame till smoke comes; drop one poha to check oil temperature, poha should float immediately.
2. Now, put one forth cup of poha in a big soup strainer and immerse this into hot oil; lower the flame immediately, after few seconds poha will turn puffy.
3. Take out the strainer and allow the extra oil to drop back in to the pan; again heat the oil and put the remaining poha and repeat the process.(Note: if the oil temperature is low, poha does not become puffy).
4. Breakfast is ready, take some Fried Poha, and mix it with green pea’s dish.

Fresh green peas with poha (snacks from Bihar) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.