Introduction

I am Ajay Chopra and I love making Nagpur Special Tari Poha. I first discovered Nagpur Special Tari Poha when I saw how soaking black chickpeas overnight made them soft for the perfect tari. This simple trick really changed the way I make Nagpur Special Tari Poha.

Every time I prepare Nagpur Special Tari Poha, I feel excited. The sound of spices sizzling in oil and the aroma filling my kitchen reminds me of street food vendors. Nagpur Special Tari Poha always brings back happy memories of my early days in the kitchen.

 

 

Ingredients of Nagpur Special Tari Poha

Portion Servings: 5-6 pax

Preparation Time: 05 mins

Cooking Time: 90 mins

 

For Tari:

• Oil - 4 tbsp
• Bayleaf - 1 pc
• Cinnamon (½ inch)
• Jeera - 1 tsp
• Mustard seeds - 1 tsp
• Curry leaves - 10-12 pcs
• Garlic, chopped - 1 tbsp
• Green chilli, chopped - 1 tsp
• Onion paste (from 2 onions)
• Ginger & garlic paste - 1 tbsp
• Brown chana (soaked) - 2 cups
• Coriander powder - 1 tsp
• Jeera powder - ½ tsp
• Turmeric powder - ½ tsp
• Salt - 1 tsp
• Red chilli powder - 2 tsp
• Water as required
• Kasoori methi - to taste
• Saoji garam masala - 1 tsp
• Tomatoes (cut into halves) - 2 pcs
• Coriander, chopped - 1 tbsp

For Poha:

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Peanuts - 2 tbsp
• Potato, boiled & diced - 2 pcs
• Green chilli, chopped - ½ tbsp
• Onion, chopped - 2 pcs
• Curry leaves - 8-9 pcs
• Salt - 1 tsp
• Turmeric powder - ½ tsp
• Poha (washed & drained) - 3-4 cups

For Topping:

• Sev - ½ cup
• Coriander, chopped - 1 tbsp
• Sev namkeen - ½ cup
• Onion, chopped - 1 pc
• Lemon wedges - 4-5 pcs

 

 

Instructions of Nagpur Special Tari Poha

 

Step 1: Prepare the Tari

I start by heating 4 tbsp oil in a pan on medium heat. I add 1 bayleaf, a ½ inch cinnamon stick, 1 tsp jeera, and 1 tsp mustard seeds. I let these spices splutter to release their aroma.

Then, I add 10-12 curry leaves, 1 tbsp chopped garlic, and 1 tsp chopped green chilli. I sauté them until the garlic turns a little golden.

Next, I mix in onion paste from 2 onions and 1 tbsp ginger & garlic paste. I stir and cook this mixture until the raw smell disappears and the paste becomes golden brown.

I add 2 cups of soaked brown chana and mix well so that the chana absorbs all the flavors.

I then sprinkle 1 tsp coriander powder, ½ tsp jeera powder, ½ tsp turmeric powder, 1 tsp salt, and 2 tsp red chilli powder. I stir everything well and pour enough water to cover the chana. I let it simmer until the chana becomes soft.

For the final touch, I crush some kasoori methi between my palms and add it along with 1 tsp saoji garam masala. I add 2 halved tomatoes, cover the pan, and cook until the tomatoes soften and the tari thickens slightly. Finally, I garnish with 1 tbsp chopped coriander.

 

Step 2: Prepare the Poha

In a separate pan, I heat 2 tbsp oil. When the oil is hot, I add 1 tsp mustard seeds and let them pop.

I then add 2 tbsp peanuts and fry them until they are crispy.

Next, I add 2 boiled and diced potatoes and sauté until they turn golden brown.

I add ½ tbsp chopped green chilli, 2 chopped onions, and 8-9 curry leaves, cooking until the onions turn soft and translucent.

I sprinkle 1 tsp salt and ½ tsp turmeric powder. Finally, I add 3-4 cups of washed and drained poha and toss gently so that it absorbs all the flavors. I let it cook on low heat for a couple of minutes.

 

Step 3: Assemble and Serve

I spoon the prepared poha onto a plate. Then, I top it with ½ cup sev and ½ cup sev namkeen.

I sprinkle 1 tbsp chopped coriander and 1 chopped onion over the poha for extra crunch and flavor.

Lastly, I add 4-5 lemon wedges on the side. I pour the hot tari over the poha, give it a light mix, and serve immediately. This is my Nagpur Special Tari Poha, filled with rich flavors and textures.

