Pressed Rice Flakes with Green Peas

Name: Pressed Rice Flakes with Green Peas (Cheuraa-Matar)
Cuisine: Nepali
Ingredients: 3 cups pressed rice flakes, thick variety; 2 tablespoons clarified butter (gheu); ½ teaspoon cumin seeds; 1 dried red chili, halved and seeded; 1 medium onion, finely chopped (about 1 cup); 2 small cassia leaves; 1½ teaspoons minced fresh ginger; 4 small cloves garlic, chopped; 2 cups shelled fresh peas; Small pinch ground asafetida; ½ teaspoon ground turmeric; 2 fresh mild green chilies, split lengthwise; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ cup finely chopped cilantro; Salt to taste; 4 to 5 green onions (white and pale green parts), finely chopped

Cheuraa-Matar

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Cheuraa-matar is my father’s favorite mid-afternoon snack. I like to make this dish at the height of the season from spring to early summer when fresh peas are tender and can be easily bought at the local farmer’s market. Although shelling fresh peas is tedious, it is worth the delicate taste they add to this snack.

Ingredients

3 cups pressed rice flakes, thick variety
2 tablespoons clarified butter (gheu)

Method

Spread the rice flakes on a large platter, pick out any foreign matter such as unhusked rice, stems, or powdery dusty flakes and discard. Wash, rinse, and drain the rice flakes until the water runs clear. Put the rice flakes in a medium-size bowl, cover with plenty of cold water, and soak for 1 minute. The softened rice flakes should be firm, not mushy. Drain.

Heat the clarified butter