Chepankezhangu varuval ( or) taro root roast | How to make Chepankezhangu varuval ( or) taro root roast

By Mahi Venugopal  |  20th May 2016  |  
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  • Chepankezhangu varuval ( or) taro root roast, How to make Chepankezhangu varuval ( or) taro root roast
Chepankezhangu varuval ( or) taro root roastby Mahi Venugopal
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

15

0





Video for key ingredients

  • Sambhar Powder

About Chepankezhangu varuval ( or) taro root roast

Crispy fry with probably unknown new ingredient that makes this more yummy

The delicious and mouthwatering Chepankezhangu varuval ( or) taro root roast is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chepankezhangu varuval ( or) taro root roast is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chepankezhangu varuval ( or) taro root roast. Mahi Venugopal shared Chepankezhangu varuval ( or) taro root roast recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Chepankezhangu varuval ( or) taro root roast. Try this delicious Chepankezhangu varuval ( or) taro root roast recipe at home and surprise your family and friends. You can connect with the Mahi Venugopal of Chepankezhangu varuval ( or) taro root roast by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chepankezhangu varuval ( or) taro root roast can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chepankezhangu varuval ( or) taro root roast with other users

Chepankezhangu varuval ( or) taro root roast

Ingredients to make Chepankezhangu varuval ( or) taro root roast

  • Chepankezhangu -24 nos
  • Chilli powder - 1 tbsp
  • Turmeric Powder- 1/4 tbsp
  • Raw rice flour - 1 tbsp
  • Garam Masala - 1/2 tbsp
  • Gram flour - 1 tbsp
  • Oil - 2 cups
  • Curry leaves - a hand full( washed and drained)
  • Salt to taste

How to make Chepankezhangu varuval ( or) taro root roast

  1. See to that the taro you select must be full in shape.There shouldn't be any wholes or very conical in shape.
  2. 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.
  3. Just drop them in to a pressure cooker with water half soaked limit. Just one whistle will do, deep fry it, else if you cook much it will tend to lose shape and it will get messy.
  4. 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.
  5. 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 Taros.
  6. 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 a little water for smooth batter. Drop in the cut Taro one by one and finally put all to the batter and mix well. Make sure the Taro's all are coated evenly.
  7. Now time to fry. Taros to be dropped one by one not more than 10 - 15 pieces. Maintain the flame in between medium and high. keep turning the Taros to get an even shade.
  8. Once they turn golden brown, set them on a tissue paper. Finally fry the curry leaves and add to the fried Taros which gives an amazing flavor.

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