Aromatic flavorful tasty Taro chips

Name: Aromatic flavorful tasty Taro chips
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 big taro; 1/2 c sesame seed oil; Marinade; 1 tablespoon sesame seed oil; 1 tsp Mustard seeds; 1/2 tsp Fenugreek; 1 tsp blackpepper corns; 1 tsp whole urad, skinned; 1 tsp chana dal; 1/2 tsp turmeric powder; 1/2 tsp Asafetida powder; 1 tsp dried ginger powder; 1 tsp cumin seeds; 1 tablespoon coriander seeds; 1 tablespoon Curry leaf; 4 dried red chilies; As required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 #cooksnap#
Jyoti Prakash Assudani
Jyoti Prakash Assudani @cook_24726422
Root vegetables are good as fasting food. Taro root is good for health. It is rich in healthy phyto chemicals, mainly Quercetin that destroys carcinogens. Minerals can reduce diabetes and blood pressure and strengthen bones. Today Itaro chips, not defried like you, Jyoti I shallow fried. I also used pressure cooker to make taros just a little soft not boiled in water like you,. Used a marinade containing oil, spice powders. Then roasted one half of them to make aromatic spicy flavorful chips. I baked the other half in an electric oven at 180 c for 40 mins until crisp

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

45 mins

4 servings

6big taro
1/2 csesame seed oil
Marinade
1 tablespoonsesame seed oil
1 tspMustard seeds
1/2 tspFenugreek
1 tspblackpepper corns
1 tspwhole urad, skinned
1 tspchana dal
1/2 tspturmeric powder
1/2 tspAsafetida powder
1 tspdried ginger powder
1 tspcumin seeds
1 tablespooncoriander seeds
1 tablespoonCurry leaf
4dried red chilies
As required Salt
side dish, taro chips

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Steps

45 mins

1

Make a check list. keep all ingredients within reach.
Preheat the oven-180c
2

Masala powder: Use medium heat for roasting, Add lentils one by one in a heavy bottomed skillet over medium heat until golden brown. Transfer to a plate to cool. In the same skillet, roast the spices (except turmeric, ginger and asafetida powder) until fragrant; Let cool on a plate. Fry chilies on the same skillet, do not char. Dry roast the curry leaves on the same skillet over medium heat, about a minute or two. Cool all roasted ingredients to room temperature.
3

Grind the roasted chilies first in a blender. Then add the rest of the fried stuff and blend to make a coarse powder. spread the ground powder on a plate to cool. Mix turmeric powder sukku powder and asafetida powder.
4

Wash the taro thoroughly, place them in a bowl. Do not add water to the bowl. Steam cook in a pressure cooker following manufacturer’s instructions for operating the cooker Place the pressure cooker on high flame. After building up the pressure, simmer the fire. When the tato is 70% cooked, turn off the stove. Don't over cook. Turn off the stove after 5 minutes. Take out the cooked taro and let it cool. Peel the skin of the taro. Slice them thin enough for baking or shallow frying.
5

Marinade: Use half of the prepared masala for marinade. Add the masala powder to the slices in the bowl. Add ½ c oil, Toss. Let it absorb the marinade for 30 minutes,. Let marinade coat all sides Divide into two halves; use one half for baking and the other half for shallow frying
6

Heat 1/4c oil in a heavy cast iron skillet over medium heat. Roast the taro slioces in a single layer in this skillet over low flame. Then turn the slices now and then slowly. without mashing the taro. The roasting will be done in 10-15 minutes.
Taste and serve. Tastes great when served with curd rice
7

Baking
Place a parchment paper on the baking tray. Spread the marinated taro slices in a single layer; abke for about 30 -40 minutes until crisp. Remove from the oven; transfer to a serving plat; serve hot.

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Lakshmi Sridharan Ph D @cook_19872338

on October 29, 2024 18:39

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography