Fried Taro
Ingredients - Serves 4
- 300 g taro (or colocasia or arbi)
- 1 tsp red chilli powder
- ½ cup oil
- Salt, to taste
Steps
- Boil whole unpeeled taro in a pot of water until just cooked
- Drain, let it cool and peel the skins. Cut into little discs
- Heat the oil and fry the taro in small batches till lightly golden
- Drain on a kitchen towel and toss with salt and red chilli powder
- Serve immediately
Overcooked taro will be slimy and difficult to peel
This will prevent them from sticking to each other. You can also deep fry
Use a {deep fryer} if you want to. A deep saucepan will do just as well
By Sirisha Tadimalla on