Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, fried taro stem / oal kochu bhaja. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Fried Taro stem / Oal Kochu Bhaja is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Fried Taro stem / Oal Kochu Bhaja is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook fried taro stem / oal kochu bhaja using 14 ingredients and 3 steps. Here is how you cook 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
- Get For batter
- Take 1 tbsp rice flour
- Make ready 1 tbsp gram flour
- Make ready 1/2 tsp turmeric powder
- Make ready 1/2 tsp red chilli powder
- Make ready 1/2 tsp panch phoran/ five blister powder
- Take 1/2 tsp cumin & coriander powder roasted
- Take 1 onion sliced
- Get 1/2 chopped carrot
- Make ready 2-3 green chillies chopped
- Make ready 2 tsp chopped coriander
- Take 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.
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!
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 this up with this exceptional food fried taro stem / oal kochu bhaja recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
