To serve 4
Ingredients:
Chepankezhangu -24 no's
Chilli powder - 1 tbsp
Turmeric powder- 1/4 tbsp
Raw rice flour - 1 tbsp
Garam masala - 1/2 tbsp
Gram flour - 1 tbsp
Salt to taste
Oil - 2 cups
Curry leaves - a hand full( washed and drained)
Preparation:
Selection of chepankezhangu is more important.
See to that the taro you select must be full in shape.There shouldn't be any wholes or very conical in shape.
Next cleaning.....now before you cook....drop them in water for 5 minutes....this will help the sand stuck in it to loosen and will be easy to wash.
Just drop them in to a pressure cooker with water half soaked limit.Just one vissle will do .....we are going to deep fry it.....else if you cook much it'll tend to lose shape and it'll get messy.
Now when the pressure is down.Drain the water.Wait till the Taro's are cool enough for hands.
Remove the skin and then cut into circles of 1/3 inch width.....if the circles are around 1 inch in diameter cut into half ....else leave them so.
Meanwhile heat a deep pan with oil to fry...put in medium flame.While the oil is hot we will be ready with the marinated Taro's.
Take a wide open vessel... Add chilli powder, turmeric powder, raw rice flour( the secret ingredient that make your fry crispy and yummy don't miss this) gram flour and salt.....add lill bit of water for smooth batter.....drop in the cut Taro's one by one and finally put all to the batter and mix well.Make sure the Taro's all are coated evenly.
Now time to fry.Taro's to be dropped one by one not more than 10 - 15 pieces......as iv told early don't crowd the oil...which will cause a drop in temperature ....tending to spilt the masala from the Taro's.....and the fry will go flavorless. Maintain the flame inbetween medium and high...keep turning the Taro's to get a even shade.
Ones they turn golden brown set them on a tissue paper.Finally fry the curry leaves and add to the fried Taro's... Which gives a amazing flavor.
Serve hot with any south Indian meal.....yummy with sambar sadam,rasam sadam,and you'll be addicted to curd rice.
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