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.Ingredients:-200 gms. Brown chickpeas (soaked overnight)1:2 Water2 pinches SaltFor Tarri:-5 tbsp. Oil½ tsp. Mustard seeds1 tsp. Ginger-garlic paste2 Onions, finely chopped1 tbsp. Varhadi Masala1 tbsp. Red chilli powderSalt, to tasteFor Pohe:-5 tbsp. Oil1 tsp. Mustard seeds1 tsp. Cumin seeds10-12 Curry leaves4-5 Green chillies4 Onions, finely chopped½ tsp. Turmeric powderSalt, to taste2 Potates, finely sliced250 gms. Thick Pohe, soaked for 15 minutesCoriander leavesJuice of a lemonMethod:-- In a pressure cooker add the chickepeas, water and salt. Pressure cook until 4 whistles are blown.- Once the cooker cools down transfer the chickpeas and water in a bowl.The Tarri:-- In a pan heat oil and crackle mustard seeds in it.- Add ginger-garlic paste, onions, Varhadi Masala, red chilli powder and salt to taste. Stir.The Pohe:-- In a kadhai, heat oil and crackle mustard seeds and cumin seeds in it.- Add curry leaves, green chillies, onions, turmeric powder, salt, potatoes and cover with a lid and let the potatoes cook.- Now add the pohe, coriander leaves and mix thoroughly.- Cover with the lid and simmer.- Turn the flame off and squeeze some lemon juice and mix well.Assemble and plate the dish as shown in the video.Nagpuri Tarri Pohe are ready to eat!HAPPY COOKING!Varhadi Masala Recipe:-250 gms Dry Coconut /Khopra (21/2 halves)250 gms Coriander seeds250 gms Dried Red Chillies50 gms Black Pepper Corns (3/4cup)50 gms Whole Turmeric (5-6 roots 3..4 inch, or 1 cup approx)15 gms Cinnamon(1/4 cup broken or 4..6 rolls 2 inches each15 gms Cloves (1/4cup)15 gms (15-16nos)Black Cardamom/Badi Eliachi15 gms Shahi Jeera (1/4cup)15 gms Fennel Seeds (2 tbsps)15 gms Asafoetida (1 tbsp powder or about 2 cubes whole)30 gms(1-2tsp) Poppy Seeds ( food grade)/Khus Khus10 gms Dagad Phool(3/4 cup approx)25 gms Bay leaves/Tej Patta20-25 leaves)1 Nutmeg/Jaiphal3 gms Mace(2-3 whole)15 gms Dry Ginger/Sunth (2 roots 2-3 inch each or 1/4 cup)15 gms Cumin Seeds/Jeera (2tbsps)Oil as required for roasting the spicesMethod:-Step 1:-Grate the dry coconut or khopra and dry roast them till brown. Set aside to cool. Lightly grind the roasted Khopra ,taking care to not make a sticky paste.Transfer in a plate. Separate the dry red chillies from the stem and roast them for 10 mins. Grind to a powder and set aside.Step 2:-Roast each ingredient separately, except turmeric and asafoetida in little oil and set aside to cool. Grind the Turmeric and asafoetida and pass through a sieve. Grind together remaining ingredients in a grinder. Add the turmeric and asafoetida and red chilli ground earlier. Grind again. Now start adding the lightly ground khopra in 2-3 steps, grinding the masala in each addition.Step 3:-Once homogeneous, transfer on a plate to cool. Pass through a sieve and grind the coarse residue. Once cooled, transfer the masala in an airtight jar. Store in cool dry place.Host: Archana ArteCopyrights: REPLSubscribe & Stay Tuned: http://bit.ly/SubscribeToRuchkarMejwaniFor Facebook Updates: https://www.facebook.com/RuchkarMejwaniTwitter: https://www.twitter.com/RuchkarMejwani