Tarua

 ( Nepalese Cuisine ) 

Tarua (also called Bajka, Bachka or Chakka) is a dish of thinly sliced vegetables coated with rice batter and deep fried. It originates from the Mithila and Bhojpuri region

regions of India and Nepal. The dish is especially prominent in the Indian states of Bihar, Purvanchal, and Jharkhand, as well as in Nepalese provinces of Madhesh Province and eastern Lumbini, where it is believed that it is impossible to welcome a guest without serving Tarua.

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Preparation Tarua is made from cutting green and Leaf vegetable into different shapes. They are dipped in a batter made from gram flour or rice flour with added black pepper, red chili powder and salt, which is later deep fried in oil.

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Variations Tarua can be made from any green vegetable. The most popular varieties of Tarua include Tilkor Tarua, made from Tilkor leaves, and Aloo tarua, made from potato. Other varieties of tarua include Bhindi tarua, made from okra, Kobi tarua, made from cauliflower, Baigan tarua, made from Eggplant, Kadima/Kohda tarua, made from pumpkin, Lauka/Kaddu tarua, made from Calabash, Karaila tarua, made from bitter gourd, Ol tarua, made from elephant foot yam, Aurabi tarua, made from taro, Kumahar/Bhatua tarua, made from Wax gourd, Khamharua tarua, made from Dioscorea satiea, Parora tarua, made from pointed gourd.

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See also

• Pakora
• Fritter

Categories: Nepalese Cuisine, Deep Fried Foods, Indian Cuisine, Bihari Cuisine

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