Nagpur Tarri Poha

Video: Indian Street Food

Nagpur’s signature street food. Flattened rice (poha) served with a spicy kala chana curry (tarri) on top. Two components made separately.

Part 1: Poha

Ingredients

• Thick poha (jada poha) - 3-4 cups
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Peanuts - 2 tbsp
• Curry leaves - 8-10
• Green chillies - 2-3, chopped
• Onion - 1 large, sliced
• Potato - 1, boiled and diced
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Lemon juice - 1 tbsp
• Fresh coriander - handful, chopped

Steps

1. Wash poha gently in water 2-3 times, drain. Should be soft but not mushy. Rest 10 minutes
2. Heat oil in a large kadhai. Add mustard seeds and cumin, let them splutter
3. Fry peanuts until crispy. Add potato, onion, green chillies, ginger, curry leaves. Saute until onions are translucent
4. Add turmeric, salt, and drained poha. Toss gently on low heat for 2-3 minutes
5. Add lemon juice and fresh coriander. Mix and transfer to a large basin

Part 2: Tarri (Spicy Kala Chana Curry)

Ingredients

• Kala chana (black chickpeas) - 2 cups, soaked overnight
• Oil - 4 tbsp
• Bay leaf - 1
• Cinnamon - 1/2 inch stick
• Cloves - 2-3
• Black cardamom - 2-3
• Black peppercorns - 7-8
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Curry leaves - 10-12
• Garlic - 1 tbsp, chopped
• Green chilli - 1, chopped
• Onion paste (from 2 onions)
• Ginger-garlic paste - 1 tbsp
• Degi red chilli powder - 2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Saoji garam masala / kala masala - 1 tsp
• Kashmiri red chillies - 2, broken
• Kasoori methi - a pinch
• Tomatoes - 2-3, halved
• Water - 2-3 cups
• Salt - to taste
• Fresh coriander - for garnish

Steps

1. Pressure cook soaked kala chana with 3 cups water, salt, and kashmiri chillies for 3-4 whistles. Set aside with liquid
2. Heat oil in a heavy pot. Add bay leaf, cinnamon, cloves, cardamom, peppercorns, cumin. Let them crackle
3. Add curry leaves, chopped garlic, green chilli. Saute until garlic is golden
4. Add onion paste and ginger-garlic paste. Cook 7-8 minutes until golden brown and raw smell disappears
5. Add red chilli powder, coriander powder, turmeric. Stir well
6. Add cooked kala chana with its cooking water. Add more water for desired consistency. Simmer 10 minutes
7. Crush kasoori methi and add along with saoji garam masala. Add halved tomatoes
8. Cook until tomatoes soften and tarri thickens slightly. Garnish with coriander

Serving

1. Scoop poha into a bowl
2. Ladle hot tarri generously over the poha
3. Top with sev, chopped raw onion, fresh coriander, and a lemon wedge
4. Serve immediately while tarri is hot