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Crispy Grated Taro Root Fry | Kosu Bhujia | Arbi Bhujia

 These crispy grated taro root fry can be served as a side dish with the main course or as a snack.

These crispy grated taro root fry can be serve as a side dish with the main course or as a snack. Taro root in Assamese is called Kosu and in Hindi is called Arbi.  Taro root is a starchy root vegetable with brown outer skin and white flesh inside. The texture of taro root is similar to potatoes and has a mildly sweet taste when cooked. In Assamese cuisine taro root is cooked with fish and added to lentil curry (dal).  Mashed taro root or kosu pitika is a very delicious pitika recipe where taro root is boiled and then mashed just like mashed potatoes. 

Taro root is a great source of dietary fiber and other nutrients. Taro root is a common kitchen ingredient in Assamese cuisine but you cannot consume it raw. It must be cooked properly in order to remove the irritating oxalate.

Taro root is a great source of dietary fiber and other nutrients. Taro root is a common kitchen ingredient in Assamese cuisine but you cannot consume it raw. It must be cooked properly in order to remove the irritating oxalate.

Crispy Grated Taro Root Fry| Kosu Bhujia | Arbi Bhujia 

 These crispy grated taro root fry can be served as a side dish with the main course or as a snack.


📎Course : Side dish / snack 
📎Cuisine : Indian
🔪Preparation Time : 5 minutes
♨Cooking Time : 20 minutes 
🕞Total : 25 minutes
🍴Servings : 2-3

INGREDIENTS:

  • 1 taro root (kosu /arbi) 
  • Cooking vegetable oil 
  • Black salt 
  • Red chilli powder 
  • Cumin powder 

METHOD:

  1. Wash and peel taro root with a knife. 
  2. With the help of a grater, grate taro root into fine pieces. 
  3. Heat oil in a heavy bottomed pan. 
  4. Fry grated taro root in batches. 
  5. Fry till crisp and golden brown. 
  6. Drain and keep it in a tissue lined plate. 
  7. Sprinkle black salt, cumin powder and red chilli powder. 
  8. Serve. 

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