Enjoy this flavorful street-style dish that’s a favorite in Nagpur! Perfect for breakfast or as a snack. The spicy tarri paired with soft poha and crunchy sev creates a symphony of textures and flavors. It's a dish that brings back memories of bustling streets and hearty breakfasts. Dive into this Nagpur delicacy and savor the magic!
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Heat oil in a pan and sauté ginger-garlic paste until fragrant.
Add fresh coriander leaves, special spice mix, red chili powder, turmeric powder, coriander powder, and salt. Cook until it leaves oil.
Mix in boiled black chickpeas, tomatoes, and garam masala. Stir well.
Pour water into the mixture and let it simmer until the gravy thickens slightly.
Heat oil in a pan and add mustard seeds. Let them splutter.
Add green chilies and finely chopped onions. Sauté until onions turn translucent.
Mix in turmeric powder and salt.
Add soaked flattened rice and stir gently to combine. Cook for a few minutes.
Garnish with fresh coriander leaves and remove from heat.
Place the prepared poha on a plate.
Pour the hot and spicy tarri over the poha.
Garnish with sev and finely chopped onions.
Ensure the poha is soaked properly but not mushy for the perfect texture.
Adjust the spice levels in the tarri according to your preference.
Use fresh coriander leaves generously for an authentic flavor.
Serve the dish hot for the best taste and experience.
Can I use canned chickpeas instead of boiled black chickpeas?
Yes, you can use canned chickpeas, but the flavor of black chickpeas is more authentic for this dish.
What is the best type of poha to use?
Medium-thick poha works best as it holds its texture after soaking and cooking.
Can I make the tarri ahead of time?
Yes, you can prepare the tarri a day in advance and reheat it before serving.
What can I substitute for sev in the garnish?
You can use crushed papad or fried peanuts as an alternative garnish.
Is this dish suitable for vegans?
Yes, this dish is vegan as it does not contain any animal-derived ingredients.
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