Seppankizhangu Roast
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Seppankizhangu (Taro Root) Roast

An addictive seppankizhangu (taro root) roast made with simple ingredients (chili, turmeric and fennel powder) - enjoy it with dal or sambar, or simply as a snack!

Course Side Dish
Cuisine Indian
Keyword Arbi, Cheppankizhangu, Seppankizhangu, Taro, Taro Root
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 1 lb Seppankizhangu (Taro root) boiled, peeled, cut into slices or strips
  • 1/2 tbsp Chili powder
  • 1 tsp Turmeric powder
  • 1 tsp Fennel powder
  • Salt to taste
  • 3 tbsp Oil

Instructions

  1. Boil the taro root until they are soft. Immerse in cold water for few mins and when it cools down, peel the skin and cut them into slices or strips.

  2. Sprinkle chili, turmeric, fennel powder and salt and toss them well.

  3. Heat oil in a wide (preferably non-stick) pan and roast the pieces on medium heat turning them over now and then until they turn golden brown and crispy.