Taro Fry/ Arbi Roast/Seppankizhangu Roast/ How to Make Arbi Roast

Taro is The Potato of the Tropics. The starchy, underground-growing corm, also known as the taro root, is a staple food in India, as well as in China, Hawaii, Africa and the Caribbean. Due to its outstanding nutrient profile, it’s no surprise that taro — both its root and leaves — offers health-promoting benefits, such as:

Reducing the risk of diabetes, Improving vision health, Helping keep skin healthy, Promoting heart health.

Taro is usually prepared in the same way as Potatoes or Sweet Potatoes. You can boil, steam or bake it. The aroma which arises while cooking Arbi Roast/ Taro Root Fry is just too tempting. It goes best with Sambar rice, Sathuamuthu rice or even Curd rice.

A Crispy and Spicy Seppankizhangu Roast / Arbi Fry

Prep Time    :    5 mins

Cook Time    :   15 min

Cuisine          : South Indian  

Servings        :  3

Ingredients:

Seppankizhangu   :   10 to 12 nos.

Turmeric Powder  :     ¼ Teaspoon

Chili Powder         :     1 Teaspoon

Rice Flower          :     1 Teaspoon

Salt                     :    To Taste

Oil                       :    For Deep Fry

Method:

• In a pan, cook Arbi with enough water until soft. Drain water and allow it to cool. Now peel off the skin and Slice it.
• Now add chili powder, Rice powder, Salt, Turmeric Powder in it. Mix it well. Make sure the masala is covered well over Seppankizhangu.
• Leave it marinated for 15-30 mins.
• Keep refrigerated so that while frying it does not drink much oil.
• Heat oil in a kadai and put few pieces and fry on medium flame till it turn golden Brown. Fry the remaining pieces in batches and drain it in tissue paper.
• Serve with Hot Rice. 

Notes:

• Make sure you do not overcook the Seppankizhangu. Else it will get mashed while roasting.
• You can even tawa toast it.
• You can add garam masala powder and Ginger paste while marinating.