Poha is amongst my most favourite breakfast dishes. In the month of Shravan, I try to avoid onion and garlic as much as possible and so made Peas Poha | Matar Poha.
I make several different varieties including:
How to Make Matar Poha | Peas Poha
Serves: 4
Draining Time for Poha: 1 Hour
Cooking Time: 15 Minutes
Ingredients
- Thick Poha or Beaten Rice – 1.25 Cups
- Peas – 1/2 Medium sized
- Green Chillies – 3 or 4
- Mustard Seeds/Rai – 2/3 tsp
- Cumin Seeds/Jeera – 1/2 tsp
- Grated Coconut – 3 tbsp
- Curry Leaves – A Few
- Chopped Coriander Leaves – 2 tbsp
- Oil – 1 tbsp
- Turmeric – 1/3 tsp
- Asafoetida – A Large Pinch
- Sugar – 1/2 tsp
- Salt to Taste
Method to Make Peas Poha | Matar Poha
- Preparing the Poha:
- Dissolve about 1/2 tsp of salt in 3 cups of water.
- Add the poha to the salt water and let it soak for about 20 to 30 seconds.
- Drain immediately using a colander.
- Leave the Poha in the colander for about an hour till the water drains completely.
- Using a light hands, fluff the poha.
- Making the Matar Pohe:
- In a kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add slit green chillies, curry leaves and cumin seeds.
- Fry for a minute.
- Add the peas and 1/3 cup water.
- Over medium flame, cook the peas till they are soft and the water has evaporated.
- Add asafoetida, turmeric powder, salt, and sugar.
- Stir fry for about a minute or till the sugar dissolves.
- Add the drained poha and mix well.
- Garnish with freshly grated coconut and finely chopped coriander leaves.
- Serve Matar Poha hot.
In Maharashtra, typically, pohe is served with a wedge of lemon that is freshly squeezed over the pohe just before it is eaten. It adds a nice tangy taste to the pohe!
Tips
- I find that soaking the poha is salted water and then draining it gives the poha a wonderful light texture.
- Be careful not to oversoak the poha as otherwise you will have a lump of disintegrated poha on your hands.
- Be careful with the amount of salt you add during the cooking because the poha was soaked in salted water.
I will share the Udupi and Dharwad versions. 🙂
Please do. Looking forward to them. 🙂
Your blog is like an encyclopedia of recipes!! Awesome~
Thank you for the lovely compliment, Sonali!
My favorite breakfast. Love the no onion version.
this looks greawt and totally suitable for my low fodmap diet I am starting where you are not allowed onions and garlic, which I absolutely adore which is such a shame but it is very hard to find decent recipes so really appreciate finding this one, thank you x
This is so simple yet delicious 🙂 I did not know there are so many versions of Poha 🙂 I hardly make Poha at home, but your recipe links are tempting to try some 🙂
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
This no onion no garlic recipes s perfect prasadam for lord Krishna.. I can finish it with curd
I found another way to make poha with just fresh coconut, onion green chillies and coriander with some dry red chutney which also tasted very good. but you must have already tried it!
Hey lovely! Do tell me more.
This is from Rasachandrika Saraswat Cookery Book and being in Bombay I am sure you must be aware of it. anyway this is spiced poha: three cups beaten rice, 4 red chillies, 2 green chillies, one and a half teaspoon cumin seeds, and same amt of coriander, half turmeric, salt to taste, tamarind small marble, two onions chopped, green coriander and sugar to taste. dampen the paws and keep it for ten minute, grind a chutney with half portion of the grated coconut, red and green chillies, tamarind, coriander and cumin seeds, turmeric salt. Mix the chutney, remaiining coconut, finely chopped onion and the dampened paw. mix well and serve. add a little sugar to taste and chopped coriander. this is one variety. the book has several more with curds, jaggery, roasted sweet poha etc.
Lovely! I have the book. Let me dig it out for more gems. I shall try this asap. 🙂
Have not tried Poha with red chutney.