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Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50


Serves 4

  • 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


  • 01

    Soak cumin seeds, chilly in hot water for 15 minutes.

  • 02

    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.

  • 03

    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.

  • 04

    Heat oil in a heavy bottom kadai / pan on medium heat for 5 minutes.

  • 05

    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.

  • 06

    Fry taruaa's both sides till golden brown colour. Now take out from oil and keep it on tissue paper for drain excess oil.

  • 07

    Repeat same process for rest of taruaa pieces.

  • 08

    Hot, chrunchy, tasty and healthy taruaa is ready to serve. Enjoy it with green chutney and tomato sauce as snacks.



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