Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, fried taro stem / oal kochu bhaja. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Fried Taro stem / Oal Kochu Bhaja is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Fried Taro stem / Oal Kochu Bhaja is something which I have loved my whole life.
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.
To begin with this particular recipe, we have to first prepare a few components. You can cook fried taro stem / oal kochu bhaja using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fried Taro stem / Oal Kochu Bhaja:
- Prepare 4 slices boiled taro stem/ oal kochu boiled with salt & water
- Get 1/2 cup oil
- Take For batter
- Make ready 1 tbsp rice flour
- Make ready 1 tbsp gram flour
- Get 1/2 tsp turmeric powder
- Get 1/2 tsp red chilli powder
- Get 1/2 tsp panch phoran/ five blister powder
- Prepare 1/2 tsp cumin & coriander powder roasted
- Prepare 1 onion sliced
- Get 1/2 chopped carrot
- Prepare 2-3 green chillies chopped
- Get 2 tsp chopped coriander
- Get 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 is going to wrap this up for this exceptional food fried taro stem / oal kochu bhaja recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
