Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fried taro stem / oal kochu bhaja. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Fried Taro stem / Oal Kochu Bhaja is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Fried Taro stem / Oal Kochu Bhaja is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. 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:

1. Prepare 4 slices boiled taro stem/ oal kochu boiled with salt & water
2. Prepare 1/2 cup oil
3. Take For batter
4. Prepare 1 tbsp rice flour
5. Make ready 1 tbsp gram flour
6. Prepare 1/2 tsp turmeric powder
7. Make ready 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. Make ready 1 onion sliced
11. Get 1/2 chopped carrot
12. Take 2-3 green chillies chopped
13. Get 2 tsp chopped coriander
14. Prepare 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:

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!

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 is going to wrap this up for this exceptional food fried taro stem / oal kochu bhaja recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!