Taro(Arbi) Fry / Cheppakizhangu varuval / Chammagadda vepudu

Taro or Cheppakilangu - 5 or 6
Chilli powder - 1/2 tsp
Turmeric powder - a pinch
Salt as needed
Oil for deep frying

Can temper with after frying( optional) with mustard seeds, urad dhal, curry leaves and if need with some chopped onions.

Cook taro or cheppakilangu in a vessel enough to cover all of them on stove top for 12 - 15 minutes...remove drain water and cool...later peel the skin with a peeler or knife...cut into thick or round pieces( if the taro or small and narrow).

Heat oil in a kadai( start with one cup of oil...can add more unless you want more later.). Add the taro pieces in small quantity or batches and deep fry till golden brown( they turn out to be crispy and tasty)...remove and repeat the process for the remaining...next add salt, turmeric powder and chilli powder and mix well...you can eat right like that ...or as a variation can temper them with mustard seeds, urad dhal and curry leaves .

1 comments/Reactions:

Anonymous said...

what do you do to make them completely dry after boiling so that they are safe to fry?

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