Maan Kochu Bata | Taro Root Paste | Maan kochu recipe

Maan Kochu is the Bengali name for Taro root and “Bata” means Paste. Bengali Bata recipe plays a vital role in Bengali food. There are many Bata recipes that are hugely popular like Maan Kochu Bata, Dhonepata Bata, Posto Bata, Jhinge bata, mulo bata and many more. Basically, a Bata preparation is a spicy dry paste which is mostly served initially during lunch with dal and rice.

Maan Kochu is also known as Malanga Coco. In the USA, it is famous by the name Taro Root. This vegetable is also known by its biological name Colocasia esculenta in few places. It is a very famous vegetable all over the world and many delectable dishes are prepared with this ingredient.

Taro Root Paste is one of my most favourite Bengali vegetable recipe. Since my childhood, I have been brought up eating varieties of luscious dishes with this vegetable malanga coco. It is a seasonal vegetable and it is widely available during monsoon.

Traditional Bengali food has always attracted me since my childhood. I still remember how I used to ask my dad to bring Maan Kochu (Malanga Coco) from market to have this delight. My mom used to prepare Taro root fritters, Taro root paste, dal and rice as lunch for the day.

Many people think there are hardly few Bengali veg recipe in Bengali cuisine and Bengalis mostly eat only fish in their meal with some sides like dal, saag etc. But there are many traditional, delectable and authentic Bengali veg dishes and every Bong is crazy for those veg food. Maan Kochu Bata is one of them. You would get this dish in most of the reputed Bengali restaurants of West Bengal.

After coming to the UK, I was missing the old traditional Bengali food very badly. On one fine day, I suddenly spotted some Taro Roots in the supermarket. Then without wasting any time, I grabbed some and decided to prepare Taro Root Paste.

Maan Kochu Bata or Taro Root Paste is a super simple and easy recipe. According to me, it’s a full proof recipe and nothing can go wrong with it. It is a very quick recipe but still tastes superb.

Maan Kochu Bata with step by step photos and instructions have been provided in the ‘Instructions’ section. But before directly jumping into the recipe, let me share few interesting facts about the recipe and the ingredient Taro Root.

Taro Root Recipes

Recipes with Taro Root is a primary part of Bengali traditional food. Many authentic veg and non-veg dishes are prepared with this ingredient like Maan Kochur Dalna, Maan Kochur Ghonto, Maan Kochur Bora, Maan Kochu Bata, Chingri Mach Diye Kochu Bata and many more.

Taro Root Benefits

How to make Maan Kochu Bata?

The toughest part of this veg recipes of India is to peel the Taro root. I always use gloves during the time of peeling taro root because its body is quite starchy and sometimes skin can get irritated due to this.

For this traditional Bengali food, I have made a paste of Taro root using a blender. I have cut the taro root in small pieces and blended them with some water to a smooth paste. You can use food processor too. Our ancestors used to make this paste with the help of ‘Shil-Nora’ which is also known as Bengali Pestle & Mortar.

For the Taro root paste, I have made a separate masala paste by grinding whole mustard seeds with grated coconut and green chillies. In this preparation, I have not used any spice other than turmeric powder and dry red chillies.

Normally, Bengali Bata recipes are little bit spicier and for that I have used both green chillies and dry red chillies in the dish. If you prefer less spicy food, then you can skip either of the one. A small portion of bata preparation is enough for a thali.

For Maan Kochu Bata preparation, I always use mustard oil. Bengali traditional food has a strong connection with Mustard oil. It always enhances the taste and flavour of the dish.

Ingredients:

• 350 grams Maan Kochu (Malanga coco or Taro root)
• 2 tablespoons Mustard seeds
• ¼ cup grated Coconut
• 3 green Chillies
• 2 dry red Chillies
• ½ teaspoon Turmeric powder
• Salt to taste
• 2-3 tablespoons Mustard oil, for cooking
• 1 teaspoon Mustard oil for sprinkling at the end

1. Peel the Taro root and cut it in small pieces.
   
   
   

2. Wash the pieces thoroughly and transfer them into the jar of a grinder. Add some water and grind them to a smooth paste.
   
   

3. Put a kadai or pan on flame.
4. Add oil into the pan and wait until the oil is hot.
   

5. Add dry red chillies into the pan and cook it for few seconds.
   

6. Put the flame in low and add the Taro Root Paste (Step 2) into the pan.
   

7. Give a quick mix and cover the pan.
8. Put the flame in medium and cook it for 5 minutes. Stir in between.
9. Add salt, turmeric powder and mix it well.
   
   
   

10. Cover the pan and cook it in low flame for 4-5 minutes.
11. On the other hand, add mustard seeds, green chillies, grated coconut, 2 tablespoons of water into the jar of a grinder and grind it till smooth paste.
    
    
    
    

12. Transfer the mustard paste into the pan and mix it well.
    

13. Cover the pan and cook it in low flame for another 3-4 minutes in low flame. Stir in between.
14. Take off the lid and cook it in medium flame for 5-6 minutes till extra moisture evaporated from the mixture.
    

15. Switch off the flame and pour some mustard oil at the end.
    

16. Mix the oil nicely into the Maan Kochu Bata and put the pan down.
    

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