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
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.
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.