Kachuer Loti Fry, Tapioca Stem Fry  


Colocasia or taro stems commonly called Kachur Loti found in parts of India and Bangladesh. It comes frozen in the market. The frozen packets have them cut to about two inches long.

Serving Size: 2

Cooking Time: 35 mins


  1. 300 gm Kachu Loti
  2. 1 tbsp Kalo Jeera
  3. 1 Onion
  4. 1 tbsp Cumin Powder
  5. 1 tbsp Coriander powder
  6. Salt to taste
  7. 1 tsp Sugar
  8. 1 tbsp Turmeric Powder
  9. 1 tbsp Ginger Paste
  10. 1 tbsp Garlic Paste
  11. Mustard Oil

Cooking Procedure:

Take good pieces of kachu loti.


Cut lengthwise.


Heat pan and pour kachu loti. Cover the lid for 5-10 mins to make it tender.


Heat oil in pan then add kalo jeera to crackle in oil. Pour onion and fry it until it browns.


Add the tender kachu loti with all the spices. Cover the lid for 5-10 mins. If necessary add little water.


Serving Suggestions:

Serve it with hot rice.


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