Tarri Batata Poha | How to Make Pohe | No Onion No Garlic recipe for Falahar, Fasting, Upvas, or Vrat | Nagpur Tarri Poha Recipe | Pohay | Maharashtrian Batata Poha | Gujarati Aloo Poha | Potato Poha
Tarri Batata Poha is a spicy and flavorful, protein-packed, easy-to-make breakfast recipe prepared using chickpeas, poha (rice flakes), and batata (potato) as the main ingredients.
This dish is vegetarian, vegan, dairy free and gluten free recipe.
Batata Poha is a popular street food recipe from Maharashtra and Gujarat. Poha, along with tarri, is so filling that it can also be served as one complete meal (lunch or dinner) during fasting, upvas, or vrat days.
What is Poha or Pohay or Pohe?
Poha is flattened rice flakes or beaten rice, popular in India, produced by minimally processing paddy. In some local languages, it is also known as pauwa, chira, aval, avalakki, pohu, and bajil.
It requires minimal or no cooking and is used to make quick breakfast, snacks, or even lunch or dinner recipes. Some popular dosa recipes, upma, chivda uses poha as one of the main ingredients. I have used poha in some of my most popular recipes on this blog, like:
Since it stays fresh for a long time and does not require reheating, it is also a good option for school or office lunch box.
I often prepare Batata Poha because this is one of the fastest recipes that can be done from start to finish in less than 15 minutes. But the version I generally prepare uses onion (kanda) pohe.
But during fasting, vrat, and upvas days, we are not allowed to consume onion and garlic. So I thought of making a falahari recipe for Vara Mahalakshmi Vratam by skipping onion from my traditional recipe.
To make it filling and use it as a complete meal throughout the day, so I don't have to enter the kitchen now and then and spend more time on puja, my husband recommended I prepare tarri for the same.
What is Tarri?
Tarri is a popular recipe from Nagpur and Mumbai in Maharashtra. Tarri is a watery and spicy dish made using kala chana (chickpeas) and is served with pohe. If you order this in any street-side eatery, you will see that it is garnished with onion, sev, and coriander leaves. I have skipped all that completely to make this an upvas-friendly dish.
Conclusion:
I feel onion and garlic in recipes are sometimes. Tarri with batata poha - a no-onion, no-garlic version is one of the best recipes that I have tried so far and is now added to my favorite and frequently prepared recipe list.
If you are confused about what to prepare, especially during fasting, upvas, vrat days like Navratri, Ganesh Chaturthi, Ekadashi, Sankashti, for falahar (palaru) then you should definitely try this out. You will thank me for sure 🙂 People who have tried it have given rave reviews.
Ingredients for Tarri Batata Poha
For Batata Poha (Aloo Pohe)
1 ½ to 2 tablespoon Cooking oil ( I use coconut oil)
1 teaspoon Cumin seeds (jeera)
1 Potato, cut into cubes
1 ½ cups Thick poha (jada poha or flattened rice flakes)
2 Green chilies, finely chopped
1 tablespoon Ginger, finely chopped
Few curry leaves (around 6 to 8)
2 tablespoon Cashews
3 tablespoon Peanuts
¼ teaspoon Turmeric powder
Salt, to taste
1 to 2 teaspoon Sugar (adjust to taste)
2 tablespoon Lemon juice (juice of 1 lemon)
1 ½ to 2 tablespoon Coriander leaves or cilantro, finely chopped
For Tarri (Chickpeas Gravy or Chana Gravy)
1 cup Chickpeas (kala Chana)
1 ½ to 2 tablespoon Oil
1 Bay leaf
2 Cloves
1 inch Cinnamon stick
1 teaspoon Cumin seeds
8 Curry leaves
2 Green chilies finely chopped
1 tablespoon Ginger, finely chopped
¼ teaspoon Turmeric powder
½ to 1 teaspoon Garam masala powder (adjust to taste)
2 Tomatoes, cut into cubes
Salt, to taste
1 to 2 teaspoon Sugar (adjust to taste)
1 tablespoon Coriander leaves or cilantro, finely chopped
How to make Tarri batata Poha or Aloo Poha banane ki tarika
Making of Batata Poha or Aloo Pohe
Heat oil in a pan. Add cumin seeds. When they splutter, add potato cubes, cover them and cook for 4 to 5 minutes or until cooked through. Flip or saute in between.
Meanwhile, in a bowl, add 1 ½ cups of poha and rinse and drain the water. See that the poha becomes wet but not soggy or mushy. I generally rinse and drain them only once. But if you feel the poha is not soft yet, add a splash of water while cooking.
To the potatoes, add green chile, ginger, and saute for a minute. Next, add cashews, peanuts, curry leaves, and saute them. Potatoes should be cooked by now. If not, just add a splash of water, cover with a lid and cook for another 2 minutes or so. Check video for more details
Once the potatoes are cooked through, add turmeric powder, poha, salt to taste, and sugar to taste, & toss until combined and heated through. You can splash some water and cook it for 2 minutes on medium flame.
