May 29, 2014

Seppan Kizhangu Fry ( Taro Root Fry )



 


Crispy and Crunchy Seppankizhangu fry is the most suitable side dish for variety rice. It also suits for Lunch box since in this type the crispness stays for longer. Instead of making usual potato fry, make this Sepankizhangu Fry for a change......


   

Wash the Sepankizhangu with water and pressure cook it. (Two or three whistles). The Best way is to boil it in the vegetable basket in Rice cooker. The vegetable must become soft enough to peel off the skin. After the kizhangu gets boiled allow it cool for some time. Then peel off the skin and cut it in to small pieces.


In a bowl add required salt, red chilly powder, corn flour 3 tb spoon and gram flour 1 tb spoon. Mix them well and add to the sepankizhangu pieces along with a tb spoon of curd and mix gently. It will help the masala to marinate well on the pieces. Refrigerate them for an hour or keep them in the freezer for 30 minutes. Then Heat the oil and deep fry them. Garnish with curry leaves.

(For more spiciness   ginger garlic paste and garam masala powder can be added)




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