How to make Tarri Poha - SK Khazana -

The traditional kande pohe served differently – with chana gravy, onion, sev, coriander leaves and lemon juice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kala chana, Poha

Cuisine : Indian

Course : Snacks and Starters


Tarri Poha - SK Khazana

Tarri Poha - SK Khazana Recipe Card

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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.    

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tarri Poha - SK Khazana Recipe

  • Kala chana 1 cup

  • Poha ready-made

  • Oil 2 tablespoons

  • Mustard oil 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli 1/2 teaspoon

  • Curry leaves 8-10

  • Asafoetida 1/2 teaspoon

  • Goda masala 1 teaspoon

  • Salt to taste

  • Onion chopped for garnish

  • Sev for garnish

  • Fresh coriander leaves for garnish

  • Lemon for garnish

Method

Step 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.

Step 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.

Step 3

Add the reserved cooking liquid and mix well. Cover and cook for 4-5 minutes. Take the pan off the heat.

Step 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.