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Preparation Time : 30
Cook Time : 20
Total Time : 50
Tilkod leaves - 50 no. small and fresh
Rice flour - 1 cup
Cumin seeds - 1 tsp
Garlic - 6 cloves
Red chillies - 4 medium heat / to taste
Turmeric powder - 1 tsp
Salt - 3/4 tsp / to taste
Mustard/ vegetable oil - 1 cup for deep frying
Soak cumin seeds, chilly in hot water for 15 minutes.
Put rice flour, soaked chillies, cumin seeds, garlic cloves, turmeric powder,1/2 portion of salt, 1/2 cup water in a chutney jar / small jar of mixer grinder and make fine paste of it. Add little more water in between if required.
Take out this paste in a large bowl. Add more water and salt in the paste and make thick batter like other pakoda batter. Cover it with lid keep aside for 10 minutes.
Heat oil in a heavy bottom kadai / pan on medium heat for 5 minutes.
In between wipe all leaves with wet kitchen towel. Now make bundle of 4 leaves then dip in rice batter. Fold it half and again dip in rice batter after that slowly and carefully leave it in hot oil. Repeat this process for another 4 - 5 pieces according to size of your pan / kadai.
Fry taruaa's both sides till golden brown colour. Now take out from oil and keep it on tissue paper for drain excess oil.
Repeat same process for rest of taruaa pieces.
Hot, chrunchy, tasty and healthy taruaa is ready to serve. Enjoy it with green chutney and tomato sauce as snacks.
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