Taro root is often substituted for a potato in many recipes, as it is also a starchy vegetable.Taro root can be a great addition to a meal to make it heartier and healthier.It is a good source of Dietary Fiber, Vitamin E , Vitamin B6 and Manganese.
- 3 nos - Taro root/sepang kizhangu
- 1 tbsp – Rice flour
- 1/2 tsp – Ginger garlic paste
- 1 tsp – Red chili powder (as needed)
- 1 tsp – Coriander powder
- 1/4 tsp – Turmeric powder
- 1/4 tsp – Garam masala
- Salt as needed
- Oil as needed for shallow fry
Preparation method :
- Wash the taro and cook in a vessel filled with water, just enough to cover them fully. Bring the water to a rolling boil; cook taro until it is ¾ done or approximately 10 to 12 minutes. Once done switch off the stove, drain the water, cool and peel the skin off.
- Cut them into quarter inch thick pieces and keep aside. Take a bowl and mix red chili powder, dhania powder, garam masala, turmeric powder, ginger garlic paste, rice flour and salt to form a thick paste. Apply this masala paste to both sides of the taro root and set aside.
- Finally heat oil in a pan and shallow fry the pieces for 4 to 5 minutes each side over medium flame or until it turns golden brown.. Repeat the process for the second batch with the remaining oil. It is a good side for sambar or curd rice.
- Taro root has got a tendency to turn very mushy when over cooked, so check it by inserting a knife to see if it can pass through easily.