Tarri poha is Nagpur's own breakfast, sold from carts outside railway stations, colleges and offices from dawn. Plain, lightly spiced poha is topped with tarri, a thin, fiery gravy of black chana floating with red oil. The combination of soft, mild poha and spicy chana curry is unique to Vidarbha.
The poha is cooked simply with onions, turmeric and mustard seeds and kept soft and slightly sweet. The tarri is sharp, garlicky and spicy, with a thick red oil layer from slow-cooked onion and dry coconut masala. Raw onion, fine sev, coriander and a squeeze of lemon on top add crunch and freshness.
It is eaten for breakfast or as an evening snack, with a cup of hot tea. At home, the chana tarri can be made the night before and reheated in the morning. Stalls near Nagpur railway station and Sitabuldi are known for it, and a plate costs very little, making it a filling and cheap start to the day.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Vidarbha |
| Diet | Vegan |
| Course | Street food |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 60 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | poha / black chana / onion / dry coconut |
Ingredients
For the chana tarri
- 1 cup black chana, soaked overnight
- 1 tsp salt
- 1/2 cup oil
- 2 onions, sliced
- 1/4 cup dry coconut, grated
- 8 garlic cloves
- 1 inch ginger
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 2 tsp red chilli powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 4 cups hot water
For the poha
- 3 cups thick poha
- 2 tbsp oil
- 1 tsp mustard seeds
- 8 curry leaves
- 2 green chillies, chopped
- 1 onion, chopped
- 1/2 tsp turmeric
- 1 tsp sugar
- 3/4 tsp salt
To serve
- 1 onion, finely chopped
- 1 cup fine sev
- 1/4 cup chopped coriander
- Lemon wedges
Method
- Pressure cook the soaked chana with salt and 3 cups water for 5-6 whistles until soft.
- Heat 1 tbsp oil and fry the sliced onions until dark brown, about 10 minutes. Add coconut, garlic, ginger, cumin and coriander seeds and roast for 3 minutes. Grind to a paste with a little water.
- Heat the remaining oil in a pot on medium. Add the paste and fry for 6-8 minutes until oil separates.
- Add turmeric, red chilli powder and garam masala and stir for 30 seconds. Add the chana with its water and 4 cups hot water.
- Bring to a boil and simmer for 15 minutes until a thick layer of red oil collects on top. The gravy should be thin and soupy.
- For the poha, rinse in a colander, drain and toss with sugar and salt. Heat oil, crackle mustard seeds, add curry leaves, chillies and onion and cook until soft. Add turmeric and the poha, toss, cover and cook on low for 2 minutes.
- To serve, place poha in a bowl, pour tarri generously over it with some chana, and top with raw onion, sev, coriander and a lemon wedge.
Tips
- The tarri should be thin and oily, not thick like chole.
- Skim the red oil from the top and drizzle it over the poha for the classic look.
- Add sev only when serving so it stays crunchy.
Serve with
Hot tea and an extra lemon wedge.