Ingredients:
Seppankizhangu 1/2 kg
Chilly Powder 2 tsp
Salt for taste
Oil for Frying.
Method:
Cook the Taro root in water for 15 mins/Pressure for 2 to 3 whistles.
Drain the excess water, peel the skin, cut into desired size, keep aside.
Add Chilly powder, salt, mix it well and marinate for 30 mins.
In the pan, pour oil ,deep fry the kizhangu in both sides.
Switch off the flame once fry is roasted and crispy.
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