Tari Poha Recipe | नागपुर का मशहूर तरी पोहा | Nagpur Special Street Food | Chef Ajay Chopra
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Love Nagpur's famous Tari Poha? 🤩 Now you can make this delicious and spicy street-style breakfast at home! 🍛 This authentic Nagpur special Tari Poha is a must-try for all food lovers. Watch the full video for step-by-step instructions and enjoy this tasty dish with your family. 🏠✨
Portion servings: 5-6 pax
Preparation time: 05 mins
Cooking time: 90 mins
Ingredients:
For tari:
Oil 4 tbsp
Bayleaf 1 pc
Cinnamon ½ inch
Jeera 1 tsp
Mustard seeds 1 tsp
Curry leaves 10-12 pcs
Garlic chopped 1 tbsp
Green chilli chopped 1 tsp
Onion paste 2 pcs
Ginger & garlic paste 1 tbsp
Brown chana soaked 2 cups
Coriander powder 1 tsp
Jeera powder ½ tsp
Turmeric powder ½ tsp
Salt 1 tsp
Red chilli powder 2 tsp
Water as required
Kasoori methi
Saoji garam masala 1 tsp
Tomato cut into half 2 pcs
Coriander chopped 1 tbsp
For poha:
Oil 2 tbsp
Mustard seeds 1 tsp
Peanuts 2 tbsp
Potato boiled & diced 2 pcs
Green chilli chopped ½ tbsp
Onion chopped 2 pcs
Curry leaves 8-9 pcs
Salt 1 tsp
Turmeric powder ½ tsp
Poha (washed & drained) 3-4 cups
For topping:
Sev ½ cup
Coriander chopped 1 tbsp
Sev namkeen ½ cup
Onion chopped 1 pc
Lemon wedge 4-5 pcs
Method:
For Tari:
Heat Oil & Tempering
Heat oil in a pan. Add bay leaf, cinnamon, jeera, and mustard seeds. Let them splutter, releasing their aroma.
Adding Aromatics
Add curry leaves, chopped garlic, and green chilies. Sauté until the garlic turns slightly golden.
Cooking Onion Paste
Add onion paste along with ginger-garlic paste. Stir well and cook until the raw smell disappears and the mixture turns golden brown.
Adding Brown Chana
Add soaked brown chana and mix well. Let it absorb the flavors.
Spicing It Up
Sprinkle coriander powder, jeera powder, turmeric powder, salt, and red chili powder. Stir everything together so the spices coat the chana well.
Adding Water & Cooking
Pour enough water to cover the chana and let it simmer until soft. Stir occasionally.
Final Flavor Enhancements
Crush kasoori methi between your palms and add to the tari. Sprinkle saoji garam masala for extra depth of flavor.
Adding Tomatoes
Cut tomatoes in half and place them into the tari. Cover and cook until they soften, releasing their juices into the gravy.
Finishing Touches
Stir everything well, ensuring the tari has a slightly thick consistency. Garnish with fresh coriander. The tari is ready to serve!
For Poha:
Heating Oil
Heat oil in a separate pan.
Tempering
Add mustard seeds and let them pop, infusing the oil with their nutty aroma.
Adding Peanuts & Potatoes
Toss in peanuts and fry until crispy. Add boiled, diced potatoes and sauté until golden brown.
Adding Aromatics
Add chopped green chilies, onions, and curry leaves. Cook until the onions turn soft and translucent.
Seasoning
Sprinkle salt and turmeric powder. Stir well, coating the ingredients evenly.
Mixing in Poha
Add washed and drained poha. Toss gently, ensuring it absorbs all the flavors without breaking. Cook on low heat for a couple of minutes until everything is well combined.
For Topping & Serving:
Serving the Poha
Spoon the poha onto a plate.
Adding Crunch & Garnish
Top with sev and namkeen for crunch. Sprinkle chopped coriander and finely chopped onions for freshness.
Final Touch
Serve with lemon wedges on the side for an extra tangy kick.
Enjoy!
Pour hot tari over the poha, mix slightly, and enjoy the authentic Nagpur-style Tari Poha!
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