Ingredients :
Chamagadda / taro root : 1 lb
oil : for deep frying
red chilli powder : per taste
salt : as per taste
corriander powder : 1/2 tsp
First peel the roots wash and cut into thin slices as u do for potato chips. Next heat oil in a pan. Drop the cut pieces into the hot oil and deep fry till they turn dark brown in color and r crispy. Remove them into a bowl and immediately sprinkle the red chilli powder, salt and corriander powder. Serve in the evenings with a cup of tea. Can be stored in an air tight container for one month.
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