Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fried taro stem / oal kochu bhaja. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
In the east Indian state of West Bengal, taro corms are thinly sliced and fried to make chips called kochu bhaja. The stem is used to cook kochur saag with fried hilsha (ilish) head or boiled chhola (chickpea), often eaten as a starter with hot rice. The corms are also made into a paste with spices and eaten with rice.
Fried Taro stem / Oal Kochu Bhaja is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Fried Taro stem / Oal Kochu Bhaja is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have fried taro stem / oal kochu bhaja using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Fried Taro stem / Oal Kochu Bhaja:
- Get 4 slices boiled taro stem/ oal kochu boiled with salt & water
- Prepare 1/2 cup oil
- Take For batter
- Get 1 tbsp rice flour
- Make ready 1 tbsp gram flour
- Prepare 1/2 tsp turmeric powder
- Prepare 1/2 tsp red chilli powder
- Prepare 1/2 tsp panch phoran/ five blister powder
- Get 1/2 tsp cumin & coriander powder roasted
- Make ready 1 onion sliced
- Get 1/2 chopped carrot
- Take 2-3 green chillies chopped
- Get 2 tsp chopped coriander
- Prepare To taste Salt
The roots are also made into a paste with spices and eaten with rice. In the East Indian state of West Bengal, taro roots are thinly sliced and fried to make chips called kochu bhaja. The stem is used to cook a very tasty Kochur saag with fried hilsha fish head or boiled chhola (chickpea), often eaten as a starter with hot rice. The roots are also made into a paste with spices and eaten with rice.
Instructions to make Fried Taro stem / Oal Kochu Bhaja:
- Rub pinch of turmeric & red chilli powder in boiled kochu/ taro stem slices.
- Mix all the batter ingredients, add required amount of water & make a thick batter.
- Heat oil in a pan, then lower the flame, dip kochu/ taro stems in the batter & deep fry them. And your delicious fried taro stems are ready to serve!
In the East Indian state of West Bengal,taro roots are thinly sliced and fried to make chips called 'kochu bhaja'. The stem is used to cook up a very tasty saag,often eaten as a starter with hot rice. The roots are also made into a paste with spices and eaten with rice. In the East Indian state of West bengal,taro roots are thinly sliced and fried to make chips called 'kochu bhaja'. The stem is used to cook up a very tasty saag,often eaten as a starter with hot rice.
So that’s going to wrap it up with this exceptional food fried taro stem / oal kochu bhaja recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
