Tari Poha | Nagpur Special Tarri Poha

Tarri Poha  | Tari poha recipe | Learn how to make Tari poha with step-by-step photos and video. Poha is the most authentic and easy-to-make breakfast recipe. And it is also super healthy. It can be eaten as breakfast or can also be taken to school or work in a lunch box. There are a lot of different varieties of poha like Kanda poha, veg poha, mixed poha, and of course Tari poha.

Tari Poha From Nagpur

Tari poha is a popular poha recipe from Nagpur. In this poha recipe, you need to make a spicy tarri. Tarri is made with Kala chana and some spices. Tarri is also called thin gravy. After that, you need a simple potato, onion poha. Then take a plate, add some poha. Pour some Kala chana and some tari on poha. Then garnish it with some sev or mixture, lemon juice, and fresh coriander leaves. You can also store the tari for 3 to 4 days in the fridge. Serve this tari poha as a breakfast or evening snack.



Ingredients for tari

  • ½ bowl of soaked kala chana
  • 4 to 5 peeled potatoes
  • 1 bowl of water
  • ½ tbsp salt
  • 2 to 3 tbsp refined oil
  • 2 oinons
  • 7 to 8 garlic cloves
  • 1 to 2 inch of ginger
  • 2 green cardamom
  • 1 black cardamom
  • 2 to 3 cinnwmon stick
  • 4 to 5 cloves
  • 5 to 6 tbsp oil for cooking masala
  • ½ tbsp cumin seeds
  • ½ tsp black mustard
  • ½ tsp hing
  • ½ tbsp salt
  • ½ tbsp turmeric powder
  • ½ tbsp cumin powder
  • 1 tbsp coriander powder
  • ½ tbsp garam masala
  • 2 tbsp red chili powder
  • 1/2 tbsp dry fenugreek leaves
  • Water 50 to 60 ml

For poha

  • 3 to 4 tbsp refined oil
  • Some peanuts
  • 1 samll size onion
  • 5 to 6 green chilies
  • ½ tsp black mustard
  • 5 to 6 curry leaves
  • Boiled and chopped potatoes
  • Salt as per your tatse
  • A pinch of turmeric powder
  • Flattened rice(chivda)1 to 2 cup
  • Lemon juice
  • For garnish( raw chivda, sev, fresh coriander leaves)


Take a pressure cooker. Add soaked Kala chana. You can soak them overnight with water.

Add some peeled potatoes. Add 1 cup of water with the same measuring bowl. Add salt.

Close the lead of the cooker. Cook them for 4 to 5 whistles on high flame. After that turn off the heat and leave it to cool down. Then remove the chana from the water and set it aside. We also need the water, so keep them in a bowl. And also keep the boiled potatoes in a different bowl for poha.

Now take a kadhai. Add 2 to 3 tbsp oil. Heat it for 30 to 40 seconds on a high flame. Then add onions, chopped ginger, garlic. Sauté it for 4 to 5 minutes on high flame.

Then add whole spices. Cook for 3 to 4 minutes. After that remove it from the oil and leave it to cool down.

Then add some water to a mixture jar. Grind the onion into a fine paste.

Again take that same kadhai, add 5 to 6 tbsp oil. Heat it for 30 to 40 seconds. Add cumin, black mustard, thing.

Then add onion paste. Sauté it for 5 to 6 minutes on high flame. Then add salt, turmeric. Add all powdered spices. Mix well and cook the masala on a medium flame for 10 to 12 minutes.

After that add boiled Kala chana. Mix well and cook for 3 to 4 minutes on high flame.

Add dry fenugreek leaves. Add the water which we used for cooking chana. And also add 50 to 60 ml water.

Mix well and cover it. again cook them for 10 to 15 minutes n medium flame.

After that turn off the heat. Tari is ready.


Take a pan, add 2 to 3 tbsp oil. Sauté some peanuts on medium flame. Remove the roasted peanuts from the oil.

After that in the same pan, add black mustard, curry leaves. Wait until it splutters. After that add chopped onion and green chilies. Sauté it for 2 minutes on high flame. Then add salt and a pinch of turmeric powder. mix well cook them until it turns golden in color.

Then add boiled and chopped potatoes. Cook them on low flame for 2 to4 minutes.

Meanwhile, take some chivda(flattened rice).

wash them with some water. And leave it for 2 to 3 minutes.

After 3 minutes. It is ready.

After that add the soaked poha to the pan. Mix well for 2 to 3 minutes on high flame. Add some lemon juice and fried peanuts. Mix well. Poha is ready.

Now take a plate, add some poha.

Add some raw chivda(flatted rice) for crunch. Pour some Kala chana

and some tari(gravy).

Garnish it with some raw chivda, sev, and lemon juice. Serve it warm. Tari poha is ready.

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