Hellow guys, Welcome to my website, and you are watching Tarri Poha | Tarri Poha Recipe | Homemade Tarri Poha | How to Make Tarri Poha. and this vIdeo is uploaded by Yum at 2019-09-08T06:30:00-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Tarri Poha | Tarri Poha Recipe | Homemade Tarri Poha | How to Make Tarri Poha |
| Video Uploader | Video From Yum |
| Upload Date | This Video Uploaded At 08-09-2019 13:30:00 |
| Video Discription | #tarripoha #poharecipe #tarripoharecipe Official website: https://www.yumrecipe.in/ Like us on Facebook https://www.facebook.com/punjabkesariyum/ Follow us on Instagram https://www.instagram.com/yum.recipe/ Tarri Poha Servings - 2 - 3 INGREDIENTS Brown chickpeas - 320 grams Water - 500 milliliters Water - 700 milliliters Salt - 1 teaspoon Oil - 30 milliliters Cumin - 1 teaspoon Ginger paste - 1 teaspoon Garlic paste - 1 teaspoon Asafoetida - 1/4 teaspoon Green chili - 1 teaspoon Onions - 150 grams Tomato - 155 grams Turmeric - 1/2 teaspoon Red chili - 1 teaspoon Coriander powder - 1 teaspoon Garam masala - 1 teaspoon Salt - 1/2 teaspoon Water - 500 milliliters Coriander - 2 tablespoons Flattened rice - 200 grams Water - 500 milliliters Oil - 30 milliliters Mustard seeds - 1 teaspoon Curry leaves - 9 - 10 Peanuts - 30 grams Green chili - 1 teaspoon Onions - 160 grams Turmeric - 1/2 teaspoon Salt - 1 teaspoon Sugar - 1 teaspoon Lemon juice - 1 tablespoon Coriander - 1 tablespoon Onions - for garnishing Tomato - for garnishing Coriander - for garnishing Sev - for garnishing PREPARATION 1. In a bowl, add 320 grams brown chickpeas, 500 milliliters water and soak for overnight. 2. Take a pressure cooker, add soaked brown chickpeas, 700 milliliters water, 1 teaspoon salt and cover it with lid. 3. Cook until you hear 7 - 8 whistles. 4. Open the lid and remove it from heat. 5. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 1 - 2 minutes. 6. Add 1/4 teaspoon asafoetida, 1 teaspoon green chili and stir gain. 7. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color. 8. Now, add 155 grams tomato and saute until it turns soft and pulpy. 9. Cook for 5 - 7 minutes on medium heat. 10. Add 1/2 teaspoon turmeric and stir well. 11. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon salt and mix it well. 12. Then, add the boiled chickpeas and mix it well. 13. Now, add 500 milliliters water and mix it again. 14. Bring it to a boil. 15. Cover it with lid and cook for 12 - 15 minutes on medium heat. 16. Open the lid and give it a nice stir. 17. Add 2 tablespoons coriander and mix it well. 18. Remove it from heat. 19. Take bowl and place a stainer on it. 20. Add 200 grams flattened rice and wash it with water. Keep aside. 21. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 9 - 10 curry leaves, 30 grams peanuts, 1 teaspoon green chili and stir for 2 - 3 minutes. 22. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color. 23. Add 1/2 teaspoon turmeric and stir well. 24. Add 1 teaspoon salt, 1 teaspoon sugar and mix it well. 25. Now, add the washed poha and mix it well. 26. Cook for 5 - 7 minutes open medium heat. 27. Add 1 tablespoon lemon juice, 1 tablespoon coriander and mix it well. 28. Cook for another 2 - 3 minutes. 29. Remove it from heat. 30. Add the prepared poha on a serving plate. 31. Top with prepared chickpeas. 32. Garnish with onions, tomato and sev. 33. Serve. |
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