seppankizhangu fry | arbi fry | taro fry

seppankizhangu / arbi / taro root is both potassium-rich and fiber-rich. Taro root contains very less fat, but is rich in fat-soluble vitamin E. To efficiently absorb vitamin E from taro root, this deep-fry recipe is ideal as it adds fat to the diet.

seppankizhangu is good for both dads-to-be and moms-to-be. Taro root is good for constipation problems too. Kids will love these tasty, healthy and crispy taro fingers..

Caution: Do not eat arbi/taro root when you are sick with cold or cough as it might increase the phlegm.

seppankizhangu fry recipe – Stepwise pics follow the below printable description:

seppankizhangu fry | arbi fry | taro fry

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 4

Ingredients

To pressure cook:

• Seppankizhangu/Arbi/Taro root - 7
• Water - Till immersing level

To marinate:

• Turmeric powder - ¼ tsp
• Coriander powder - ½ tsp
• Chilli powder - 1 tsp
• Corn flour - 1 tbsp
• Salt - ½ tsp
• Ginger-garlic paste - ½ tsp
• Water - 2 tbsp

To deep fry:

• Oil - 1 cup

Instructions

1. Soak taro/arbi in water for 5 to 10 mins. Then rub it to remove mud, if any. Take washed taro in a pressure cooker and add water till immersing level.
2. Pressure cook in medium-high flame(knob #8) for 2 whistles (or just 1 if the taro is thin). It should neither be over-cooked(mushy) nor be under-cooked(hard). It should be rightly cooked so that it should not be too loose or too tight, if a knife is inserted.
3. Take cooked taro out of water and cool them in a plate. Once it is warm to handle, peel off the skin.
4. Cut breadth-wise and length-wise into fingers(neither so thick nor thin).
5. Take ¼ tsp Turmeric powder, ½ tsp coriander powder, 1 tsp chilli powder, 1 tbsp corn flour, ½ tsp salt and ½ tsp ginger-garlic paste. Mix everything with 2 tbsp water.
6. Mix well and it should not be too watery or too thick. Gently smear all over the taro fingers.Keep marinated(preferably under fan) for 20 to 30 mins.
7. In hot oil(a small piece when dropped, should bounce back from bottom at once without delay), drop few taro fingers to fry. Fry in medium flame until it turns slight brown and crisp. Do not fry till dark brown color as it could be charred/burnt.
8. Sizzling sound and bubbles will reduce(but not fully). So, just check for color change and take out with a perforated ladle by draining the oil. Place in tissue paper to drain excess oil.

Notes

1.Corn flour can be replaced with rice flour.
2.If the taro is over-cooked and becomes mushy, it will drink more oil, while frying.
3.If the taro is under-cooked, peeling skin will be difficult and also it might require more frying time.

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Preparation – How to make seppankizhangu fry ?

1.Soak taro/arbi in water for 5 to 10 mins. Then rub it to remove mud, if any. Take washed taro in a pressure cooker and add water till immersing level.

2.Pressure cook in medium-high flame(knob #8) for 2 whistles (or just 1 if the taro is thin). It should neither be over-cooked(mushy) nor be under-cooked(hard). It should be rightly cooked so that it should not be too loose or too tight, if a knife is inserted.

3.Take cooked taro out of water and cool them in a plate. Once it is warm to handle, peel off the skin.

4.Cut breadth-wise and length-wise into fingers(neither so thick nor thin).

5.Take 1/4 tsp Turmeric powder, 1/2 tsp coriander powder, 1 tsp chilli powder, 1 tbsp corn flour, 1/2 tsp salt and 1/2 tsp ginger-garlic paste. Mix everything with 2 tbsp water. You can use sambar powder in place of coriander + chilli powder for best result.

6.Mix well and it should not be too watery or too thick. Gently smear all over the taro fingers. Keep marinated(preferably under fan) for 20 to 30 mins.

7. In hot oil(a small piece when dropped, should bounce back from bottom at once without delay), drop few taro fingers to fry. Fry in medium flame until it turns slight brown and crisp. Do not fry till dark brown color as it could be charred/burnt.

8.Sizzling sound and bubbles will reduce(but not fully). So, just check for color change and take out with a perforated ladle by draining the oil. Place in tissue paper to drain excess oil.

seppankizhangu fry is ready.. Crispy out and soft inside .. Serve hot as a side-dish for variety rice or any veg meal.

Tips/Tricks in making seppankizhangu fry:

• Corn flour can be replaced with rice flour.
• If the taro is over-cooked and becomes mushy, it will drink more oil, while frying.
• If the taro is under-cooked, peeling skin will be difficult and also it might require more frying time.