July 22, 2015

Seppankizhangu Fry (Taro root/ Arbi Fry)

Sepankizhangu(Taro root) fry is the  all time favorite fry  in my house. It tastes unique with crispy in the outer part and soft inside. I prefer to do this during holidays to enjoy this with hot Sambar rice or as evening snack with hot tea...


ALSO SEE THE RECIPES OF TASTY YAM FRY, CRUNCHY CABBAGE FRY, OKRA GINGER FRY, POTATO STIR FRY


Pre time: 10 mins
Cooking Time: 30 mins
Serves: 5


Ingredients for making  Seppankizhangu Fry (Taro root/ Arbi Fry):


Seppankizhangu (Taro root) 500 gms
Red chilli powder 2 tea spoons
Salt 1 tea spoon
Oil for deep frying



How to make Seppankizhangu Fry (Taro root/ Arbi Fry)?


Wash the veggie to remove the dirts if any and pressure cook in water for two whistles.
After the steam is released completely take the vegetable out and drain the water out.
Allow it to cool down completely.
Peel off the skin.













Cut them into thin round slices of 1/4 inch thickness.
Mix the salt and red chilli powder in a cup and keep aside.
Heat oil in a pan. Once the oil is well heated put handful of the sliced vegetable into the oil.



Deep fry them till they become golden brown.
Transfer them to a bowl with tissues to remove excess oil.
Sprinkle the salt and chilli powder on it and give a stir.
Repeat the process for the rest too...




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