Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, fried taro stem / oal kochu bhaja. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Fried Taro stem / Oal Kochu Bhaja is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Fried Taro stem / Oal Kochu Bhaja is something that I have loved my entire life. They are nice 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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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
- Take 1/2 cup oil
- Prepare For batter
- Take 1 tbsp rice flour
- Prepare 1 tbsp gram flour
- Prepare 1/2 tsp turmeric powder
- Prepare 1/2 tsp red chilli powder
- Take 1/2 tsp panch phoran/ five blister powder
- Take 1/2 tsp cumin & coriander powder roasted
- Get 1 onion sliced
- Get 1/2 chopped carrot
- Get 2-3 green chillies chopped
- Make ready 2 tsp chopped coriander
- Make ready 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.
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!
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 this up for this special food fried taro stem / oal kochu bhaja recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
