Colocasia (also known as Taro) chips are mostly deep fried in oil. Here is crisp Oil-Free Grilled Taro (Colocasia) for those calorie conscious people who want to avoid deep fried dishes. Colocasia is also used in Aviyal, Moru kozhambu in south India. Though I call it as oil-free, I used one tea spoon of oil to get the taste of deep fried colocasia. This oil is very much lesser than the oil used for deep frying.
Colocasia is known as Seppan Kizhangu in Tamil and as Arbi/Arvi in Hindi.
Cooking time: 15 minutes other than boiling time.
- Boiled and cut colocasia – 1½ cup
- Ginger garlic paste – 1 tea spoon
- Turmeric powder – ¼ tea spoon
- Red chilli powder – ¾ tea spoon
- Salt – as per taste
- Oil – 1 tea spoon
- Boil taro, peel and cut into small pieces; add ginger garlic paste, salt, turmeric powder, red chilli powder; add oil and mix gently.
- Spread it on a tray; grill it in a oven (in between stir once). I grilled it in my microwave oven in grill mode (microwave energy is not used in this mode) for 10 minutes.
- Now crisp Oil-Free Grilled Taro (Colocasia) is ready to be served.
- Do not over-boil colocasia, as it is grilled in oven also.
- Cutting colocasia into small pieces helps to make it crisp.