This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you.
It is a quick and easy recipe to make and very delicious.
Recipe will serve 4.
- 2 cups “thick” poha (you can find in Indian grocery store)
- 1 cup frozen green peas
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 3 cardamom
- 1/2 teaspoon turmeric
- ¼ teaspoon red chili powder
- 1 green chili, finely chopped and adjusted to taste
- 1 teaspoon ginger, finely chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- ¼ teaspoon garam masala
- Approximately 2 tablespoon cilantro, finely chopped
- Lemon slices to garnish
- 1/4 cup chopped tomato to garnish
- Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
- Sprinkle turmeric, chili powder and salt and toss with a fork.
- Wash and drain green peas and set aside.
- Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack.
- Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
- Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
- Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
- Serve hot with a side of Hari Cilantro Chutney.
- Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
- Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
- I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha