Nagpuri Tari Wale Pohe
(2.5)
289.7K views • 1mo ago
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Nagpur street style Tari Poha is not just street food, it's an emotion. A unique blend of flavors that brings the vibe of Nagpur to your plate.
01:15:00 total
Serves 6
medium
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Ingredients
- medium onions - 3 (roughly diced)
- dry coconut - 2 tbsp (roughly chopped)
- ginger - 1 inch (peeled & chopped)
- garlic cloves - 2
- green chilli - 1 (less spicy & roughly torn)
- Degi red chili powder - 2 heaped tbsp
- coriander powder - 1 ½ tbsp
- turmeric powder - 1 ½ tsp
- oil - ¼ cup
- white sesame seeds - 2 tbsp
- black chickpeas - 2 cups (soaked overnight)
- water - 3 cups
- salt - to taste (to taste)
- dry Kashmiri red chillies - 2 (broken into half)
- thick flattened rice (poha) - 4 cups
- fresh coriander leaves - 2 tbsp (finely chopped)
- peanuts - 2-3 tbsp
- small mustard seeds - ½ tsp
- cumin seeds - 1 tsp
- potato - ½ (peeled & roughly sliced)
- large onion - 1 (roughly sliced)
- green chilli - 1 (less spicy & finely chopped)
- ginger - 1 inch (peeled & finely chopped)
- curry leaves - 2 sprig
- bay leaf - 1
- black cardamom - 3
- green cardamom - 2
- cloves - 2-3
- black peppercorns - 7-8
- black pepper powder - 1 tbsp
- medium tomatoes - 7-8 (cut into half)
- garam masala - 1 heaped tsp
- dry mango powder - 1 heaped tsp
Instructions
- Prepare Vatan: In a bowl, combine onions, dry coconut, ginger, garlic, green chilli, degi red chili powder, coriander powder, turmeric powder, oil, and white sesame seeds. Grind into a smooth paste and set aside.
- Cook Chana: In a pressure cooker, add soaked black chickpeas, water, salt, and dry Kashmiri red chillies. Cook for 3-4 whistles until well cooked. Set aside.
- Wash & Soak Poha: Wash thick flattened rice gently 2-3 times with water. Let it rest.
- Prepare Tadka: In a pan, heat oil and add peanuts, mustard seeds, cumin seeds, potato, onion, green chili, ginger, salt, curry leaves, and turmeric powder. Cook until onions are translucent. Set aside.
- Prepare Tarri: In a handi, heat oil and add bay leaf, black cardamom, green cardamom, cloves, black peppercorns, and onion. Saute, then add prepared paste and cook for 7-8 minutes. Add black pepper powder, cooked chana, water, and simmer. Finish with tomatoes, coriander leaves, garam masala, dry mango powder, and salt.
- Assemble Poha: In a bowl, mix soaked poha with fresh coriander leaves, salt, and prepared tadka. Transfer to a serving dish, pour prepared tarri over, and garnish with coriander sprig. Serve hot.
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