Here's a simple recipe to make Banarasi Chura Matar:
2 cups flattened rice (chura) 1 cup green peas 1 medium-sized onion, finely chopped 2-3 green chilies, finely chopped 1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon garam masala
Salt to taste 2 tablespoons oil Fresh coriander leaves for garnishing Lemon wedges for serving
Rinse the flattened rice (chura) in cold water for a few seconds, then drain the water. Allow it to rest for about 10 minutes to soften. Heat oil in a pan or kadai over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown. Add the green chilies and ginger-garlic paste. Sauté for a minute until the raw smell disappears. Add the green peas and cook for a couple of minutes until they become slightly tender.
Now, add the turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the peas evenly with the spices. Reduce the heat to low and add the softened flattened rice (chura) to the pan. Gently mix everything together, making sure the spices and peas are evenly distributed.
Cover the pan with a lid and let it cook for about 5 minutes on low heat. This will allow the flavors to meld together. After 5 minutes, remove the lid and give it a gentle stir. Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves.
Cover the pan with a lid and let it cook for about 5 minutes on low heat. This will allow the flavors to meld together. After 5 minutes, remove the lid and give it a gentle stir. Taste and adjust the seasoning if needed.
Garnish with fresh coriander leaves. Serve hot Banarasi Chura Matar with lemon wedges on the side.
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