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Tarri Poha नागपुर की मशहूर तरी वाले पोहे Nagpur Street Food pohe

Tarri Poha नागपुर की मशहूर तरी वाले पोहे Nagpur Street Food pohe

Name: Tarri Poha नागपुर की मशहूर तरी वाले पोहे Nagpur Street Food pohe
Prep time: 10 min
Cook time: PT25-30M
Total time: PT35-40M
Yield: 4-5
Cuisine: Indian
Ingredients: Black chickpeas; dry coconut; onions; Peanuts; poha; Potatoes; tomatoes; white sesame

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If you thought Kande Pohe is ultimate, wait till you try this one. Nagpur street style Tari Poha is truly unique. In fact, it's not just a street food, it's an emotion!

Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 4-5

Cuisine: IndianNagpuri

Tarri Poha नागपुर की मशहूर तरी वाले पोहे Nagpur Street Food pohe Recipe - Ranveer Brar

Ingredients

For Vatan

3 medium Onions, roughly diced, प्याज

2 tbsp Dry coconut, roughly chopped, सूखा नारियल

1 inch Ginger (peeled & chopped) अदरक

2 no. Garlic cloves, लहसुन

1 no. Green chilli (less spicy & roughly torn) हरी मिर्च

2 heaped tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

1 ½ tbsp Coriander powder, धनिया पाउडर

1 ½ tsp Turmeric powder, हल्दी पाउडर

¼ cup Oil, तेल

2 tbsp White sesame seeds, सफेद तिल

For Cooking Chana

2 cups Black chickpeas (soaked overnight) भीगे हुए काले चने

3 cups Water, पानी

Salt to taste, नमक स्वादअनुसार

2 no. dry Kashmiri red chillies (broken into half) सूखी कश्मीरी लाल मिर्च

For Washing & Soaking Poha

4 cups Thick flattened rice, पोहा

Water as required, पानी

For Poha

Soaked poha, भिगोया हुआ पोहा

2 tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता

Salt to taste, नमक स्वादअनुसार

Prepared tadka, तैयार किया हुआ तड़का

For Tadka

2 tbsp Oil, तेल

2-3 tbsp Peanuts, मूंगफली

½ tsp small Mustard seeds, छोटी राई

1 tsp Cumin seeds, जीरा

½ Potato (peeled & roughly sliced) आलू

1 large Onion, roughly sliced, प्याज

1 no. Green chilli (less spicy & finely chopped) हरी मिर्च

1 inch Ginger (peeled & finely chopped) अदरक

Salt to taste, नमक स्वादअनुसार

2 sprig Curry leaves, कड़ी पत्ते

½ tsp Turmeric powder, हल्दी पाउडर

For Tarri

⅓ cup Oil, तेल

1 no. Bay leaf, तेज़ पत्ता

3 no. Black cardamom, बड़ी इलायची

2 no. Green cardamom, बड़ी इलायची

2-3 no. Cloves, लौंग

7-8 no. Black peppercorns, काली मिर्च के दाने

1 tsp Cumin seeds, जीरा

1 large Onion, chopped, प्याज

Prepared paste, तयार किया हुआ पेस्ट

1 tbsp Black pepper powder, काली मिर्च पाउडर

Cooked chana, पके हुए चने

2-3 cups Water, पानी

7-8 no. medium Tomatoes, cut into half, टमाटर

1 tbsp fresh Coriander leaves, chopped, धनिया पत्ता

1 heaped tsp Garam masala, गरम मसाला

1 heaped tsp dry Mango powder, आमचूर पाउडर

Salt to taste, नमक स्वादअनुसार

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Vatan

In a bowl, add onions, dry coconut, ginger, garlic, green chilli, degi red chili powder, coriander powder, turmeric powder, oil and white sesame seeds.
Transfer it to a mixer grinder jar and grind it into smooth paste.
Keep it aside for further use.

For Cooking Chana

In a pressure cooker, add soaked black chickpeas, water, salt to taste, dry kashmiri red chillies and mix it well.
Cover it with a lid and cook it for 3-4 whistles until cooked well.
Keep it aside for further use.

For Washing & Soaking Poha

In a bowl, add thick flattened rice, water as required and wash it gently for 2-3 times.
Keep it aside to rest for a while.

For Poha

In a bowl, add soaked poha, fresh coriander leaves, salt to taste, pour prepared tadka and mix it gently.
Transfer it to a serving dish, pour prepared tarri and garnish it with coriander sprig.
Serve hot.

For Tadka

In a pan, add oil, once it’s hot, add peanuts, small mustard seeds, cumin seeds and let iot splutter well.
Add potato, onion, green chili, ginger, salt to taste and cook it for 3-4 minutes until onions get translucent.
Add curry leaves, turmeric powder and cook it for a minute.
Keep it aside for further use.

For Tarri

In a handi, add oil, once it’s hot, add bay leaf, black cardamom, green cardamom, cloves, black peppercorns, onion and saute it for a while.
Add prepared paste and cook it well for 7-8 minutes on medium flames.
Add black pepper powder, cooked chana, water and let it simmer for a while.
Finish it with tomatoes, fresh coriander leaves, garam masala, dry mango powder, salt to taste and give it a quick boil.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with prepared poha.