Ingredients Seppankizhangu/Colocacia- 8 to 10
chilli powder- 1 to 1 1/2 tsp or acc to taste
turmeric powder- 1/4 tsp
Garam masala powder- 1/2 tsp
salt to taste
oil for deep frying
Method
Pressure cook Seppankizhangu/Colocacia until one whistle, or u can boil the vegetable in water. Be careful not to overcook the colocacia as it will turn mushy.
When cooled peel the skin and cut into round slices(not very thick or thin).
Heat oil in a pan and deep fry the slices. When the slices start to turn golden brown at sides drain it in a paper towel.
Heat 4 to 5 tsp of oil in another pan(You can use the same pan after transferring the oil to some other bowl) and add all the powders and salt. Keep the flame low and add the fried colocacia pieces to it. Mix well ,stir in between and let it be in a slow flame till the oil bubbles and the pieces turn crispy .
Roasted taro roots look yummy
ReplyDeletethose look scrumptious. maybe these can be baked as well? i'll try the baked version.
ReplyDeleteThis is perfect Prema. Looks yummy and can't resist. Could feel teh taste. Tks for the recipe. Viji
ReplyDeleteThose look yumm...
ReplyDeleteThis is my favourite but I never can make it properly myself. Even after 1 whistle, they turn mushy and slimy!
ReplyDeleteToo good , you managed to cut them so neatly into roundel. I can never achieve this ,becoz they end up slimy.So I do a short cut. I press the whole root between 2 sheets of plastic into one big flat roundel :))))
ReplyDeleteLooks great Prema.Never tried this veggie or root before.Beautiful.
ReplyDeletePrema,
ReplyDeleteLooks very delicious, I do it some what similar but I boil them in tamrind water ,this adds a little tangyness, they look perfect
Prema. Taro fry looks very tasty...for the first time I have got taro root & was looking for a recipe Thx for sharing urs.
ReplyDeleteI don't think I've ever had taro root before, Prema. That looks really crispy and yum!
ReplyDeleteWow looks so lovely in golden brown. I have never had Taro roots though
ReplyDeletethose fries look so crispy. never ever thought of such a thing. thanks:)
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Those chips make me wanna reach thru the photo. Lovely pic...
ReplyDeleteLooks real crisp and yummy Prema. Nothing to beat the taste of Rasam sadam with cheppankizhangu fry :-)
ReplyDeleteHi Prema,
ReplyDeleteI will sure try it.Actually some 2 days back i wanna do it.But iamnot very confident about the method and ingredients so dropped..
I have Taro left in my pantry ,will try it and let you know.
too inviting...i can almost pick them and pop them in my mouth...delicious....
ReplyDeleteHi Prema,
ReplyDeleteMy favourite roast curry. Adding garam masala gives nice taste to this. Thanks for sharing.
Hey, taro look wonderful!!! Thanx for the recipe
ReplyDeleteThey look Delicious!
ReplyDeleteohhnh my favt ..too good ...so neat
ReplyDeleteO O I love taro root a lot.....Roasted ones YUM!...Great!
ReplyDeletemy mom makes similar ones and it goes great with rasam saadam. yummy looking fries.
ReplyDeleteroasted taro roots look absolutely delicious.
ReplyDeleteNice pictures and recipe Prema. I make a dry subzi and deep fry version ,but a little different version from yours.Will try your procedure next time. Beautiful photos.
ReplyDeletemmmmm yummy taro root roast prema!!
ReplyDeleteI really like the taro because it is a tuber that provides energy, protein, fat free and is also has fribra dietetics. That is why i prefer to use it in my daily diet and is good for all my family. I am usually worry about their health and welfare.
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