Masaura

{{Short description|Nepali fermented food}}

{{Use dmy dates|date=February 2025}}

{{Infobox food

|name = Masaura

|name_lang = ne

|alternate_name = Masyaura

|image = Masaura.jpg

|caption = Uncooked masaura nuggets

|country = {{flag|Nepal}}

|national_cuisine = Nepalese

|type = Fermented dish

}}

Masaura, or masyaura ({{Langx|ne|मस्यौरा}}), are fermented, sun-dried vegetable balls made with a combination of one or several minced vegetables, together with black lentils. They originate in Nepal and are made by the Nepali diaspora throughout the world. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables was difficult in earlier times, masaura become an alternative source of nutrition.{{Cite web|url=http://www.thegundruk.com/how-to-make-masyura/|title=How to make Masyura?|date=15 February 2016|website=The Nepali Food Blog {{!}} theGundruk.com|access-date=24 November 2019}} Masaura is fried in oil and made into a curry.{{cite web | url=http://ournepal.info/nepalirecipes/vegeterian/masaura-and-potato-tarkari-traditional/ | title=Masaura and Potato Tarkari (Traditional) | publisher=Nepali Recipes | accessdate=5 January 2014 | archive-date=4 November 2014 | archive-url=https://web.archive.org/web/20141104231746/http://ournepal.info/nepalirecipes/vegeterian/masaura-and-potato-tarkari-traditional/ | url-status=dead }}