Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, fried taro stem / oal kochu bhaja. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Fried Taro stem / Oal Kochu Bhaja is something that I have loved my whole life.

To begin with this particular recipe, we must 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:

1. Prepare 4 slices boiled taro stem/ oal kochu boiled with salt & water
2. Make ready 1/2 cup oil
3. Get For batter
4. Prepare 1 tbsp rice flour
5. Get 1 tbsp gram flour
6. Take 1/2 tsp turmeric powder
7. Get 1/2 tsp red chilli powder
8. Prepare 1/2 tsp panch phoran/ five blister powder
9. Prepare 1/2 tsp cumin & coriander powder roasted
10. Take 1 onion sliced
11. Take 1/2 chopped carrot
12. Prepare 2-3 green chillies chopped
13. Take 2 tsp chopped coriander
14. 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.

Steps to make Fried Taro stem / Oal Kochu Bhaja:

1. Rub pinch of turmeric & red chilli powder in boiled kochu/ taro stem slices.
2. Mix all the batter ingredients, add required amount of water & make a thick batter.
3. 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 for this special food fried taro stem / oal kochu bhaja recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!