Tarri Pohe

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Tarri Pohe is a healthy twist on the traditional pohe( savory flattened rice dish) that originated in the Vidarbha region of Maharashtra, where people have a liking for spicier flavors due to the local climate.

What exactly is Tarri Pohe? It’s a fusion dish that combines the comforting flavors of traditional Kande Pohe with a spicy soup known as “tarri,” made from black chana. This hearty soup, packed with flavor, is poured generously over the pohe, adding an extra kick to the dish. To top it all off, chopped onions, fine sev and fresh cilantro are sprinkled on for that perfect finishing touch.

Tarri Pohe has been a cherished recipe in Vidarbha for generations, especially in places like Nagpur. But with the internet making recipes more accessible, this dish has gained popularity not only among Maharashtrians but also among people from all walks of life.

Now, let’s talk about making Tarri Pohe. It’s a simple process, but it does involve two main steps. The star ingredients of the Tarri recipe are the black chana and the kala masala. You can easily find kala masala in any Indian store nearby, or you can even make it at home. And if you don’t have kala masala, don’t worry – you can substitute it with Goda masala.

As for the pohe, they’re made in the traditional way using flattened rice, peanuts, and onions. The beauty of this dish lies in the perfect pairing of the spicy tarri with the savory pohe. Not only is it delicious, but it’s also nutritious, combining the carbs from the flattened rice with the protein and fiber from the chana.So, what are you waiting for? Give this recipe a try today and let me know in the comments how you like it. Get ready to treat your taste buds to a burst of flavor and spice!

I am sharing the recipe I learnt from of the street food hawker when I was in Nagpur last time. He was sweet enough to share his recipe and whenever I have tried to make it, it always turns fantastic.

Ingredients

For Making Tarri:

Black Chana, Oil, mustard seeds, cumin seeds, bay leaves, poppy seeds, chopped Onion, ginger garlic paste, tomato, kala(black) masala, red chilli powder, turmeric powder, coriander powder, cumin powder, Kashmiri Lal Mirch powder, salt to taste, water

For Making Pohe:

Oil, pohe / flattened rice, mustard seeds, cumin seeds, hing / asafoetida, curry leaves, onions, green chillies, raw peanuts, salt, lime juice, sugar, coriander leaves/Cilantro

Instructions

For Making Tarri:

• Begin by thoroughly washing the black chana with water and then soaking them overnight.

• Transfer the soaked chickpeas into a pressure cooker, adding water, and cook on medium heat until they whistle 7-8 times.

• Strain the cooked chickpeas, keeping the liquid and chickpeas separate.

• Take out 1/4 cup of the cooked chickpeas and grind them into a coarse paste using a mixer grinder.

• Heat oil in a pan. Add bay leaves and let them infuse their fragrance. Follow by adding mustard seeds, allowing them to pop, then add cumin seeds and let them splutter. Next, add poppy seeds and fry for another minute.

• Add ginger garlic paste and fry for 2 minutes. Then, add finely chopped onions and fry until they turn golden brown.

• Once the onions are lightly golden, add tomatoes, kala (black) masala, red chili powder, cumin powder, turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.

• Incorporate the coarsely ground black chickpea mixture and fry it with the masala on medium heat for about 3-4 minutes.

• Add the remaining cooked chickpeas along with the strained water and salt. Mix well and cook on medium heat for 8-10 minutes until the tarri thickens.

For Making Pohe:

• Begin by washing the flattened rice (pohe) under cold running water, then strain it and set it aside.

• Heat oil in a pan. Add mustard seeds and allow them to pop, then add cumin seeds and let them splutter.

• Add hing, curry leaves, green chilies, and raw peanuts. Fry the peanuts until they turn a light reddish color.

• Next, add finely chopped onions and fry them until they soften.

• Incorporate turmeric powder, salt, sugar, and lime juice into the pan, and mix everything well.

• Now, add the soaked flattened rice and salt. Gently mix to combine.

• Cover the pan and steam the flattened rice on medium heat for 5-6 minutes.

• Finally, add chopped coriander leaves and mix well. Your delicious kande pohe (flattened rice with onions) are now ready to be served.

Serving Instructions for Tarri Pohe

• Take a plate and serve the pohe. Pour the prepared tarri over the pohe. Garnish with finely chopped onions, fine sev, coriander leaves, and a slice of lemon. Tarri Pohe are ready to be enjoyed!
• You can serve the tarri pohe with cup of masala chai or filter coffee for a wonderful wake-me- up breakfast.

Tips and Tricks

• Ensure you soak the black chana overnight or approx for 7-8 hours for a soft and well-cooked texture.
• Fresh onions, tomatoes, and cilantro can elevate the flavors of your Tarri Pohe.
• Tailor the spiciness of the tarri according to your preference. You can increase or decrease the amount of red chili powder and green chilies accordingly.
• Pay attention to the consistency of the tarri. If it’s too thick, you can adjust by adding a bit of water to reach your desired thickness.
• Don’t skimp on the garnishes! Chopped onions, fine sev and cilantro add freshness and crunch to the dish.
• Tarri Pohe is best enjoyed fresh and hot. Serve immediately after preparing for the best taste and texture.
• Feel free to experiment with different masalas. If you don’t have kala masala, try substituting with garam masala or Goda masala for a unique twist.

• You can cook the tarri ahead of time and store it in an airtight container in the refrigerator. When ready to serve, simply reheat it on the stove and pour it over freshly made pohe.
• If you’re using dried chickpeas, soak them overnight to reduce cooking time. Cook the chickpeas the day before and store them in the fridge. This way, you can quickly assemble the tarri pohe by just adding the cooked chickpeas to the spiced mixture.

