By Shreya Sarpal
October 4, 2025
Tarri Poha is a popular Nagpur-style breakfast dish, loved for its spicy, tangy flavours. Unlike regular poha, it is served with a thin, spicy black gram curry called tarri poured on top, along with garnishes like farsan, onions, and lemon. This gives it a unique street-style taste and
2 cups poha 1 chopped onion 1–2 green chillies 1 sprig of curry leaves ½ tsp turmeric powder 2 tbsp peanuts 1 tsp mustard seeds 2 tbsp oil Salt to taste Coriander, sev, lemon For Tarri (Kala Chana Curry): 1 cup kala chana 1 chopped onion 1 chopped tomato 1 tbsp ginger-garlic paste 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder 1 tsp garam masala 2 tbsp oil Salt to taste
Soak and boil kala chana with salt.
Sauté onion, tomato, and ginger-garlic in oil, add spices, then mix in boiled chana with stock and simmer to make a thin, flavourful tarri.
Rinse poha, then drain.
Temper oil with mustard seeds, curry leaves, peanuts, onions, turmeric, salt, then add poha, and mix gently.
Serve poha on a plate, pour hot tarri, top with sev, onion, coriander, and lemon.