Crispy Grated Taro Root Fry | Kosu Bhujia

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.

Crispy Grated Taro Root Fry| Kosu Bhujia | Arbi Bhujia

📎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:

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

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