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Matar Chiwda

5 from 1 vote
Matar Chiwda - Plattershare - Recipes, food stories and food lovers

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Bhuja matar chooda i.e. toasted flattened rice served with spicy stir fried sweet peas is a snack that is essentially a winter dish.
It is very popular in Bihar and some parts of Uttar Pradesh and happens to be vegan and gluten free. Do try, if you haven't already!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe CategoryVegan
Served AsSnacks
CuisineBihari, Homestyle Cooking, Indian, North Indian
Recipe Taste Crunchy, Salty, Savoury, Sour, Spicy
Servings 2
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Ingredients
  

  • 1 cup Poha Chivda, I used red rice chiwda
  • 1 tbsp Oil add more only if required
  • 1/3 tsp Jeera Cumin Seeds
  • 1 pinch Asafetida
  • 1/3 cup Onion finely chopped
  • ½ tsp Ginger finely chopped
  • 1 Green Chili finely chopped
  • Salt to taste
  • ¼ tsp Red Chili Powder adjust amount to heat
  • ½ tsp Coriander Powder
  • 1 pinch Garam Masala adjust amount according to the strength of the masala
  • ¼ tsp Amchur Dry Mango Powder
  • 1 cup Green Peas shelled, Matar, frozen or fresh
  • 1 tbsp Coriander freshly chopped
  • Lime wedges Fresh
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Instructions
 

  • Take a sauce pan and dry roast the chiwda on low medium heat till it becomes crunchy. It took me approximately two minutes but the time will depend on the quality of the chiwda used. Remove from the pan and set aside.
  • In the same sauce pan, add oil and once it is hot, add cumin seeds and as soon as it begins to crackle, add asafoetida followed by onion, ginger and green chilies. Keep the heat on high.
  • Sauté till the onions become soft and translucent. Reduce heat and add spices, except amchur, and sauté the contents for ten to fifteen seconds.
  • Increase heat and add washed green peas and sauté them for half a minute.
  • Add two to three tablespoons of water and reduce the heat and cook till the peas are done stirring occasionally. Add more water if required. But once done, there should be no water in the peas. Sprinkle the amchur and mix well.
  • Sprinkle some coriander and squeeze a little bit of fresh lime juice over the peas and serve immediately along with the roasted chiwda.

Notes

  • It is mostly basmati chiwda that is preferred, in Bihar, for making this snack. But it is not easily available everywhere therefore use any chiwda that you prefer.
  • Feel free to use ghee instead of oil for a richer taste.
Also See:
Tags gluten free snacksindian cuisineindian foodplant based recipesvegan snackswinter foodwinter recipes

Please appreciate the author by voting!

5 from 1 vote

Recipe Nutrition

Calories: 175 kcal | Carbohydrates: 22 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.03 g | Sodium: 85 mg | Potassium: 247 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 648 IU | Vitamin C: 34 mg | Calcium: 36 mg | Iron: 4 mg
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Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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