The love for Titaura transcends boundaries.
The spicy and tangy snack is a crowd favorite across the Himalayan region. From the streets
of Nepal to Bhutan and several hill towns in India such as Darjeeling and Gangtok, no one
can say no to Titaura and no one can stop at just one.
The heavenly mix of sweet, sour, salty, and spicy comes in a variety of shapes and forms.
The traditional Nepali snack is primarily made of Lapsi (Hog Plum in English) and is available
in the markets in the form of Lapsi Titaura, Piro Patta, Jhol Titaura, Chinni Patta, etc., to
name a few.
But did you know that your favorite Titaura could also be made with Magnolia flowers?
Unbelievable, right?
In a video that is going viral on Instagram (it has already garnered more than 232K views at
the time of writing this report), a digital creator (account name: @rosdapper) has shared
the recipe for the viral Magnolia Titaura.
He makes two versions of the Titaura – dry and wet one – in the video. Check it out here.
And the comments are proof of Titaura’s fan base.
“My favourite flower can be turned into my favourite snack…yay,” says one comment.
Another comment goes, “This is food scientist level now.”
Shoutout to @blackforager whom even @rosdapper mentions as the original inspiration
behind this creation.
So, what are you waiting for? Get your tools together and get cracking on this beautiful and
spicy-sweet Magnolia Nepali Titaura.
Shoutout to @blackforager whom even @rosdapper mentions as the original inspiration
behind this creation.
So, what are you waiting for? Get your tools together and get cracking on this beautiful and
spicy-sweet Magnolia Nepali Titaura.
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