Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, colacasia fry (kochu vaja). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Ingredients Taro/colocasia/kochu/Arbi Turmeric powder Chili powder Salt Oil Onion Garlic Green chili Coriander leafs. Colocasia is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions.
Colacasia fry (Kochu Vaja) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Colacasia fry (Kochu Vaja) is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook colacasia fry (kochu vaja) using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Colacasia fry (Kochu Vaja):
- Make ready 2 Colacasia (well washed)
- Prepare Salt as per taste
- Prepare Oil to fry
- Make ready Red chilli powder (optional)
Migliaia di nuove immagini di alta qualità aggiunte ogni giorno. Arbi is Colocasia or Taro Root. It's a root vegetable which is gluten free and is rich in antioxidants, dietary fiber, minerals, vitamins. You can make it into a curry or in a stir fry.
Instructions to make Colacasia fry (Kochu Vaja):
- First wash the colacasias well and wipe it with a kitchen towel well so that no moisture leaft. Now peel of the skin of colacasias and cut in thin size (chips shape).
- Now heat oil in Kadhai add the colacasia pieces in hot oil and fry in medium heat or flame until the fries become hard. This takes te atleast 10 mins.
- Place the fried colacasias in a kitchen tissue to absorb extra oil and season with salt. You can also add your preferred spice like red chilli powder in this stage as seasoning. The colacasias are ready, a tea time snack option. Happy home staying.. :)
This version of the curry tastes good too. Colocasia colocasia (L.) Huth nom. inval. 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. Colocasia esculenta leaf isolated on white background.
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