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Ooooh! This one just flew in from Singapore! A friend of mine (who is an awesome cook), was making her lunch and i, being an awesome foodie dog, could smell it from here! The recipe seems simple and fast and this pic did turn my hunger on… tell me it doesnt get you hungry! Seppankizhangu (Colocasia) is an Indian vegetable, also known as Taro Root. This fry is a South Indian home-cooked favourite among kids and elders alike. So here it is, imported instantly for your viewing pleasure, yummy Sepankazhangu (Colocasia) fry from Preetha’s kitchen…

Sepankazhangu (Colocasia) Fry Recipe

Sepankazhangu (Colocasia) – 8 to 10
Besan (Gram Flour)- 1 to 2 tbsp
Red chilli powder – 1 tbsp
Turmeric powder – 1/2 tsp
Oil to fry
Salt to taste

Wash and cook the Seppankizhangu, making sure they do not mash.
Do not use a pressure cooker, boil them in a pan of water or in a microwave, so they stay firm (not hard).
In a bowl, mix the flour, powders and salt well.
Add the cooked Seppankizhangu to the bowl after peeling the skin, mix thoroughly.
Marinate it for sometime, say half an hour.
Fry it with some oil in a kadai. Do not deep fry.

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