Kachalu ja Tuk-Fried Taro
Taro is also eaten during fasting and makes a great chaat/appetizer.
- 250 gms Arbi/Kachalu/Taro root
- Oil for shallow frying/saute
- ¼ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp red chilly powder
- ¼ tsp amchur or dried mango powder/Lemon juice
- Salt to taste
Wash and pressure cook Arbi / Kachalu for one whistle.
You may also steam it into steamer till it is almost cooked
Let it cool.Then peel it completely.
Gently flatten them with palm.Be careful as it tends to break.
Heat oil in a pan.Shallow fry/Saute on medium flame till almost done.
Remove taro from pan.
Mix all the dry spices.Sprinkle them over taro.
Serve as a side dish with lentils,rice or flatbread.