Learn How To Make Nagpuri Tarri Poha Recipe from Chef Archana Arte on Ruchkar Mejwani. Make this Nagpur Style Pohe Recipe of नागपूरी तर्री पोहे in a simple, quick and easy method at your home and share your experience with us in the comments below.

Ingredients:-
200 gms. Brown chickpeas (soaked overnight)
1:2 Water
2 pinches Salt

For Tarri:-
5 tbsp. Oil
½ tsp. Mustard seeds
1 tsp. Ginger-garlic paste
2 Onions, finely chopped
1 tbsp. Varhadi Masala
1 tbsp. Red chilli powder
Salt, to taste

For Pohe:-
5 tbsp. Oil
1 tsp. Mustard seeds
1 tsp. Cumin seeds
10-12 Curry leaves
4-5 Green chillies
4 Onions, finely chopped
½ tsp. Turmeric powder
Salt, to taste
2 Potates, finely sliced
250 gms. Thick Pohe, soaked for 15 minutes
Coriander leaves
Juice of a lemon

Method:-
- In a pressure cooker add the chickepeas, water and salt. Pressure cook until 4 whistles are blown.
- Once the cooker cools down transfer the chickpeas and water in a bowl.

The Tarri:-
- In a pan heat oil and crackle mustard seeds in it.
- Add ginger-garlic paste, onions, Varhadi Masala, red chilli powder and salt to taste. Stir.

The Pohe:-
- In a kadhai, heat oil and crackle mustard seeds and cumin seeds in it.
- Add curry leaves, green chillies, onions, turmeric powder, salt, potatoes and cover with a lid and let the potatoes cook.
- Now add the pohe, coriander leaves and mix thoroughly.
- Cover with the lid and simmer.
- Turn the flame off and squeeze some lemon juice and mix well.

Assemble and plate the dish as shown in the video.

Nagpuri Tarri Pohe are ready to eat!
HAPPY COOKING!


Varhadi Masala Recipe:-
250 gms Dry Coconut /Khopra (21/2 halves)
250 gms Coriander seeds
250 gms Dried Red Chillies
50 gms Black Pepper Corns (3/4cup)
50 gms Whole Turmeric (5-6 roots 3..4 inch, or 1 cup approx)
15 gms Cinnamon(1/4 cup broken or 4..6 rolls 2 inches each
15 gms Cloves (1/4cup)
15 gms (15-16nos)Black Cardamom/Badi Eliachi
15 gms Shahi Jeera (1/4cup)
15 gms Fennel Seeds (2 tbsps)
15 gms Asafoetida (1 tbsp