Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, fried taro stem / oal kochu bhaja. It is one of my favorites. This time, I will make it a little bit unique. 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 enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Fried Taro stem / Oal Kochu Bhaja is something that I have loved my entire life. They are fine and they look fantastic.
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. Taro roots are thinly sliced and fried to make chips called kochu bhaja in the East Indian state of West Bengal.
To begin with this recipe, we have to prepare a few ingredients. You can cook fried taro stem / oal kochu bhaja using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Fried Taro stem / Oal Kochu Bhaja:
- Prepare 4 slices boiled taro stem/ oal kochu boiled with salt & water
- Prepare 1/2 cup oil
- Take For batter
- Prepare 1 tbsp rice flour
- Get 1 tbsp gram flour
- Get 1/2 tsp turmeric powder
- Get 1/2 tsp red chilli powder
- Make ready 1/2 tsp panch phoran/ five blister powder
- Prepare 1/2 tsp cumin & coriander powder roasted
- Get 1 onion sliced
- Take 1/2 chopped carrot
- Make ready 2-3 green chillies chopped
- Make ready 2 tsp chopped coriander
- Take To taste Salt
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. In the East Indian state of West Bengal, taro roots are thinly sliced and fried to make chips called 'kochu bhaja'.
Steps 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!
The corms 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 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'.
So that is going to wrap it up with this exceptional food fried taro stem / oal kochu bhaja recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
