Ingredients
मुख्य सामग्री | Main Ingredients
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तिलकोर का पत्ता | Tilkore Leaves (Sesbania Grandiflora) - 15-20 large leaves
घोल के लिए | For the Batter
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चावल का आटा | Rice Flour - 1 tablespoon
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बेसन | Gram Flour - 1 tablespoon
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हल्दी पाउडर - Turmeric Powder - 1 teaspoon
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नमक | Salt - 1 teaspoon or to taste
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लाल मिर्च पाउडर | Red Chili Powder - 1 teaspoon
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सरसो तेल | Mustard Oil - for deep frying
Directions
Preparing the Leaves (तिलकोर के पत्ते तैयार करें):
Wash the Tilkore leaves gently with water to remove any dirt. Pat them dry with a clean cloth or kitchen towel.
Preparing the Batter (घोल तैयार करें):
In a mixing bowl, combine rice flour, gram flour, turmeric powder, red chili powder, and salt.
Gradually add water to make a thick and smooth batter. Ensure there are no lumps, and the consistency is thick enough to coat the leaves.
Coating the Leaves (पत्तों की कोटिंग):
Dip each Tilkore leaf into the batter, ensuring it is evenly coated on both sides.
Frying the Tarua (तरुआ तलें):
Heat Mustard oil in a deep frying pan on medium flame. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
Gently slide the batter-coated leaves into the hot oil, a few at a time, ensuring not to overcrowd the pan.
- Fry until the leaves turn golden brown and crispy on both sides. Remove with a slotted spoon and place on a paper towel to drain excess oil.
Serving the Tarua (परोसें):
Serve Tilkore Tarua hot and crispy.
- Enjoy it as a side dish with steamed rice and dal or as a standalone snack with a cup of chai.
Recipe Note
Tips for Making Perfect Tilkore Tarua
- Choose Tender Leaves: Use fresh, young Tilkore leaves for the best flavor and texture. Mature leaves can be bitter and tough.
- Consistency of Batter: Ensure the batter is thick enough to coat the leaves evenly but not overly thick, as it can make the fritters heavy.
- Frying Temperature: Maintain medium heat while frying to ensure the fritters cook evenly and don’t absorb excess oil.
- Enhance Flavor: Add a pinch of ajwain (carom seeds) or Hing (asafoetida) to the batter for an aromatic twist.
- Trim the stems if they are too long and ensure the leaves are intact and tender.
- Hold the leaf vertically to let any excess batter drip off before frying.Gently slide the batter-coated leaves into the hot oil, a few at a time, ensuring not to overcrowd the pan.
- Gently slide the batter-coated leaves into the hot oil, a few at a time, ensuring not to overcrowd the pan.
Cultural Significance
Tilkore Tarua is a testament to Bihar's love for seasonal, locally grown produce. Made from the tender leaves of the Tilkore plant, this dish is a staple during the monsoon season, when the plant is at its peak growth.
Often prepared as part of festive meals or simple family dinners, the recipe reflects the ingenuity of traditional Bihari households in turning humble ingredients into delicious treats.
The crispy fritters not only satisfy the palate but also highlight the importance of sustainability and eating fresh, seasonal ingredients.
