How to make 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.
Main Ingredients : Kala chana, Poha
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Tarri Poha - SK Khazana checkout Kale Chane with Rajgira Poori, Kala Chana Tikki Chaat , Masala Chana . You can also find more Snacks and Starters recipes like Punjabi Fried Arbi Bacon and Cheese Stuffed Crisp Potato skin Chicken 65 - SK Khazana Cheese And Pineapple Sandwich
Tarri Poha - SK Khazana Recipe Card
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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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.
