Taro root is a starchy potato like with a brown fibrous skin gray white flesh. It is called seppankizhangu in Tamil and Arvee in Hindi. It can be used similar to potato. Taro roots have got a tendency to turn very mushy when overcooked. So don't overcook it when you are making fries. According to me it is best when eaten with curd rice. Here is the recipe, try it.
- Taro roots - 4 to 5
- Red Chilly powder - 1 tbsp
- Gram Flour - 1 tbsp
- Rice Flour - 1/2 tbsp
- Corn Flour - 1/2 tbsp
- Salt to taste
- Oil for deep fry
- Pressure cook taro root for just one whistle. Do not over cook. Cook until they are 3/4th done.
- Bring it to cool. Then chop them into round slices and keep aside.
- Mix red chilly powder, gram flour, rice flour, corn flour and salt with little water and make a paste.
- Then to it add sliced taro and mix well so that the paste coats well on taro slices.
- Heat oil in a frying pan and deep fry them and serve with rice.