Tarri poha/chana poha

Tarri poha was something really new to me when I shifted to Nagpur,all this while I knew about kanda poha which is quite famous in Mumbai ,initially eating tarri poha did not make me feel excited, but once I tried tarri poha from a local vendor it did taste amazing. A healthy and wholesome snack for any local nagpurian.

What Vada pav is for mumbaikers,same tarri poha is for nagpurites.

What is Tarri?

Tarri is basically a gravy,here it is full of oil and red chilli powder. Served with poha.

So,let’s start cooking…

#purvanchalstadka #tarripoha#tarri#poha#flatrice#snack#healthy #breakfast #foodbloggers#indianfoodbloggers

Tarri poha

Tarri poha


  • 2 cups mota poha
  • 2 onions chopped
  • 2 green chillies chopped
  • 2 tablespoon lemon juice
  • 1/2 tablespoon rai/mustard seeds
  • 1/4 tablespoon jeera/cumin
  • 1/2 cup groundnut
  • Some curry leaves
  • 100 gram oil
  • 1/2 haldi powder
  • Salt as per taste
  • 2 to 3 tablespoon sugar
  • Coriander leaves for garnishing

For Tarri


  • 1 cup black chana/desi chana soaked overnight
  • 2 tablespoon kashmiri lal mirch
  • Salt as per taste
  • Curry leaves
  • 1/2 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1 tablespoon amchur powder


  • First we will make chana
  • Take a pressure cooker and cook chana for 4 to 5 whistles, let it cool down,remove it in another bowl
  • In the same cooker pour oil
  • Add rai n jeera let it splatter
  • Add curry leaves,salt
  • Now add haldi powder,coriander powder
  • Saute it
  • If it starts to burn add little water
  • Now add kashmiri lal mirch powder,amchur powder
  • Mix it well
  • Add water and chana
  • Mix it well
  • Close the lid and pressure cook it for 2 minutes more.
  • Tarri is ready.

For making poha

  • Wash poha in a colander and keep aside
  • Heat oil in a kadhai
  • Add in rai let it splatter
  • Add chopped onions and green chillies
  • Saute till soft
  • Add groundnut and curry leaves, with haldi and salt
  • Add sugar and lemon juice
  • Cook for a minute
  • Add in the poha and mix it really well
  • Cover and cook for 1 minute
  • Open the lid garnish with chopped coriander leaves

How to serve Tarri Poha-

Take a plate spread poha and top it with chana gravy/tarri.if you wish you can add chopped tomatoes and sev also.Serve them hot with adrak ki chai.

Kashmiri red chilli is used for the red colour and less spiciness,you can adjust spices according your taste.

Tarri poha Nagpuri style is ready enjoy them hot.untill then keep exploring…..

Kanda poha/Poha/How to make poha/flatten rice

There are many variations of poha one of them being kanda poha,a very famous snack from Maharashtra..completely wholesome..a power breakfast for all, enjoy it with chai.Kanda poha means more of onions used in poha…so here’s my way of making..

Lets get the recipe ….

#purvanchalstadka #foodbloggers #poha#kandapoha#maharashtrasnack#indianfoodblogger #indianfood


  • 1 cup poha
  • 3/4 cup onions finely chopped
  • 2 to 3 green chillies finely chopped
  • 1/2 tablespoon jeera(cumin)
  • 1/2 tablespoon haldi powder
  • 1/4 tablespoon red chilli powder
  • 1/4 tablespoon coriander powder
  • 3 to 4 curry leaves
  • 1 tablespoon salt or as per taste
  • 2 tablespoon groundnut roasted
  • Coriander leaves for garnish
  • 1 tablespoon lemon juice
  • 1/2 sugar
  • 2 tablespoon oil


  • Firstly take a strainer put poha and wash in under running water
  • Leave it in the strainer for 2 minutes
  • Heat kadai pour oil with jeera and green chillies, saute it till chillies turn dark
  • Add in onions and saute till done add in groundnut with haldi powder, red chilli powder and coriander powder and salt
  • Let it cook
  • Add sugar and lemon juice,curry leaves
  • Add in poha and mix it well
  • So that all the spices are mixed well
  • Garnish with coriander leaves or sev
  • Serve it with hot chai

Poha chivda recipe(How to make thin poha chivda)

This chivda is made on all festivals in our house,we make two types,one is the yellow masala and the other green.I do make and store this for a quick snack for kids or if you have guest over,lets see what goes in making this


First roast the poha on low flame without stirring too much,as it will break into powder.Take 4 to 5 onions and slice it thin and long and let it dry under the fan.This one is green Masala chivda, as I have not used red chilli powder or coriander powder in it only green chili for taste.


  • 1/2 kg thin poha(roasted)
  • 150 gms of peanuts
  • 150 gms roasted chana dal(daria)
  • 2 tsp cashew nuts halves
  • 4 to 5 onions sliced long and thin
  • 8 to 10 green chili(slit)
  • 1 cup curry leaves(kadi patta)
  • 2 tsp khus-khus
  • 1/2 cup coconut flakes
  • 2 tsp sugar
  • salt as per taste
  • 2 tsp haldi powder


  • Heat oil in kadai,fry peanuts till crispy and brown remove keep aside
  • in same oil deep fry chana dal(daria)keep aside
  • Now,deep fry cashew nuts and coconut flakes and remove(don’t turn it black it wont taste good)
  • fry onions till golden brown and crispy and set aside
  • in the same kadai,deep fry curry leaves and remove it.(crush them)
  • Now add haldi,khus-khus n saute for a minute,add back peanuts,cashew nuts,chana dal,coconut flakes,onions, green chili, curry leaves salt,sugar,saute it
  • mix the roasted poha into it and stir it well
  • adjust the salt as per the taste


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