Tarri Poha

Ingredients:

• For Poha:
• 1.5 Cups Millet Poha
• 1 Cup Chopped Potatoes
• 1/2 Cup Chopped Onion
• 2 Tbsp Oil
• 2 Tbsp Oil
• 2 Tbsp Oil
• 2 Tbsp Roasted Peanuts
• 1 Tsp Salt
• 1 Tsp Salt
• 1 Tsp Salt
• 3/4 Tsp Jeera
• 3 Green Chillies
• 1/4 Tsp Turmeric Powder
• 1/8 Tsp Asafoetida Powder

• 1/2 Cup Black Chana (Soaked overnight and Boiled for 8 whistles)
• 2 Tbsp Oil
• 2 Tbsp Oil
• 2 Tbsp Oil
• 1/2 Cup Chopped Onion
• 3 Tomatoes (2 Finely chopped and 1 just quartered into 8 pieces)
• 1 Tsp Each (Chilli Powder, Salt)
• 1 Tsp Each (Chilli Powder, Salt)
• 1 Tsp Each (Chilli Powder, Salt)
• 1/2 Tsp each (Jeera, turmeric powder,Coriander Powder, Varhadi Masala)

Directions:

1. Wash and drain Poha. In a pan add oil and jeera. Once they crackle, add green chillies, asafoetida powder and onion. Sauté till transparent. Add turmeric powder, salt and chopped potatoes. Cook on low heat till they become soft by covering with a lid. Mix a few times in between.
2. Once done, add drained poha, peanuts and mix everything well. Turn off heat and cover with a lid. Keep aside.
3. Heat another pan, add oil and splutter jeera. Add onion and sauté till they become soft. Add 2 finely chopped tomatoes and spices namely turmeric powder, coriander powder, varhadi masala, chilli powder and salt. Cook everything on medium heat till the tomatoes become soft and mushy.
4. Add boiled chana and a glass of water. Add the quartered tomato. Let it cook on low heat for 5 minutes till everything blends well.
5. To Serve: Place poha in a plate and pour tarri on top. Can sprinkle some nylon sev for a crunchy bite.

Note:

• Any millet flakes/Poha can be used for this recipe.
• Instead of varhadi masala, Garam Masala or Goda Masala can be used.