In Nagpur, its popular as a street food. Many vendors sell poha in the wee hours of the morning. They serve it along with a tarri which has thin gravy made extremely spicy and a piece of tomato. Tomato balances the spiciness.
INGREDIENTS:
To prepare Aloo poha:
2 cup thick flattened rice
1 medium sized Onion, julienne
3 Green chillies, chopped
1 Potato, cut in medium size
1 tbsp Oil
1 tbsp Mustard seeds
1 tbsp Cumin seeds (jeera)
1 tsp Turmeric powder
Salt to taste
To garnish:
Grated fresh/dry coconut to garnish (Optional)
Coriander leaves to garnish
1 Lemon
To prepare chick pea curry:
1 and 1/2 cup dried green chickpeas, soaked overnight
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Turmeric powder
1 tbsp Garlic-ginger paste
1 medium sized Onion, chopped
1 Tomato, chopped
6 Curry leaves
1 tsp Red chilli powder
Salt to taste
Garam masala
1 cup water
Coriander leaves
To garnish:
Sev
1 Small onion, chopped
1 tbsp Lemon juice
METHOD:
Preparation of aloo poha:
- Heat oil in a non-stick wok on medium flame.
- Add mustard & cumin seeds.
- Add the onion & green chillies, saute till the onion becomes translucent. (You can brown it also if you want)
- Add turmeric powder and salt. Mix well.
- Once it starts splutter, add potatoes.
- Cover the lid and let it fry till potatoes are cooked.
- Take flattened rice in a bowl. Add water and clean it.
- Drain the water immediately.
- Now add this soaked flattened rice.
- Saute the poha for 5 mins on medium flame.
- Garnish the poha with grated coconut and coriander leaves
Preparation of Chickpea curry:
- Wash the soaked chick peas and pressure cook the green vatana till two whistles.
- Heat oil in a wok. Add mustard & cumin seeds.
- Once it starts spluttering, add the curry leaves, chopped onion & saute till the onion turns golden brown.
- Add the garlic-ginger paste & saute till the raw aroma goes away.
- Add the turmeric powder & red chilli powder.
- Add chopped tomato. Saute till it melts.
- Add garam masala.
- Add salt to taste and add the cooked green chick peas.
- Add one cup water & let it boil for 5-10 mins.
- Place the aloo poha on the plate.
- Pour the curry over the poha slowly.
- Garnish with some sev, chopped onion and coriander leaves.
- You can add lemon juice, if you want.
Serve the hot tarri poha.