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Explore Tari Poha Recipe | Nagpur Special Tari Poha | Chef Sanjyot Keer with 1,271,733 views, 27,499 likes, and 1,336 comments. Experience the impact of this video content that has captured audience attention.

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 Ingredients: 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 Methods: 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 Ingredients: 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) Methods: 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 Ingredients: 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) Methods: 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.

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