Crispy  deep fried taro /Seppankizhangu dry fry

Taro/Arbi/Seppankizhangu/Colocasia becomes a highly priced complex carbohydrate vegetable than that of its equivalent root vegetable potato because for its low glycemic index property(eating low glycemic food maintains our blood sugar in level)after boiling and peeling the vegetable it becomes a kind of slightly slippery!it is cut into even sized discs mostly thin(moderate)if you are going to deep fry.While cutting it sticks to your knife! but it’s not a big matter have to manage a little bit to cut them the way you want.Select a firm one without blemishes and wrinkles cooking taro in boiling water kills the toxins present under the skin of the vegetable making it edible to eat.I have already made a post on arbi/taro/seppamkizhangu roast which is a different preparation using tamarind and is a great side dish for rice.Here this post is a crispy dry fry which is yet another side dish for rice totally a lovable kind of recipe goes well even with  a simple rasam.In addition to rice flour I have added little corn flour to give more crispness and crustiness to the vegetable.

Crispy  deep fried taro /Seppankizhangu dry fry

INGREDIENTS:

Seppankizhangu/Colocasia/arbi – 20-25(boiled and cut into discs)
Salt to taste
Turmeric powder – 1/4 tsp
Rice flour – 3 tsp
Sambar powder – 3-4 tsp
Corn flour – 2 tsp
oil for frying

METHOD:

BOIL KILANGU

PEEL,SLICE AND MIX WITH LISTED INGREDIENTS

MIXBY SPRINKLING WATER TILL IT COATS

FRY IN OIL

TAKE OUT IN TISSUE

1.Boil or pressure cook the vegetable just right and it should not become mushy(should hold its shape and hard enough to cut into pieces).
2.Peel and cut into round discs.
3.Add all the ingredients listed except oil by sprinkling water till it coats every slice.
4.In-between heat a kadai with needed oil for frying .
5.When oil is nicely hot put the pieces and reduce the flame to medium so that it cooks.
6.Adjust the flame accordingly so that it cooks perfectly crisp.
7.Take out in a tissue and serve as a side dish.

Crispy deep fried taro /Seppankizhangu dry fry

Print Recipe Pin Recipe

Total Time 15 minutes mins

Ingredients

  

• Seppankizhangu/Colocasia/arbi - 20-25 boiled and cut into discs
• Salt to taste
• Turmeric powder - 1/4 tsp
• Rice flour - 3 tsp
• Sambar powder - 3-4 tsp
• Corn flour - 2 tsp
• oil for frying

Instructions

 

• Boil or pressure cook the vegetable just right and it should not become mushy(should hold its shape and hard enough to cut into pieces).
• Peel and cut into round discs.
• Add all the ingredients listed except oil by sprinkling water till it coats every slice.
• In-between heat a kadai with needed oil for frying .
• When oil is nicely hot put the pieces and reduce the flame to medium so that it cooks.
• Adjust the flame accordingly so that it cooks perfectly crisp.
• Take out in a tissue and serve as a side dish.
  

Notes

It is better to boil it in a vessel of water with little salt than pressure cooking,
so that we can control the level of cooking and correctly switch off.
Adding corn flour is for more crispness.
Sambar powder adds special flavour to the fry.
Control the flame so that the vegetable is cooked to perfection.

Related articles across the web

• 89. Everything at Crispy Town
• Deep-Fried Big Mac Is Now A Reality
• Man claims KFC served him deep-fried rat
• Man claims to have found deep fried rat in KFC meal