Sanjeev Kapoor

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Tariwala Chiwda

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Poha cooked in a spicy gravy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Tariwala Chiwda

Main Ingredients

Thick pressed rice (jada poha / mota chiwda) , Tomatoes




Main Course-Veg

Level Of Cooking



  • Thick pressed rice (jada poha / mota chiwda) soaked in water for 2-3 minutes and strained
    1 cup
  • Tomatoes
    2 medium
  • Oil
    1 1/2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Green chillies finely chopped
  • Red chilli powder
    1/2 teaspoon
  • Coriander powder
    1 teaspoon
  • Turmeric powder
    a pinch
  • Dried mango powder (amchur)
    1/2 teaspoon
  • Bhuna masala
    130 grams
  • Potatoes boiled peeled and cut into cubes
    2 medium
  • Salt
    to taste
  • Juice of ½ lemon
  • Fresh coriander leaves finely chopped
    2 tablespoons


Step 1

Heat oil in a non-stick pan, add cumin seeds, green chillies and sauté till fragrant.

Step 2

Roughly chop tomatoes and grind into a purée. Add puree to the pan and cook for 3-4 minutes.

Step 3

Add red chilli powder, coriander powder, turmeric powder, dried mango powder and sauté for 2 minutes. Add bhuna masala and mix.

Step 4

Add potatoes and mash as you mix. Add 5 cups water, salt and mix well.

Step 5

Add pressed rice and mix. Add lemon juice, coriander leaves and mix well. Cook for 3-4 minutes.

Step 6

Transfer into a serving bowl and serve hot.

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