Taruas (Deep fried veggies) are one one of the most common dishes of mithila (A part of North-Indian community). They usually form a part in the regular meal as well as in all the special occasions. This recipe is based on cauliflower . The batter prepared in rice flour gives the Cryspyness
to this recipe.
Ingredient:
- 1/2 Cup rice flour(Chawal ka atta)
- 1/4th medium sized cauliflower
- 1/4 tsp Turmeric
- 1/4 tsp Red Chilly powder
- Oil for deep frying (Mustard oil is preferred)
- salt as per taste
Method:
- Cut the Cauliflower into small florets.
- Wash the cauliflowers properly
- Boil the cauliflowers for 3-4 minutes in water.
- Sometimes there are tiny insects even in fresh cauliflowers, so boiling will ensure proper cleaning of cauliflower.
- Drain out the cauliflower florets and set aside.
- Take rice flour and mix 1/4th cup water , add salt , turmeric and red chilly powder.
- Mix properly and form a thick batter. Add little more water if needed.
- Now put the cauliflower florets into the flour batter and mix properly to have uniform coating entirely across.
- Leave it covered for 15-20 minutes
- Heat Mustard oil in a thick based wok or frying pan.
- Deep fry the coated florets .Fry till it gets the color same as in the picture shown.
- You can fry in batches(few at a time) depending on the size of pan.
- Take out the fried Cauliflower Tarua and put on absorbant papers.
- At last you can put some green chillies also in batter and deep fry similarly.
- Put the Taruas in a serving plate , garnish with fried green chilly. Tomato sauce or coriander chutney( dhaniya patta ki chutney) forms nice accompanients for this recipe.
Note :
- Cauliflower should be put into oil only once oil is heated properly or starts throwing vapours.
- Deep fry should be done at high flame, and Tarua should be taken out immediately as soon as it reaches proper color, it should not be fried till full brownish color.
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