FAQs

Q: Can I use canned chickpeas instead of soaking and cooking black chana?

A: Yes, you can use canned chickpeas to save time. Just rinse them thoroughly before adding them to the tarri.

Q: Can I make Tarri Pohe ahead of time?

A: While Tarri Pohe tastes best when served fresh, you can prepare the components ahead of time and assemble them just before serving. Keep the tarri and pohe separate until you’re ready to serve.

Q: Can I adjust the spice levels of Tarri Pohe?

Absolutely, adjust the amount of red chili powder and green chilies to suit your taste preferences. You can also add more or less kala masala for a milder or spicier flavor.

Q: Can I store leftovers of Tarri Pohe?

Tarri Pohe

Tarri Pohe is a fusion dish that combines the comforting flavors of traditional Kande Pohe with a spicy soup known as “tarri,” made from black chana. This hearty soup, packed with flavor, is poured generously over the pohe, adding an extra kick to the dish. To top it all off, chopped onions and fresh cilantro are sprinkled on for that perfect finishing touch.

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Ingredients

  

For Making Tarri:

• 1 cup Chana / Chickpeas
• 4 tbsp Oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 bay leaves
• 1 tsp poppy seeds
• 2 small Finely chopped Onions
• 1 tbsp ginger garlic paste
• 1 Tomato chopped into big chunks
• 1 tbsp Kala masala or black masala
• 1 tsp Red chilli powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander powder
• 1 tsp cumin powder
• 1 tbsp Kashmiri Lal Mirch powder
• Salt to taste
• 3 cups Water

For Making Pohe:

• 2 tbsp Oil
• 2 cups Pohe / Flattened rice
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 teaspoon Hing / Asafetida
• 8-10 Curry leaves
• 2 Finely chopped Onions
• 2 Finely chopped Green chillies
• Raw peanuts
• Salt to taste
• 1 tbsp lime juice
• 1 tsp sugar
• Finely chopped Coriander leaves/Cilantro

Instructions

 

For Making Tarri:

• Begin by thoroughly washing the chickpeas with water and then soaking them overnight.
• Transfer the soaked chickpeas into a pressure cooker, adding water, and cook on medium heat until they whistle 7-8 times.
• Strain the cooked chickpeas, keeping the liquid and chickpeas separate.
• Take out 1/4 cup of the cooked chickpeas and grind them into a coarse paste using a mixer grinder.
• Heat oil in a pan. Add bay leaves and let them infuse their fragrance. Follow by adding mustard seeds, allowing them to pop, then add cumin seeds and let them splutter. Next, add poppy seeds and fry for another minute.
• Add ginger garlic paste and fry for 2 minutes. Then, add finely chopped onions and fry until they turn golden brown.
• Once the onions are lightly golden, add tomatoes, kala (black) masala, red chili powder, cumin powder, turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
• Incorporate the coarsely ground black chickpea mixture and fry it with the masala on medium heat for about 3-4 minutes.
• Add the remaining cooked chickpeas along with the strained water and salt. Mix well and cook on medium heat for 8-10 minutes until the tarri thickens.

For Making Pohe:

• Begin by washing the flattened rice (pohe) under cold running water, then strain it and set it aside.
• Heat oil in a pan. Add mustard seeds and allow them to pop, then add cumin seeds and let them splutter.
• Add hing, curry leaves, green chilies, and raw peanuts. Fry the peanuts until they turn a light reddish color.
• Next, add finely chopped onions and fry them until they soften.
• Incorporate turmeric powder, salt, sugar, and lime juice into the pan, and mix everything well.
• Now, add the soaked flattened rice and salt. Gently mix to combine.
• Cover the pan and steam the flattened rice on medium heat for 5-6 minutes.
• Finally, add chopped coriander leaves and mix well. Your delicious kande pohe (flattened rice with onions) are now ready to be served.

Notes

Serving Instructions

• Take a plate and serve the pohe. Pour the prepared tarri over the pohe. Garnish with finely chopped onions, fine sev, coriander leaves, and a slice of lemon. Tarri Pohe are ready to be enjoyed!
• You can serve the tarri pohe with cup of masala chai or filter coffee for a wonderful wake-me- up breakfast.

 

Tips and Tricks

• Ensure you soak the black chana overnight for a soft and well-cooked texture.
• Fresh onions, tomatoes, and cilantro can elevate the flavors of your Tarri Pohe.
• Tailor the spiciness of the tarri according to your preference. You can increase or decrease the amount of red chili powder and green chilies accordingly.
• Pay attention to the consistency of the tarri. If it’s too thick, you can adjust by adding a bit of water to reach your desired thickness.
• Chopped onions and cilantro add freshness and crunch to the dish.
• Tarri Pohe is best enjoyed fresh and hot. Serve immediately after preparing for the best taste and texture.
• Feel free to experiment with different masalas. If you don’t have kala masala, try substituting with garam masala or Goda masala for a unique twist.

Meal Prep Tips

• You can cook the tarri ahead of time and store it in an airtight container in the refrigerator. When ready to serve, simply reheat it on the stove and pour it over freshly made pohe.
• If you’re using dried chickpeas, soak them overnight to reduce cooking time. Cook the chickpeas the day before and store them in the fridge. This way, you can quickly assemble the tarri pohe by just adding the cooked chickpeas to the spiced mixture.

 

Author: Trupti Deo

Course: Breakfast

Cuisine: Indian

Keyword: Authentic Maharashtrian flavors, Black chana recipe, Flattened rice dish, Fluffy pohe with tarri, Fusion Cooking, Maharashtrian breakfast, Spicy tarri, Tarri Pohe recipe, Traditional Indian breakfast, Vidarbha cuisine

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