Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, fried taro stem / oal kochu bhaja. One of my favorites. For mine, I’m gonna 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 favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Fried Taro stem / Oal Kochu Bhaja is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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
- Get 1/2 cup oil
- Make ready For batter
- Get 1 tbsp rice flour
- Take 1 tbsp gram flour
- Make ready 1/2 tsp turmeric powder
- Make ready 1/2 tsp red chilli powder
- Get 1/2 tsp panch phoran/ five blister powder
- Make ready 1/2 tsp cumin & coriander powder roasted
- Get 1 onion sliced
- Get 1/2 chopped carrot
- Prepare 2-3 green chillies chopped
- Get 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 is going to wrap this up for this special food fried taro stem / oal kochu bhaja recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
