Chaunka Matar (Chuki Hui Matar) is a traditional UP-style breakfast or winter snack made by stir-frying fresh tender peas with a few simple spices. It’s quick to prepare and pairs wonderfully with a hot cup of masala chai or coffee for a hearty morning or evening meal.
Use fresh winter peas for the best flavor; frozen peas work well too when fresh aren’t available.
Table of Contents
- About Chaunka Matar (Stir-Fried Green Peas)
- Ingredients
- How To Make Chaunka Matar
- Other Indian Winter Recipes We Recommend
- Chaunka Matar Recipe (Stir Fried Green Peas)
About Chaunka Matar (Stir-Fried Green Peas)
Chaunka Matar (Chuki Hui Matar) hails from Uttar Pradesh and highlights tender winter peas sautéed with fragrant spices like cumin, hing and fresh ginger. It’s filling, simple, and ready in under 20 minutes — an ideal choice for a quick breakfast or evening snack.
Ingredients
Green Peas (Matar) – Fresh, tender winter peas give the best texture and flavor. If fresh peas aren’t available, frozen peas are a fine substitute.
Ghee – Traditional and aromatic; substitute coconut oil to make the dish vegan.
Other aromatics and spices – asafetida (hing), cumin seeds, grated ginger, green chilies, a pinch of sugar, salt, dry mango powder (amchoor), fresh lime juice and chopped cilantro. Adjust chilies to suit your heat preference.
To make the dish gluten-free, omit asafetida. For a vegan version, replace ghee with coconut oil.
How To Make Chaunka Matar
Preparation
Shell the peas. You’ll need about 2 pounds (1 kg) of pea pods to obtain roughly 2 cups (300 g) of shelled peas. Rinse and drain the peas; if using frozen peas, rinse briefly and drain. Peel and grate a small piece of ginger and finely chop green chilies. Keep all ingredients ready.
Stir Fry The Peas
Step 1: Heat 1 tablespoon ghee in a pan over medium heat.
Step 2: When the ghee is hot, add 1/4 teaspoon asafetida (hing) and 1 teaspoon cumin seeds. Allow them to sizzle for 3–4 seconds.
Step 3: Add 2 teaspoons grated ginger and 2 teaspoons finely chopped green chilies. Sauté briefly for 10–15 seconds until fragrant.
Step 4: Add the shelled peas (2 cups / 300 g), 1/4 teaspoon sugar, 1/2 teaspoon salt (or to taste), and 1 teaspoon dry mango powder (amchoor). Mix well to coat the peas with the spices.
Step 5: Reduce heat to low, cover the pan with a lid, and cook for 5–6 minutes until the peas are tender but still hold their shape.
Step 6: Remove the lid, stir in 1 teaspoon freshly squeezed lime juice and 1 tablespoon chopped cilantro. Mix gently.
Step 7: Transfer to serving bowls, garnish with ginger juliennes if you like, and serve hot.
Other Indian Winter Recipes We Recommend
Dips
Hurda Hummus Recipe
Veg Curries
Saag Paneer
Veg Curries
Sarson Ka Saag Recipe
Veg Curries
Matar Ka Nimona Recipe
Chaunka Matar Recipe (Stir Fried Green Peas)
Ingredients
- 1 tablespoon ghee (use coconut oil for a vegan version)
- 1/4 teaspoon asafetida (hing) (skip for a gluten-free version)
- 1 teaspoon cumin seeds
- 2 teaspoons grated ginger
- 2 teaspoons finely chopped green chilies (adjust to taste)
- 2 cups shelled tender green peas (about 300 g)
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon dry mango powder (amchoor)
- 1 teaspoon freshly squeezed lime juice
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add asafetida and cumin seeds and let them crackle for 3–4 seconds.
- Add grated ginger and chopped green chilies and sauté for 10–15 seconds.
- Add the peas, sugar, salt and dry mango powder; mix well.
- Reduce heat to low, cover, and cook for 5–6 minutes until peas are softened.
- Remove the lid and stir in lime juice and chopped cilantro.
- Transfer to serving bowls, garnish with ginger juliennes if desired, and serve hot.
Notes
Adjust the amount of green chilies to suit your spice preference. To make the recipe gluten-free, omit asafetida. For a vegan version, replace ghee with coconut oil.
Nutrition
Carbohydrates: 22 g,
Protein: 8 g,
Fat: 8 g,
Fiber: 8 g