Recipe: Palmyra Palm Fruit Fritters (Tala Bara)

Recipe by Annapurna Giri

These traditional Odia monsoon fritters have a rich, fruity aroma, a crisp golden shell, and a soft, moist centre. One of Odisha’s most loved seasonal treats, best enjoyed fresh with a hot cup of ginger-cardamom tea.

Prep time: 20 mins | Cook time: 15 mins | Serves: 2

Ingredients

• 1 ripe palmyra palm fruit (tala)
• 1/2 cup rice flour
• 2 tbsp grated jaggery
• 1 pinch salt
• Oil, for deep frying
• 2 tbsp grated fresh coconut
• 1/4 tsp cardamom powder
• 1 tbsp semolina (suji)

Get the ingredients here

Method

1. Wash the ripe palmyra fruit. Peel off the black outer skin and collect the orange pulp.
2. Mash the pulp by hand. 
3. Strain through a fine sieve to remove fibres and seeds.
4. If the pulp tastes slightly bitter, simmer on low heat for 4-5 minutes, stirring often. 
5. Let it cool fully before using.
6. In a large bowl, mix the palmyra pulp, jaggery, and a pinch of salt.
7. Add rice flour gradually to form a thick, dropping batter. 
8. Mix in coconut, cardamom, and suji.
9. Let the batter rest for 10 minutes.
10. Heat oil on medium flame. 
11. Carefully drop spoonfuls of batter into the hot oil.
12. Fry on medium heat, turning occasionally, until deep golden brown and cooked through.
13. Drain on a paper towel. Let cool slightly.
14. Serve warm with hot tea. Also tastes great at room temperature, and often turns even more flavourful the next day.