Tarri Poha

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Cooks in: 30 Minutes Serves: 3 People

This is a famous street food of Nagpur. Spiced rice flakes/poha is served with hot tarri made of Kala Chana. Sometimes sprouted chana is also used for this recipe. A special spice mix varhadi masala is used in this tarri preparation. I used barnyard millet poha for this recipe and the dish turned out so yummy!


  • 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
For Tarri:


  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.


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

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