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...
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- Pre time: 10 mins
- Cooking Time: 30 mins
- Serves: 5
Ingredients for making Seppankizhangu Fry (Taro root/ Arbi Fry):
- Seppan Kizhangu / Taro root 1/2 kg
- Oil for deep frying
- Red chilli powder
- Salt to taste
- Hing powder 1/4 tea spoon
- Curry leaves few
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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