Finally, add lemon juice and cilantro and toss till combined. Batata Poha is now ready.
Making of Tarri (Spicy Chickpeas Gravy or Chana gravy)
Soak chickpeas overnight in water. The next day, drain the water. Pressure cook soaked kala chana with fresh 3 cups of water for 3 whistles. One whistle on high flame, and two whistles on medium flame. Let the pressure release naturally.
Heat 1 to 2 tablespoon of oil in a pan. Add bay leaf, cinnamon stick, cloves, cumin seeds, and saute for few seconds. Add curry leaves and continue to saute for few more seconds.
Next, add green chilies and ginger, and continue sauteing for another 30 seconds to 1 minute.
Add turmeric powder, garam masala powder, tomatoes, and cook for a minute or two. Next, Add the chickpeas and half of the water in which chickpeas were cooked for desired consistency. Add salt and sugar to taste. Bring this to a boil on medium flame. Check video for more details.
Finally, garnish it with coriander leaves and switch off the flame.
Tips
- I have kept the spices simple. You can add asafoetida if desired for both poha and tarri.
- I always add curry leaves to poha, and today I actually missed adding them to the dish. Please add a few curry leaves if you have them handy.
- We are allowed to consume salt. If your fasting guidelines do not let you do so, you can add sendha namak (rock salt).
- You can use canned chickpeas (garbanzo).
- For faster cooking, you can chop potatoes into small cubes if desired.
- Depending on how strong or light your garam masala is, adjust their amounts in the recipe.
- The green chilies I added today was extra spicy. You have to balance between sweetness and spiciness according to your taste. Start with a smaller amount of sugar and then adjust to taste.
- Tarri Batata Poha is a very flexible recipe. Just follow the steps and adjust the spices to taste. It tastes great anyway.
- I use Jada Poha (Thick Poha) available in the market, specially for this recipe. Depending on the poha you use, some may remain hard, and it may sometimes take 2 to 3 minutes for poha to become soft when your rinse and drain. Some thin variety of poha becomes mushy within few seconds. So test with a small portion to avoid a mess. Very thin poha flakes generally may make your recipe mushy. Therefore, I avoid using them.
Instant Pot Tarri Batata Poha (Aloo Poha)
To Prepare Batata Poha
Press the SAUTE button on your Instant Pot. Add oil; once hot, add cumin seeds. Add cashews, peanuts, and curry leaves and saute until peanuts are roasted. Transfer this to a plate.
Now add potatoes, green chilies, ginger, turmeric powder with ½ cup of water. Secure the lid and cook on high pressure for 1 minute and then quick release. Smaller the potatoes faster it cooks.
During this 1 minute, rinse and drain the poha as mentioned above. Add poha to your IP along with salt, sugar, and mix until well combined.
Immediately secure the lid and turn off your IP. Poha will steam in the residual heat for about 8 minutes.
Open the lid, add the roasted cashews, peanuts, along with lemon juice, cilantro, and mix well.
To prepare Tarri Recipe in Instant Pot (Chickpeas gravy)
Soak chickpeas or chana in enough water overnight.
Press the saute button on your IP. Add oil. Once the oil is hot, add bay leaves, cinnamon, cloves, cumin seeds, curry leaves, and saute for few seconds.
Add green chilies and ginger and saute for one more minute. Next Add turmeric powder, garam masala powder, tomatoes, salt, sugar, soaked and drained chickpeas, 2 ¼ cups of water, and mix well.
Pressure cook on HIGH for 12 to 15 minutes. Allow the pressure to release naturally for 15 minutes. Then release any remaining pressure. Open the lid, check for taste. Add cilantro and mix well.
