Learn How To Make Nagpuri Tarri Poha Recipe from Chef Archana Arte on Ruchkar Mejwani. Make this Nagpur Style Pohe Recipe of नागपूरी तर्री पोहे in a simple, quick and easy method at your home and share your experience with us in the comments below. <br /> <br />Ingredients:- <br />200 gms. Brown chickpeas (soaked overnight) <br />1:2 Water <br />2 pinches Salt <br /> <br />For Tarri:- <br />5 tbsp. Oil <br />½ tsp. Mustard seeds <br />1 tsp. Ginger-garlic paste <br />2 Onions, finely chopped <br />1 tbsp. Varhadi Masala <br />1 tbsp. Red chilli powder <br />Salt, to taste <br /> <br />For Pohe:- <br />5 tbsp. Oil <br />1 tsp. Mustard seeds <br />1 tsp. Cumin seeds <br />10-12 Curry leaves <br />4-5 Green chillies <br />4 Onions, finely chopped <br />½ tsp. Turmeric powder <br />Salt, to taste <br />2 Potates, finely sliced <br />250 gms. Thick Pohe, soaked for 15 minutes <br />Coriander leaves <br />Juice of a lemon <br /> <br />Method:- <br />- In a pressure cooker add the chickepeas, water and salt. Pressure cook until 4 whistles are blown. <br />- Once the cooker cools down transfer the chickpeas and water in a bowl. <br /> <br />The Tarri:- <br />- In a pan heat oil and crackle mustard seeds in it. <br />- Add ginger-garlic paste, onions, Varhadi Masala, red chilli powder and salt to taste. Stir. <br /> <br />The Pohe:- <br />- In a kadhai, heat oil and crackle mustard seeds and cumin seeds in it. <br />- Add curry leaves, green chillies, onions, turmeric powder, salt, potatoes and cover with a lid and let the potatoes cook. <br />- Now add the pohe, coriander leaves and mix thoroughly. <br />- Cover with the lid and simmer. <br />- Turn the flame off and squeeze some lemon juice and mix well. <br /> <br />Assemble and plate the dish as shown in the video. <br /> <br />Nagpuri Tarri Pohe are ready to eat! <br />HAPPY COOKING! <br /> <br /> <br />Varhadi Masala Recipe:- <br />250 gms Dry Coconut /Khopra (21/2 halves) <br />250 gms Coriander seeds <br />250 gms Dried Red Chillies <br />50 gms Black Pepper Corns (3/4cup) <br />50 gms Whole Turmeric (5-6 roots 3..4 inch, or 1 cup approx) <br />15 gms Cinnamon(1/4 cup broken or 4..6 rolls 2 inches each <br />15 gms Cloves (1/4cup) <br />15 gms (15-16nos)Black Cardamom/Badi Eliachi <br />15 gms Shahi Jeera (1/4cup) <br />15 gms Fennel Seeds (2 tbsps) <br />15 gms Asafoetida (1 tbsp
