SEPPENKILANGU FRY / TARO ROOT FRY

taro root fry

Ingredients:

• Taro root - 1.5 lbs (around 9-10 roots)
• Chilli powder - 4tbsp
• Porial podi - 1 tbsp
• rice flour - little
• rava - a pinch for crispiness
• besan flour - little (optional)
• Turmeric powder - 1/4 tsp
• Tamarind paste - 1 tsp or extract thick juice from a big gooseberry size tamarind
• Asafoetida - a pinch
• Oil for shallow fry
• Salt - to taste

Method:

1. Cook the taro roots with 2 tbsp salt in a pressure cooker for 3 or 4 whistles.
2. When done, peel the skin and cut into 1/4" thick pieces.
3. Mix the chilli powder,porial podi, turmeric powder, asafoetida, salt,all the flours in a wide bowl.
4. coat the taro root pieces with the mixture and set it for 20 minutes..coat like you coat bread crumbs for cutlets.
5. Heat oil in a pan for shallow fry. Coat the pieces in the spice mixture and place the pieces in the pan. Do not crowd the pan. Flip the pieces after around 4 mins or when it is dark and crispy.
6. Add the tamarid juice and let it cook for couple of more minutes and till its roasted and crispy. 
7. Fry until all the pieces are dark brown and crispy. Add more oil if needed for the next batch.
8. Serve as a side with the simple and earthy dhal.

Note :

• This taro root has a tendency to itch the tongue when served alone.. that's the reason we add tamarid juice to avoid the itchiness.
• If you forget or dont like tamarind water.. you can add lime juice towards the end of the preparation and serve.