Piping Hot Chura Matar to Spice up your Sakraat

14 January is celebrated in Bihar as Makar Sankranti or Sakraat or Khichdi (in local dialects). Seasonal delicacies like – chura matar, jaggery, sweets made of sesame seeds, curd, milk and winter vegetables – are devoured.

The ingredients that commonly feature in a Bihari household are mustard, panch phoran, khada masala, garam masala, mustard oil, chura or flattened rice (poha), rice flour and all things seasonal - veggies and fruits.

Here’s sharing the recipe of Chura Matar - 

Chura Matar

Ingredients -

Poha – 1 Cup
Green Peas - 1 Cup
Panch Phoran – 1 Teaspoon
Minced Garlic Cloves – 4-5
Grated Ginger - Small Piece
Large Onion - 1
Turmeric and Red Chilli Powder - 1 Teaspoon Each
Sliced Green Chilli - 1
Oil - 1 Teaspoon
Cilantro - ½ Cup
Garam Masala - 1 Teaspoon

Recipe -

Heat oil in a pan and add – Panch Phoran; and chopped onion and fry till light brown.

Then add green chillies, minced garlic and grated ginger and sauté for a minute on medium flame.

Add turmeric and red chilli powder; mix and sauté for a minute. Throw in the green peas and mix well, cover and cook for 4-5 minutes.

Wash and drain the poha thoroughly.

Check green peas, and when they are almost cooked, add poha in the pan and fold gently.
Frequently stir until the excess moisture evaporates and leaves the poha light and fluffy in texture.

Garnish with finely chopped cilantro leaves and mix well before serving; you can also sprinkle some garam masala onto it for a more spicy flavour.

Enjoy your chura matar!

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