Check out other fry recipes in my blog.
- Akakarakaya Vepudu | Kantola(Indian Teasel Gourd) Fry
- Alu Fry | Potato Fry
- Bendakaya(Ladies-finger) Fry
- Dondakaya(Tindora) Stir fry
- Spicy Potato Roast | Crispy Alu Fry
- Yam(Kandagadda) fry
Prep time: 10 mins | Cooking time: 30 mins | Total time: 1hr(with cooling time)
Cuisine: South Indian | Category: Stir fry|Curry
250 gms Arbi(Taro root)
1 tbsp Rice flour
1 tsp Red chili powder
1/4 tsp Turmeric powder
1/2 tsp Amchur powder(optional)
Salt to taste
1 tbsp Oil
1 tsp Urad dal
1/2 tsp Mustard seeds
2 Red chillies,broken
a sprig of Curry leaves
1 tbsp Oil
- Soak arbi in water for some time and rub it nicely to remove extra dirt and wash it properly in few changes of water.Pressure cook arbi with enough water for 1 whistle.Let them cool completely.Peel the skin and chop them into big chunks.
- In a bowl add chopped taro root(arbi) and sprinkle rice flour, red chili powder, turmeric powder, amchur powder, salt and oil to it and gently mix so that the spice mix coats all the pieces nicely.You can add more rice flour if you need and also adjust the seasonings according to your wish.
- Now follow any of these 3 methods which I mentioned below.I followed the oven method which is healthy and less calorie version and also yields very crispy fry.
- Line the baking tray with silver foil and arrange these slices in a single layer and sprinkle some oil over it and bake in oven at 160 deg for 20-25 mins.Keep an eye after 20 mins so that they will not get burnt.If the edges are crispy and changes its color means its done.Do not over bake them,they will become tough.
- Deep fry them in oil until golden brown and crisp.
- In a wide non-stick kadai heat 2 tbsp oil and arrange the taro root pieces in a single layer and let them fry for 12-15 mins until crisp.Give a stir in between so that they don't get burnt.
- Heat the kadai and add 1 tbsp oil and heat it.
- Add mustard seeds and let them crackle and then add urad dal,red chillies and curry leaves to it.
- Add fried taro root chunks (prepared by following any of the three methods mentioned above) and fry them on medium-high flame for 2-3 mins.
- These kind of roasts/fry will loose their crispiness after a while,so its better to serve immediately.
- In case you want to serve later you can roast them again in the same pan for 4-5 mins on medium flame to get the crispiness back at the time of serving.
- You can follow the same process for potatoes,baby potatoes and Raw Bananas.
- You can replace rice flour with besan(chickpea flour).
- You can add sambar powder along with red chili powder in the recipe.
- Do not cook for long as the taro root will get mushy.