Colocasia is commonly known as ‘Taro’ or ‘Elephant- Ear’. The plant leaves look like elephant ear and are used in some dishes. In north India, it is called as Arbi/Arvi. Like potato, this is also a root tuber and is starchy. In south India it is known as ‘Seppankezhangu’ and delicious fried chips can be prepared with this. Seppankezhangu is also used in Aviyal, Moru kozhambu in south India.
Cooking time: 20 to 30 minutes approximately.
- Colocasia – 500 gms
- Red chilli powder – 1 tea spoon
- Turmeric powder – ½ tea spoon
- Rice flour – 1 tea spoon
- Bengal gram flour – 1 tea spoon
- Asafetida powder – pinch
- Salt – as per taste
- Cooking oil – for deep frying
- Wash and boil Colocasia partially (I cooked in a pressure cooker for 6 to 7 minutes)
- Peel and cut in to small pieces. Add all dry masalas, mix gently to coat each piece with some masala and keep it for 10 minutes.
- Deep fry and put it in a white paper or kitchen tissue to remove excess oil.
- Serve with any rice dish.
- You can boil colocasia in a separate pan also.Avoid over cooking as this is little sticky.
- Size and shape of colocasia pieces can be as per your choice.Smaller pieces take less time to fry and will be crisp also.
Here are some more Arbi chips.