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1 cup -
1 cup -
( thawed if frozen )
1/2 tsp - Panch phoron
A small piece of Ginger, grated
1 large Onion, thinly sliced
1 tsp - Turmeric,
Red Chilli powder
1 - Green Chilli, finely chopped
1 tsp - Oil
1/2 cup -
1 tsp -
( optional )
How to Make Choorha Matar
Heat oil in a pan and fry onion till they become light brown.
Add in minced garlic and grated ginger and saute it for a minute on medium flame.
Combine it with all the spices except garam masala and cook it covered for a minute to let it absorb the flavours.
Throw in green peas and mix well, cook it covered for 4-5 minutes, stirring in between.
Meanwhile, wash and drain the poha and when the peas become tender, add poha into the pan and start mixing with light hands.
Keep stirring frequently until all the water is evaporated and their remains a light, fluffy texture of the poha.
Turn off the flame.
Garnish it with finely chopped cilantro leaves and mix them well before serving, you can also sprinkle some garam masala onto it for a special flavour. Recipe courtesy: UK Rasoi
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.