Tari Poha Recipe | Nagpur Special Tari Poha | Chef Sanjyot Keer

Tari Poha Recipe | Nagpur Special Tari Poha | Chef Sanjyot Keer

Full written recipe for Tari pohe

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

For kaala masala 250 gm
Oil 2 tbsp
Bay leaves 5 gm
Coriander seeds 75 gm
Dry Kashmiri Red chillies 30 gm
Dry degi Red chillies 30 gm
Chakri phool 8 gm
Javitri 8 gm
Kaali mirch 8 gm
Laung 8 gm
Dagad phool 8 gm
Dalchini 8 gm
Jaiphal 1 nos.
Javitri 8 gm
Green cardamom 8 gm
Black cardamom 5 gm
Poppy seeds 8 gm
Sesame seeds 8 gm
Saunth 5 gm
Jeera 8 gm
Shah jeera 8 gm
Rai 8 gm
Dry coconut 20 gm
Salt a pinch
Haldi 8 gm
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.

For poha
Poha 2 cups
Oil 1 tbsp
Mustard seeds 1 tsp
Jeera seeds 1 tsp
Curry leaves 12-15 nos.
Green chillies 1-2 nos. (chopped)
Peanuts 1/4th cup
Onions ½ cup (sliced)
Turmeric powder ½ tsp
Sugar 1 tsp
Salt to taste
Boiled Potatoes 1-2 medium size (diced)
Lemon juice 1 tsp
Coriander leaves 1 tbsp (chopped)
Wash the poha with fresh water and further 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 tari
For cooked chana
Chana (soaked) 2 cups
Salt to taste
For tari
Oil (quantity mentioned in method section)
Dry Coconut 1/3rd cup
Onions 2-3 medium size (sliced)
Garlic 5-6 cloves
Ginger 1 inch
Whole spices:
Cinnamon stick 1 inch
Green cardamom 3-4 nos.
Black cardamom 1-2 nos.
Cloves (Laung) 4-5 nos.
Black peppercorns 4-6 nos.
Jeera (cumin seeds) 1 tsp
Rai (mustard seeds) 1 tsp
Bay leaves 2-3 nos.
Hing (asafoetida) 1 tsp
Powdered spices:
Turmeric powder ½ tsp
Red chilli powder 4 tbsp
Coriander powder 1 tbsp
Jeera powder 1 tsp
Kala masala 2 tsp
Salt a large pinch
Boiled chana
Coriander leaves & stems (chopped)
Water 1-1.5 litre boiling
Amchur powder 1 tsp
Tomatoes 10-12 small size (halved)
Fresh Coriander (chopped)
Soak the chana for 8-10 hours or overnight, further rinse with fresh water and transfer in the pressure cooker, add salt to taste and fill water till 1 inch above the chana surface, pressure cook for 2-3 whistle on medium high heat.
Switch off the flame and allow the pressure cooker to depressurize naturally to open the lid, strain the chana & keep aside to be used in the tari, make sure to reserve the water.
Set a wok on medium heat, add 2 tbsp oil and dry coconut, cook until the coconut turns light brown.
Further in the same wok, add onions, ginger and garlic cloves, cook until the onions are translucent. Now add the whole spices and cook for 2 minutes on medium low flame, let the mixture cool down and transfer in the same grinding jar, add 50 ml water and grind into a fine paste. Keep the paste aside to be used later in the gravy.
Continue to cook in the same wok, by adding additional ½ cup of oil, this recipe requires oil in excess which will become the tari. Heat the oil and add jeera, rai, bay leaves and hing, let the jeera crackle in hot oil, further add the brown paste (onions coconut paste), cook on medium high flame until the paste turns golden brown in colour.
Further lower the flame and add the powdered spices, salt, mix and cook on medium low flame until the oil separates. You can adjust the quantity of red chilli powder as per your taste.
Now add the cooked chana, freshly chopped coriander leaves along with its stems, stir and cook for 2-3 minutes, further add the reserved chana water and additional 1-1.5 litre water, mix & cook until it starts to boil. You can adjust the quantity of water accordingly.
Further add amchur powder, mix and bring to a boil and cook for at least 20-25 minutes on medium flame.
Check for seasoning and adjust the salt as per taste
Add some more freshly chopped coriander leaves and the halved tomatoes, cook for 5-7 minutes on medium flame. Tari is ready, serve hot with hot poha.
Serve steaming hot poha and top it with kaccha chiwda, further topping it with very hot tari with a small amount of chana and a tomato piece. Garnish with some onions, fresh coriander and some lemon juice, serve hot.