Taaler bora, is a typical bengali word and recipe which is famous at janmashtami, it is very tasty and munchy savory.
INGREDIENTS:
Ripe palm (1-2).
Sugar as per palms bitterness say about (2 cups).
Maida (1/2 cup).
Rice flour (1/2 cup).
Baking soda a pinch of.
Sooji/ Rava (1/2 cup).
Mustard oil and Refined oil.
PROCEDURE:
De-skin the palms and rub it on a basket or strainer, so that pulp of palm comes out, you can find 3 seeds inside it, rub it to remove all the pulp out of it, if required add little water to it.
Now collect the pulp in a big vessel and add all the ingredients in to it, except oil, now beat it well, so that ingredients mixes up well with the pulp.
Now heat sufficient oil in a wok, and as oil is done, smoke emits from the wok, drop small small dumplings of the mixture with the help of hand of spoon and fry them, once one side is done turn to another.
Remove once they are golden brown in colour and allow it to cool, fry all the batter and similarly.
Enjoy its greatness and goodness, i bet you will love it, cant resist to have more.
INGREDIENTS:
Ripe palm (1-2).
Sugar as per palms bitterness say about (2 cups).
Maida (1/2 cup).
Rice flour (1/2 cup).
Baking soda a pinch of.
Sooji/ Rava (1/2 cup).
Mustard oil and Refined oil.
PROCEDURE:
De-skin the palms and rub it on a basket or strainer, so that pulp of palm comes out, you can find 3 seeds inside it, rub it to remove all the pulp out of it, if required add little water to it.
Now collect the pulp in a big vessel and add all the ingredients in to it, except oil, now beat it well, so that ingredients mixes up well with the pulp.
Now heat sufficient oil in a wok, and as oil is done, smoke emits from the wok, drop small small dumplings of the mixture with the help of hand of spoon and fry them, once one side is done turn to another.
Remove once they are golden brown in colour and allow it to cool, fry all the batter and similarly.
Enjoy its greatness and goodness, i bet you will love it, cant resist to have more.
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