Ingredients:
- Taro root ( seppan kizhangu ) - 1/2 kg
- Besan flour - 1/4 cup
- Rice flour - 1 tblspn
- Chilli powder - 1/2 tblspn or as required
- Ginger garlic paste - 1 tspn
- Saunf powder - 1/2 to 1 tspn
- Salt - to taste
- Curry leaves - few nos
- Oil - for deep fry and 2 tspn
Method:
- Wash thoroughly and cook the taro root in pressure cooker for 2 whistle with water upto its surface
- Filttered the water and after it cools down peel the skin and cut either round or vertical shape
- To this add ginger garlic paste, salt and mix well
- Then add besan, rice flour, chilli powder, 2 tspn oil and mix well
- After that add saunf powder and mix it
- Heat oil in a kadai , deep fry the marinated taro root in small batches ( don't overcrowd )
- After deep fried all the marinated taro root, fry the curry leaves in the oil and add to it
- Serve the hot spicy and tasty taro root fry
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