Boil the Chickpeas and Potatoes: Start by boiling the chickpeas and potatoes until they are soft. Drain and set them aside.

Prepare the Aromatics: Finely chop the onions, tomatoes, and green chilies. Grind ginger and garlic into a paste.

Sauté and Spice: In a large pot, heat oil and add cumin seeds, ginger-garlic paste, and green chili paste. Sauté for a minute, then add the chopped onions and cook until they turn golden brown.

Create the Gravy: Add the chopped tomatoes and cook until they are soft. Then, add the spice powders: Kashmiri chili, red chili, asafoetida, turmeric, and coriander powder.

Combine and Simmer: Add the boiled chickpeas and chopped boiled potatoes to the pot. Stir well to coat them with the spices. Pour in water, add chopped coriander leaves, and let the Tari simmer until it thickens to your desired consistency.

Wash and Drain the Poha: Gently wash the flattened rice in water and drain it completely.

Temper the Spices: In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add peanuts and sauté until they are crunchy.

Sauté the Aromatics: Add the chopped onions, green chili paste, and ginger-garlic paste. Cook until the onions are translucent.

Combine and Cook: Add the washed poha, turmeric powder, sugar, and salt. Mix gently to combine everything without breaking the poha flakes.

Garnish and Serve: For an extra crunch, you can fry some of the poha separately until crispy.

Serving and Making a Difference

To serve, place a generous portion of the poha on a plate, top it with the hot Tari, and garnish with crispy poha, chopped onions, and a lemon wedge.