Welcome to a slice of my childhood and to what is a quintessentially Bihari snack. Chura Matar (crispy flattened rice with sauteed peas) is one of the easiest, most delicious snacks you will ever try. Trust me.
This dish is typically served along with the afternoon chai and we have spent many a lazy afternoon inhaling plates of this goodness. Yes, plates. Not spoonfuls.
The peas are soft but not mushy, lightly spiced and go amazingly well with the crunchy, roasted chura. Each bite is a delightful mix of textures and tastes and you will always go back for that next spoonful.
All you need for the peas are some onions, chillies and cumin. Cook the onions down first and then add the peas. Once the peas are just cooked through, you’re good to go.
The chura (aka flattened rice/poha) is roasted in a bit of oil till it changes colour slightly and is crisp and aromatic. Add a bit of salt and this is a good enough snack by itself, to be honest.
Buuuut make it amazing, by mixing the two. You will be amazed at how good this is.
Go ahead, try it! Welcome to Bihar 🙂
Chura Matar
Ingredients
1 cup flattened rice/poha/chura
1 cup peas
2 green chilles – slit lengthwise
1 small onion – finely chopped
Pinch of asafoetida (hing)
1/2 tsp cumin (jeera) seeds
2 tbsp oil
Salt to taste
Directions
1. In a pan, heat 1 tbsp oil. Add the cumin seeds and let them splutter. Add the green chillies and saute for 15 seconds
2. Add the onions and a pinch of salt and cook for 5 minutes till soft and slightly browned
3. Mix in the peas and pinch of asafoetida and cook, covered, till the peas become lighter and are cooked through (soft but not mushy). Take the pan off the heat
4. In a wok, heat 1 tbsp oil. Add the chura to the wok, on low heat, and roast till crisp and golden. Keep stirring in the process
5. Add a pinch of salt and mix well. Translate to a bowl and pat dry with paper towel
6. Transfer the chura to a bowl and add the peas. Mix together, adjust for salt and enjoy!
My Tuck Box 
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