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A common breakfast item created from flattened rice flakes is called poha. distinct regions of the nation have a variety of ways of consuming it. It's a simple dish that can be tailored to each person's preferences and is both light and nutritious. You can get every kind of poha in India, ranging from spicy to even sweet. Everybody has a preferred recipe for poha. However, the two of the most popular types of poha preparations are Nagpur's Tarri Poha and the Indori Poha. Both are classic dishes that have a huge fan following throughout the country but what really separates the two dishes?
What Is Nagpuri Tarri Poha?
Tarri poha, which hails from Nagpur, is Kanda poha with a spicy gravy known as "Tarri." The thick, runny gravy is a rich crimson colour. Boiled black chickpeas are combined with chopped onions, tomatoes, curry leaves, ginger, garlic, and bay leaf to make this dish. Over a medium-hot burner, the gravy is boiled until all the ingredients are fully mixed. It is best to have your poha ready while the tarri is still cooking as it is meant to be served hot with hot Kanda poha. The gravy has a lot of taste but is not particularly rich. It's not simply hot; it's also flavourful and crisp. And the spices that are utilised contribute most of the flavours.
What Is Indori Poha?
When visiting Indore, the thought of its renowned poha with jalebi never leaves a person's head. It is a very popular, wholesome, and delectable breakfast choice among Indians worldwide, including Indoreans. The dish's preparation and recipe vary significantly from poha from other states, despite the dish's apparent similarity.
Onions are only used as a topping in Indori poha, which has a somewhat sweet and salty flavour. This is in contrast to other poha recipes that call for sautéing onions in oil first. Indori cuisine is known for pairing this meal with jalebi, which forms a staple dish.
What's The Difference?
Nagpuri Tarri Poha and Indori Jalebi Poha are two distinct variations of the popular Indian breakfast dish, poha. Nagpuri Tarri Poha originates from Nagpur, Maharashtra, particularly popular in the Vidarbha region. Its defining feature is the "tarri," a spicy and tangy gravy poured over the traditional poha meal. The tarri is made from a blend of spices giving the dish its signature spicy and tangy flavours.
The base of Nagpuri Tarri Poha remains traditional poha, cooked with onions, potatoes, peanuts, and spices, creating a delightful and satisfying breakfast option.
On the other hand, Indori Jalebi Poha is a speciality from Indore, Madhya Pradesh. This version of poha is distinct due to its combination of sweet and savoury flavours. Along with the usual poha ingredients like onions, potatoes, and spices, Indori Jalebi Poha features the addition of jalebi, a sweet deep-fried dessert.
The sweet jalebi complements the savoury poha, creating a unique flavour profile that is beloved by many in the region. It's a delightful mix of textures and tastes, with the sweetness of the jalebi balancing the savoury spices in the poha.
In summary, Nagpuri Tarri Poha is known for its spicy and tangy tarri gravy poured over traditional poha. Indori Jalebi Poha is characterized by the combination of sweet jalebi with savoury poha. Both dishes showcase the versatility and creativity in Indian cuisine, offering distinct and delicious variations of the beloved poha breakfast.
