 | |
| Alternative names | Bajka, Bachka, Chakka |
|---|---|
| Place of origin | India andNepal |
| Region or state | Bihar,Jharkhand,eastern Uttar Pradesh,Madhesh and easternLumbini |
| Created by | People fromBhojpur,Mithila andMagadh regions |
| Main ingredients | vegetables,gram flour,rice flour |
Tarua (also called Bajka, Bachka or Chakka)[1][2][3] is a dish of thinly sliced vegetables coated with rice batter and deep fried. It originates from theMithila andBhojpur[4] regions ofIndia andNepal. The dish is especially prominent in the Indian states ofBihar,eastern Uttar Pradesh,[5][6] andJharkhand, as well as in Nepalese provinces ofMadhesh and easternLumbini, where it is believed that it is impossible to welcome a guest without serving Tarua.[7][8]
Tarua is made from cutting greenvegetables andvegetable leaves into different shapes. They are dipped in a batter made fromgram flour orrice flour with addedblack pepper, redchili powder and salt, which is later deep-fried in oil.[9]
Tarua can be made from any green vegetable.[7] The most popular varieties of Tarua includeTilkor tarua,[10] made from Tilkor leaves, and Aloo tarua, made frompotato. Other varieties of tarua include Bhindi tarua, made fromokra, Kobi tarua, made fromcauliflower, Baigan tarua, made frombrinjal, Kadima/Kohda tarua, made frompumpkin, Lauka/Kaddu tarua, made frombottle gourd, Karaila tarua, made frombitter gourd, Ol tarua, made fromelephant foot yam, Aurabi tarua, made fromtaro, Kumahar/Bhatua tarua, made fromash gourd, Khamharua tarua, made fromDioscorea satiea, Parora tarua, made frompointed gourd.[7]
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