 

 

About the Recipe

Nagpur Special Tari Poha is a special dish that mixes crispy poha with a spicy, flavorful tari. In my Nagpur Special Tari Poha, I start with black chickpeas that are soaked overnight. This helps them swell up and become soft for the perfect tari.

Then, I fry mustard seeds, cumin, and curry leaves in plenty of oil. I add chopped garlic, green chillies, and onion paste to this sizzling mix. Every step in my Nagpur Special Tari Poha is designed to bring out the authentic taste of Nagpur Special Tari Poha.

After the spices are well fried, I mix in dry spices like coriander powder, turmeric, red chilli powder, and kasuri methi. This gives Nagpur Special Tari Poha a deep and balanced flavor. Finally, I combine the prepared tari with washed poha, diced boiled potatoes, and other fresh ingredients. My Nagpur Special Tari Poha is always full of texture and vibrant taste.

 

 

Cooking Tips

For the best Nagpur Special Tari Poha, always soak the black chickpeas overnight. This step is very important for the Nagpur Special Tari Poha because it makes the chickpeas soft and ready for the perfect tari.

When frying the spices, use enough oil and let the mustard seeds, cumin, and curry leaves crackle properly. This step is key in creating a rich base for Nagpur Special Tari Poha.

Be careful with kasuri methi. Use the right type so that your Nagpur Special Tari Poha does not turn bitter. The right kasuri methi helps keep the flavor of Nagpur Special Tari Poha balanced and tasty.

 

 

Pairing Guide

I love serving Nagpur Special Tari Poha with a squeeze of lemon and a sprinkle of fresh coriander. These simple sides add a tangy twist to the Nagpur Special Tari Poha.

You can also enjoy Nagpur Special Tari Poha with a hot cup of masala chai or a cold glass of lemonade. These drinks make the Nagpur Special Tari Poha even more refreshing, especially on a warm day.

 

 

Frequently Asked Questions

 

Q1: What is Nagpur Special Tari Poha?

A: Nagpur Special Tari Poha is a unique street food dish from Nagpur where poha is mixed with a spicy tari made from soaked black chickpeas and a blend of fried spices. Nagpur Special Tari Poha is known for its rich flavor and varied texture.

Q2: How do I prepare the tari for Nagpur Special Tari Poha?

A: For Nagpur Special Tari Poha, I first fry mustard seeds, cumin, and curry leaves in oil. I then add chopped garlic, green chillies, and onion paste. This forms a flavorful base for the tari, which is essential in Nagpur Special Tari Poha.

Q3: What spices are important in Nagpur Special Tari Poha?

A: In Nagpur Special Tari Poha, I use dry spices like coriander powder, turmeric, red chilli powder, and kasuri methi. These spices blend well to create the distinct taste of Nagpur Special Tari Poha.

Q4: How long should I soak the chickpeas for Nagpur Special Tari Poha?

A: The black chickpeas should be soaked overnight to ensure they become soft and ready for making the perfect tari in Nagpur Special Tari Poha.

Q5: Can I adjust the spice level in Nagpur Special Tari Poha?

A: Yes, you can adjust the green chillies and red chilli powder to control the heat. This way, Nagpur Special Tari Poha can be made as spicy or as mild as you prefer.

Q6: What type of poha should I use for Nagpur Special Tari Poha?

A: I use well-washed and drained poha for Nagpur Special Tari Poha. Good quality poha is important as it keeps the texture light and soft in Nagpur Special Tari Poha.

Q7: How do I prevent the spices from burning in Nagpur Special Tari Poha?

A: Fry the spices on a medium flame and stir continuously. This helps to cook the spices evenly and brings out the best flavor for Nagpur Special Tari Poha.

Q8: Can I add extra vegetables to Nagpur Special Tari Poha?

A: Yes, you can add diced boiled potatoes, tomatoes, and onions. These additions add crunch and flavor to Nagpur Special Tari Poha.

Q9: What is the best way to serve Nagpur Special Tari Poha?

A: I serve Nagpur Special Tari Poha with a squeeze of lemon, a dash of salt, and chopped coriander. These simple additions make Nagpur Special Tari Poha even more delightful.

Q10: Is Nagpur Special Tari Poha a good option for any meal?

A: Yes, Nagpur Special Tari Poha works well as a breakfast, lunch, or snack. Its light texture and rich flavor make Nagpur Special Tari Poha a versatile dish that I always enjoy.