How to make Tariwala Chiwda Recipe - Poha cooked in a spicy gravy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Thick pressed rice (jada poha / mota chiwda) , Tomatoes ( टमाटर )

Cuisine : Indian

Course : Main Course_Veg

Tariwala Chiwda

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course_Veg recipes like Suran Aloo Subzi, Ekadashi Jeera Aloo, mashrooom methi malai , Cauliflower Manchurian. Or try out these recipes from Indian Cuisine like Super Healthy Vegetable Curry, Jackfruit seed wada, Tri Colour Dal, Gulab-E-Gulkand.

Tariwala Chiwda Recipe Card

Tariwala Chiwda

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Tariwala Chiwda

  • Thick pressed rice (jada poha / mota chiwda) soaked in water for 2-3 minutes and strained 1 cup

  • Tomatoes 2 medium

  • Oil 1 1/2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies finely chopped 2

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Turmeric powder a pinch

  • Dried mango powder (amchur) 1/2 teaspoon

  • Bhuna masala 130 grams

  • Potatoes boiled peeled and cut into cubes 2 medium

  • Salt to taste

  • Juice of ½ lemon

  • Fresh coriander leaves finely chopped 2 tablespoons


Step 1

Heat oil in a non-stick pan, add cumin seeds, green chillies and sauté till fragrant.

Step 2

Roughly chop tomatoes and grind into a purée. Add puree to the pan and cook for 3-4 minutes.

Step 3

Add red chilli powder, coriander powder, turmeric powder, dried mango powder and sauté for 2 minutes. Add bhuna masala and mix.

Step 4

Add potatoes and mash as you mix. Add 5 cups water, salt and mix well.

Step 5

Add pressed rice and mix. Add lemon juice, coriander leaves and mix well. Cook for 3-4 minutes.

Step 6

Transfer into a serving bowl and serve hot.

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