Taro Root Fry

Its always good to have steam or stir fried veggies but at times we crave for a crunchy alternative, so here I am back with a crunchy taro root fry. My husband inspired me to make these with the recipe given by him. Yes, he cooks really well and during my newly wed days he used to cook me something interesting everyday with the ingredients available at home πŸ™‚ Then I took the reigns of cooking learning my way through the cooking ladder which gave me immense pride and pleasure.

This recipe is dedicated to all crunchy food lovers out there. this recipe can be made either fried or baked, I am going to write about both versions but as always I prefer the fried ones which are crunchy outside and soft inside. Sambar/ rasam/lime rice with these taro fry are a match made in heaven, you just can’t stop eating πŸ™‚

Ingredients:

Taro root – 4 (medium size)

Oil – deep fry as needed

Red chilli powder – 1 tsp

Hing powder – 1/4 tsp

Salt – To taste

Method:

1. Wash and cook the whole taro root in boiling water until its cooked ( soft but not mushy)

2. Once they get cooked, peel and slice them into thin slices.

3. Heat oil in a kadai or a wide bottom pan on medium heat enough to fry the taro root slices.

4. Once the oil gets hot, carefully add the taro slices one after the other into the hot oil and fry until they turn golden brown on both sides.

5. Drain them in a paper towel and transfer them into a container

6. Add salt, red chilli powder, hing and toss them well until the taro root is all seasoned evenly.

7. Store them in a air tight container or serve it hot with rice and sambar

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Oven Method:

1. After step 2, preheat the oven to 350F.

2. Take a zip lock bag, add 2 tbsp of oil into it along with salt, red chilli powder and hing.

3. Add the taro root slices into the oil mixture inside the zip lock bag

4. Seal the ziplock bag and shake it well until the seasoning gets evenly spread over the taro slices

5. Take a cookie tray, line the taro slices in it and bake them until they are crispy and brown.

6. For a quick bake you can broil them as well but check constantly if not they get burnt easily

7. Everyone’s oven is different it took 15 mins to turn crisp so adjust the time as per your oven and thickness of the slice.

DSCN5196

Notes:

β€’ Chilli powder can be replaced by pepper powder or chat masala

β€’ The same method(s) can be used to prepare potato, raw banana or sweet potato chips.

Enjoy !!!!

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