November 27, 2016

Seppankizhangu / Taro root Roast

I tried making like  finger chips with Seppankizhangu / Taro root as we do with Potato and it was amazingly tasty and crispy. I didnot even deep fry it and just shallow fried after marinating with spices for some time. A fantastic side dish to have with any rice..
  • Pre time: 30 mins
  • Cooking time: 20 mins
  • Serves: 4

Ingredients for making Seppankizhangu / Taro root Roast :

  • Seppankizhangu / Taro root 1/2 kg
  • Red chilli powder 1 and 1/2 tea spoon
  • Turmeric powder 1/4 tea spoon
  • Coriander seed powder 2 tea spoons
  • Salt 1 tea spoon
  • Curd 2 table spoons
  • Corn flour 4 tea spoons
  • Ginger garlic paste 2 tea spoons (optional)
  • Oil 3 table spoons and few curry leaves

How to make Seppankizhangu / Taro root Roast?

When buying the root, choose the fat and round ones instead thin and elongated ones.
Wash them well.
Cook them in surplus amount of water for 30 minutes.
When you press them it must be soft and firm but not mushy.
That is cook till the stage it becomes easy to peel the skin. That is enough.
 
Then drain the water off and allow them to cool down for some time.
Peel off the skin and cut them in to vertical long pieces as shown.


Except oil add all the other items mentioned above to the Seppankizhangu and mix gently.
Allow them get marinated well for 15 minutes.
Heat oil in a pan and add some curry leaves.
Then put the marinated stuff to the pan and stir well.
Keep the flame to medium and let the stuff get roasted well for 15 to 20 minutes.
Give few stirs gently in between.
The crispy roast is ready now.



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