Taro Root Fry/ Chamadhumpa Fry/ Arbi Fry

Ingredients
Taro Root 4-5 Pcs
Oil 3-4 Tbsp
Turmeric 1/4 Tbsp
Coriander Powder 1 Tbsp
Salt to Taste
Chilly Powder to Taste

Serves 2-3 People



Preparation Steps


Step 1: Wash Taro root thoroughly under running water to get rid of any mud stick to it.

Step 2: Pressure cook the Taro root with the skin for 2-3 vissels. Take off boiled Taro root from pressure cooker when there is no more steam. Put them in a container with cold water. Let them cool down for 5 min.

Step 3: Once they are slightly cool peel off the skin with the fingers. No need to use any peeler. Cut them into medium size pieces. Do not cut into small pieces now.

Step 4: Place a pan on stove top add oil, once hot, add the boiled cut Taro root pieces in the pan. Stir or mix until all the pieces are coated with the oil. Keep stirring every 5 Min's until all the sides of the pieces are fried to a dark/brown color.

Step 5: Before they are fully fried cut the pieces in to small eatable size, add salt to taste, turmeric powder, Chilly powder to taste, Coriander powder(Dhaniya powder) stir until the pieces are coated with the spices. Excessive stirring may make the pieces break off.

That's all once you feel the pieces are fried and look little crunchy the curry is ready. Let it settle for 5 min off the stove so that they may turn more crunchy. Enjoy the dry/ Crunchy Taro root Fry with rice or roti or as a side dish.