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Tarri Poha - SK Khazana

The traditional kande pohe served differently – with chana gravy, onion, sev, coriander leaves and lemon juice This is a Sanjeev Kapoor exclusive recipe.

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Tarri Poha - SK Khazana

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Main Ingredients Kala chana, Poha
Cuisine Indian
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Tarri Poha - SK Khazana

  • 1 cup Kala chana
  • Poha ready-made
  • 2 tablespoons Oil
  • 1/2 teaspoon Mustard oil
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli
  • 8-10 Curry leaves
  • 1/2 teaspoon Asafoetida
  • 1 teaspoon Goda masala
  • to taste Salt
  • for garnish Onion chopped
  • for garnish Sev
  • for garnish Fresh coriander leaves
  • for garnish Lemon

Method

  1. Soak Kala Chana in a bowl with sufficient water. Soak it overnight and drain. Pressure cook them with salt and sufficient water till 4-5 whistles are released. Drain and reserve the cooking liquor.
  2. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add the cooked chane, turmeric powder, red chilli powder, curry leaves, asafoetida, goda masala and salt and mix well.
  3. Add the reserved cooking liquid and mix well. Cover and cook for 4-5 minutes. Take the pan off the heat.
  4. Take hot poha in a serving bowl, pour the prepared chana mixture on top. Top with onion, sev and coriander leaves. Squeeze the juice of lemon just before serving. Serve hot.
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