Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive 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 tasty. This is gonna smell and look delicious.
Fried Taro stem / Oal Kochu Bhaja is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Fried Taro stem / Oal Kochu Bhaja is something that I’ve loved my whole life. They are nice and they look wonderful.
Giant Taro leaf, we locally called it as Bumbai Kochu Shak is one type of taro tree but much bigger than normal taro tree. This taro stem or leaf or both. Kindly share my channel with your friends and family so that I can grow my channel.
To begin with this recipe, we must first prepare a few components. 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:
- Make ready 4 slices boiled taro stem/ oal kochu boiled with salt & water
- Take 1/2 cup oil
- Take For batter
- Get 1 tbsp rice flour
- Get 1 tbsp gram flour
- Get 1/2 tsp turmeric powder
- Take 1/2 tsp red chilli powder
- Get 1/2 tsp panch phoran/ five blister powder
- Take 1/2 tsp cumin & coriander powder roasted
- Prepare 1 onion sliced
- Make ready 1/2 chopped carrot
- Get 2-3 green chillies chopped
- Prepare 2 tsp chopped coriander
- Make ready To taste Salt
Taro stems are tough and spongy, ranging in color from white, yellow, lilac-purple and pink to reddish. Taro stems are a must-have ingredient for making yukgaejang, and they are often used in soup and stir-fry dishes. Taro stem is available both fresh and dried. Koreans tend to eat the dried version.
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!
Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. The leaves are a good source of vitamins A and C and contain more protein than the corms. In the east Indian state of West Bengal, taro corms are thinly sliced and fried to make chips called kochu bhaja. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor and the leaves are a good source of vitamins A and C and contain more protein than the corms. In the East Indian state of West Bengal, taro roots are thinly sliced and fried to make chips called kochu bhaja.
So that’s going to wrap it up with this special food fried taro stem / oal kochu bhaja recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
