In everyday meal we include one or other usual poriyal/curry, this Sepankizangu fry is a special recipe which you can prepare as a curry for your regular meal. The fry is best to eat with sambhar, rasam or mor kuzhambu. This deep fry recipe so tasty and kids would love them, so it is totally worth cooking at least for twice in a month. And this can also be a quick snack for monsoon evenings. Very minimal ingredients, less time consuming, no much preparation work and totally tasty- Seppankizhangu/Taro fry. Look out for step by step procedure with photos below.
Preparation time: 20 min
Cooking time: 10 min
Serves: 2
Category: porial/curry/evening snacks
Cuisine: Indian
Recipe by Vidhya
Ingredients
Taro root/Seppankizhangu - 400 grms (this serves for 2)
Rice flour - 1 - 1 1/2 table spoon
Turmeric powder - 1/2 table spoon
Chilli powder - 3/4 - 1 table spoon depending on your taste
hing - a pinch
Salt - as per your taste
oil - for deep frying
Method
- Boil the Taro root in pressure cooker for 5 whistles, it should not be too soft.
- Allow it to cool, removed the skin and cut into slices
- Add rice flour, chilli powder, turmeric powder and hing.
- Mix it well and set it aside for 10 min.
- In a kadai, add oil and allow it to heat. Try adding a small portion of mixture into the hot oil and it should rise immediately, now oil is ready.
- Start frying taro root in batches.
- When outer part changes colour, remove it and drain the oil in a tissue.
- Seppankizhangu/Taro fry is ready.
Notes:
- Sprinkle a generous pinch of chat masala and toss the fry. Your quick snack for a monsoon evening is ready.
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