Taro roots or colacasia as the scientists call is a rich source of calcium and iron and is a staple food in many parts of the world. In South India, I have seen it being used extensively in kerala, Andhra Pradesh and Tamil nadu. I have always known it to be as karunai kizhangu, but many don’t recognize when I say this word. I think it is more commonly called as seppankizhangu.
Whatever be the name this starchy tuber tastes as good as potato or yam when cooked properly. Like any tuber it tastes excellent when deep fried or shallow fried. I usually do not prefer deep frying anything, so I usually shallow fry or bake it.
Taro root – 1 pound/ ½ kg
Besan flour – 3 tbsp
Maida – 2 tbsp (optional)
Rice flour – 1 tbsp
Chilli powder – 2 tsp
Cumin powder – 1tsp
Crushed garlic – 2 -3
Salt – as per taste
Oil (for shallow frying)
1)Boil the taro roots with water in a vessel till it is ¾ done. If you are using a pressure cooker make sure that you do not overcook it. If overcooked taro roots tend to turn into a mushy and sticky mass. If a skewer or a fork can be passed through, you can be sure it is done.
2)Remove the skin from the taro roots and cut into bite size pieces of any shape. Since it is only ¾ done, the skin may not come off easily, in that case use a peeler.
3)Mix all the other dry ingredients together. This is now the dry batter for the taro roots.
4)Apply the mixture that was prepared in the previous step on the taro roots and mix it well to get a uniform coating.
5)Apply oil on a wide bottomed pan and toss the prepared taro roots and cook till it is golden brown on all the sides. Do this step in batches to get crispy, golden brown taro roots.