Friday, February 26, 2016

Colacasia crispy fry/Chembu fry/Taro root crispy fry






Taro root is nutritious compared to potatoes. It has lot of minerals and vitamins. Intake of taro roots are good for immune system. It helps to slow down the aging process as well.

Want to include taro root in your diet? Try the following recipes



Ingredients
Colacasia / chembu- 500 gm

To marinate

Chilli powder- 3 tsp
Turmeric powder- 1/4 tsp
Garam masala powder- 1/2 tsp
Rice powder- 3 tsp
Salt to taste
Oil for frying


Method

Wash colacasia. In a pressure cooker, add colacasia with 1 cup of water and pressure cook till 1-2 whistles (cook till it is just done). When it is done, open the cooker, peel the skin and cut it lengthwise (cut it a little bit thick). Marinate the cooked taro root for 15 minutes with chilli powder, turmeric powder, garam masala powder, rice powder and salt. After 15 minutes, you can deep fry or shallow fry the cooked and marinated taro roots.Serve hot.









12 comments:

  1. Have never had taro prepared this way...they surely look very crisp and tasty, Beena.

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  2. I love taro roots but have not tasted taro roots cooked this way. I might try this out when the next time I harvest my taro roots from my garden.

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  3. I like both the taro and potatoes. While its always potatoes, this taro recipe is truly an inviting change.

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  4. A. Nice way to a filling lunch :-)

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  5. These is nothing as comforting like a humble platter of rice, dal, veggies... we too prepare a curry with taro... loving your one so much...dry n yummy....

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  6. Crispy and yummy Taro .. Love to gulp it with curd rice..

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