Video recipe for Tarri Batata Poha or Aloo Pohe
Recipe Card
Detailed recipe for Tarri Batata Poha or Aloo Pohe Banane Ki vidhi
Recipe card
Tarri Batata Poha | How To Make Pohe | Maharastrain Batata Poha | Gujarati Aloo Poha
Ingredients
For Batata Poha ( Aloo Poha)
- 1 to 2 tablespoon Cooking oil ( I use coocnut oil)
- 1 teaspoon Cumin seeds (jeera)
- 1 large Potato , cut into cubes
- 1 ½ cups Thick poha (jada poha or flattened rice flakes)
- 2 Green chilies , finely chopped
- 1 tablespoon Ginger , finely chopped
- Curry leaves (around 6 to 8)
- 2 tablespoon Cashews
- 3 tablespoon Peanuts
- ¼ teaspoon Turmeric powder
- Salt , to taste
- 1 to 2 teaspoon Sugar (adjust to taste)
- 1 ½ to 2 tablespoon Lemon juice (juice of 1 lemon)
- 2 tablespoon Cilantro or Coriander leaves, finely chopped
For Tarri (Chickpeas Gravy)
- 1 cup Dried chickpeas (kala chana)
- 1 to 2 tablespoon Oil
- 1 Bay leaf
- 2 Cloves
- 1 inch Cinnamon stick
- 1 teaspoon Cumin seeds
- 8 Curry leaves
- 2 Green chilies , finely chopped
- 1 tablespoon Ginger , finely chopped
- ¼ teaspoon Turmeric powder
- ½ to 1 teaspoon Garam masala powder (adjust to taste)
- 2 medium Tomatoes , cut into cubes
- Salt , to taste
- 1 to 2 teaspoon Sugar (adjust to taste)
- 1 tablespoon Cilantro or Coriander leaves, chopped
Instructions
Making Of Batata Poha Or Aloo Pohe
- Heat oil in a pan. Add cumin seeds. When they splutter, add potato cubes, cover them and cook for 4 to 5 minutes or until cooked through. Flip or saute in between.1 to 2 tablespoon Cooking oil, 1 teaspoon Cumin seeds, 1 large Potato
- Meanwhile, in a bowl, add 1 ½ cups of poha and rinse and drain the water. See that the poha becomes wet but not soggy or mushy. I generally rinse and drain them only once. But if you feel the poha is not soft yet, add a splash of water while cooking.1 ½ cups Thick poha
- To the potatoes, add green chile, ginger, and saute for a minute. Next, add cashews, peanuts, curry leaves, and saute them. Potatoes should be cooked by now. If not, just add a splash of water, cover with a lid and cook for another 2 minutes or so. Check making of batata poha here2 Green chilies, 1 tablespoon Ginger, Curry leaves, 2 tablespoon Cashews, 3 tablespoon Peanuts
- Once the potatoes are cooked through, add turmeric powder, poha, salt to taste, sugar to taste, & toss until combined and heated through. You can splash some water and cook it for 2 minutes on medium flame.¼ teaspoon Turmeric powder, Salt, 1 to 2 teaspoon Sugar
- Finally, add lemon juice and cilantro and toss till combined. Batata Poha is now ready. Cover and keep it aside while you prepare Tarri.1 ½ to 2 tablespoon Lemon juice, 2 tablespoon Cilantro
Making Of Tarri (Spicy Chickpeas Gravy Or Chana Gravy)
- Soak chickpeas overnight in water. The next day, drain the water. Pressure cook soaked kala chana with fresh 3 cups of water for 3 whistles. One whistle on high flame, and two whistles on medium flame. Let the pressure release naturally.1 cup Dried chickpeas
- Heat 1 to 2 tablespoon of oil in a pan. Add bay leaf, cinnamon stick, cloves, cumin seeds, and saute for few seconds. Add curry leaves and continue to saute for few more seconds.1 to 2 tablespoon Oil, 1 Bay leaf, 2 Cloves, 1 inch Cinnamon stick, 1 teaspoon Cumin seeds, 8 Curry leaves
- Next, add green chilies and ginger, and continue sauteing for another 30 seconds to 1 minute.2 Green chilies, 1 tablespoon Ginger
- Add turmeric powder, garam masala powder, tomatoes, and cook for a minute or two. Next, add the chickpeas and half of the water in which the chickpeas were cooked for desired consistency. video on the making of tarri.¼ teaspoon Turmeric powder, ½ to 1 teaspoon Garam masala powder, 2 medium Tomatoes
- Add salt and sugar to taste. Bring this to a boil on medium flame.Salt, 1 to 2 teaspoon Sugar
- Finally, garnish it with coriander leaves and switch off the flame.1 tablespoon Cilantro
SERVING
- On a serving plate, add batata poha and pour the tarri on top. Garnish it with coriander leaves and drizzle of lemon juice.
Notes
- I have kept the spices simple. You can add asafoetida if desired for both poha and tarri.
- I always add curry leaves to poha, and today I actually missed adding them to the dish. Please add a few curry leaves if you have them handy.
- We are allowed to consume salt. If your fasting guidelines do not let you do so, you can add sendha namak (rock salt).
- You can use canned chickpeas (garbanzo).
- For faster cooking, you can chop potatoes into small cubes if desired.
- Depending on how strong or light your garam masala is, adjust their amounts in the recipe.
- The green chilies I added today was extra spicy. You have to balance between sweetness and spiciness according to your taste. Start with a smaller amount of sugar and then adjust to taste.
- Tarri Batata Poha is a very flexible recipe. Just follow the steps and adjust the spices to taste. It tastes great anyway.
- I use Jada Poha (Thick Poha) available in the market, especially for this recipe. Depending on the poha you use, some may remain hard, and it may sometimes take 2 to 3 minutes for poha to become soft when your rinse and drain. Some thin variety of poha becomes mushy within few seconds. So test with a small portion to avoid a mess. Very thin poha flakes generally may make your recipe mushy. Therefore, I avoid using them.
Nutrition
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Chethana Hegde
Very easy and quick to prepare and healthy.