Chepankezhangu varuval ( or) taro root roast

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 whistle will do, deep fry it, else if you cook much it will tend to lose shape and it will get messy.

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 Taros.

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.

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.

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.