Fur/ khamarua (Air Potato/Air Yam) Taruaa

• Servings: 3-4
• Preparation time: 10 minutes.
• Soaking Rice time: 2-3 hours
• Grinding time: 2-3 minutes
• Frying time: 5-6 minutes(per batch).
• Total time: 22 minutes.

While returning from refreshing trip from Alibag; I found “Fur/ khamarua (Air Potato/Air Yam)”, it was being sold by a local lady. I was surprised, all of a sudden memories ran to my homeland Mithila, where I used to eat the recipe Tarua (types of Fritters) in the past.

My aunt recently treated us to a delicious batch of “Fur/ khamarua (Air Potato/Air Yam) Taruaa (types. of Fritters)” along with other varieties as eggplant, potato, cauliflower, plantain etc. It was absolutely delighted us.

She skilfully sliced fur and dipped them in prepared batter before frying them to perfection, creating a crispy and flavourful Taruaa (snacks or side dish).

Her cooking is really great experience for me. I felt so grateful for learning from her great culinary skill. It is lifelong memory, the love that she poured into the dish.

I am blessed that, I am able to prepare and share fantastic recipe with you my dear viewers. The Taruaa, came out with so crispy exterior and soft interior, we could not stop ourselves for seconds…

The tuber (Fur/ Vine Potato) are highly nutritious, enhances memory and brain function. Improves our digestive system, having anti-cancerous properties.

Ingredients:

• Fur/ khamarua (Air Potato/Air Yam): 250-300 gm.
• Garlic: 1-2 pods
• Ginger: 2” piece
• Garam masala powder: half teaspoon
• Salt: 1 teaspoon
• Green chilli: 4-5 no.(as per taste)
• Coriander powder: 1 tablespoon.
• Chilli Powder: 1 teaspoon.
• Turmeric powder: 1 teaspoon.
• Rice or Rice Flour: 1/2 cup or 100 gm.
• Oil: for frying

Preparation:

1. Cut the Fur into 3mm-4mm thin slices, keep aside.
2. Soak the rice for about 2-3 hours, grind to make fine paste with equal quantity of water along with green chill, ginger and garlic.
3. In a mixing bowl of prepared rice paste, add red chilli powder, turmeric powder, salt, coriander powder and Garam masala powder, mix well.
4. Make the thick batter. Coat the slices (both side) with the batter.

Method:

1. Heat oil in a fry pan, when smoke starts; deep fry on medium heat on both sides till golden brown colour appears. (It takes about 2-3 minutes each side).
2. Repeat till all the slices are finished. yummy “Fur/ khamarua (Air Potato/Air Yam) Taruaa (types. of Fritters)” ready.

   

   

   

   

   

   

   

    

   

   

   

Fur/ khamarua (Air Potato/Air Yam) Taruaa by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.