Tarri Poha Recipe I Street Food I नागपुर का प्रसिद्ध तरी पोहा I Pankaj Bhadouria

Poha is a common breakfast dish. But what makes the Poha of Nagpur special is the addition of the Kala chana tarri on the top. Hence is born Tarri Poha!
Tarri Poha is a very popular street food, Regualr batata poha or kanda poha is topped with a Kala chana tarri, and served street food style topped with chopped onions, coriander, sev and a halved tomato.
The tarri poha gets its special flavour from the kala masala.
I have also shared with you, how you can make the kala masala at home.
Try out the Tarri pOha and let me know how you liked it!

Timeline:
0:00 Intro
2:10 Boiling the kala chana
2:40 Preparing the kala masala
4:40 Preparing the tarri
9:10 Preparing the poha
10:45 Plating the tari poha


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Tarri Poha
Prep time: 15-20 minutes
Cooking time: 30-35 minutes
Serves: 4-5 serves

Ingredients:
For poha
2 cups Thick Poha
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Jeera seeds
10 -12 Curry leaves
1 tbsp chopped green chillies
½ cup peanuts
2 onions, sliced
½ tsp turmeric powder
1 tsp sugar
1 cup diced boiled potatoes
Salt to taste
1 tbsp lemon juice
2 tbsp chopped coriander leaves
For Kala Chana Tarri:
2 cups Bengal gram (soaked over night)
1/3rd cup Dry Coconut
1 cup sliced onions
1 tbsp chopped garlic
2 tbsp chopped ginger
1 tbsp chopped green chilies
3 tbsp oil
2” cinnamon stick
3-4 green cardamom
2 black cardamom
4 cloves
1tsp Black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
2 bay leaves
1 tsp hing
Powdered spices:
½ tsp turmeric powder
2 tbsp Kashmiri red chilli powder
2 tbsp Kala masala
Salt a large pinch
1 tbsp Amchur powder
7-8 small tomatoes
Fresh coriander leaves

Method:
Drain the kala chana. Pressure cook for 6 whistles with 1 tsp salt and 6 cups water till soft.
Wash the poha with fresh water and drain rest for 10 minutes in the sieve to soften.
Set a pan on medium heat, add oil and shallow fry the peanuts on medium flame until the peanuts are roasted well. Remove and keep aside.
Set a wok on medium heat, add oil, mustard seeds, jeera seeds, curry leaves, green chillies & peanuts, cook until the peanuts get some colour.
Further add onions and cook until the onions are translucent.
Now, add the turmeric powder, sugar & salt to taste, briefly stir for few seconds, further add boiled potatoes & stir & cook for 1-2 minutes.
Add the soaked poha, squeeze some lemon juice, & add some freshly chopped coriander leaves, mix gently & cook for 3-4 minutes. Switch off the flame, cover & keep it aside to keep the poha moist & soft until served with tari.

For kaala masala
1 tbsp Oil
10 g Dried Coconut
3-4 Bay leaves
3 tbsp coriander seeds
10 - 12 Dry Kashmiri Red chillies
2 Star Anise
2 Mace Flowers
1 tsp pepper corns
7-8 cloves
1 stone flower
2” cinnamon
¼ nutmeg
6- 7 green cardamom
3 black cardamom
1 tbsp Ppoppy seeds
½” dry ginger
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp mustard seeds
Methods:
Set a wok on medium heat, add oil and all the spices, roast until the spices are aromatic.
Remove and cool down to room temperature, further transfer in a grinding jar, add salt a pinch & turmeric powder, grind into a fine powder.
Pass it through a sieve for fine powder like texture, kaala masala is ready, store it in an airtight container and use accordingly.
Heat oil in a pan Add dry coconut, cook until the coconut turns light brown.
Add onions, ginger and garlic cloves, cook until the onions are translucent. Add the whole spices and cook for 2 minutes on medium low flame.
As the mixture cools down, grind with ½ cup water to a smooth paste.
Heat 1/3 cup oil in the karahi. Cumin seeds, mustard seeds, bay leaves and hing.
Add the onions coconut paste, cook on medium high flame until the paste turns golden brown in colour.
Add the powdered spices, salt, ½ cup water, mix and cook on medium low flame until the oil separates.
Now add the cooked chana, 2 cups hot water, add amchur powder, mix and bring to a boil and cook for at least 10-55 minutes on medium flame.
Adjust the salt as per taste.
Add the halved tomatoes, cook for 5-7 minutes on medium flame. Remove from heat and top with chopped coriander.
To serve, place poha on plate. Top with chana and tarri, Garnish with sev, chopped onions, fresh coriander and 1 tomato half. Serve hot.


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