cheppankizhangu (Taro root/ Arbi) fry

Step by step method

• Step 1

  Take the cheppankizhangu in a pressure cooker and cook for 3 to 4 whistles and simmer for 5 minutes.

• Step 2

  Once the steam settles, transfer the kizhangu to a wider vessel and add water and let it cool. Remove the skin of the kizhangu and cut it into two pieces and keep it in a bowl.

• Step 3

  Add ginger and garlic paste, chilli powder, coriander powder, pepper powder, turmeric powder, and salt and mix it well and keep it aside for 10 to 15 minutes.

• Step 4

  Then, heat the oil in a thick bottom kadai and add the cheppankizhanku and fry it in medium flame for 5 minutes.

• Step 5

  Now, keep the flame low and let it fry for 10 more minutes, occasionally stirring it.

• Step 6

  Put off the flame once the content becomes golden brown and crispy

• Crispy and tasty cheppankizhangu fry is ready!