SEPPANKIZHANGU CHIPS

Seppankizhangu or taro root/colocasia is one of the commonly used starchy root vegetable in South Indian cooking. It is rich in fibre, and is mostly cultivated in the tropical and subtropical regions of Southeast Asia. It is similar to yam and, also might give itchiness when touched raw.

Seppankizhangu is used to make various dishes like roast, fry, chips or even kulambu. This is commonly served as a side dish for rice. It goes really well with almost any kind of rice, and is a mostly preferred vegetable in packing lunch boxes.

ABOUT THE RECIPE:

Seppankizhangu chips is one of the commonly made recipes with this vegetable. It is a really easy process, and it goes really well with any kind of rice. It has crispy-crunchy texture, and can also be served as a snack.

Since, seppankizhangu has a slimy texture, it has to be boiled and peeled before using it to make any dishes. I’ve used pressure cooker to boil them. It can also be boiled in a pot. It takes around 20 minutes to boil in a pot.

INGREDIENTS FOR SEPPANKIZHANGU CHIPS:

• SEPPANKIZHANGU – 500 GMS
• CHILLY POWDER – 1 TSP
• SALT – AS REQUIRED
• CURRY LEAVES – FOR GARNISHING
• OIL – FOR FRYING

HOW TO COOK SEPPANKIZHANGU:

• Wash the seppankizhangu thoroughly with water.

• Add the washed seppankizhangu to a pressure cooker.

• Add 1 tsp of salt to it. Rock salt can also be used.

• Add 1/2 litre of water, cover it and cook it for 3 whistles.

• After 3 whistles, turn off the flame. Once the pressure is released completely, open the pressure cooker.

• Discard the water and peel the skin of the seppankizhangu.

SEPPANKIZHANGU IS READY TO BE USED FOR COOKING.

HOW TO MAKE SEPPANKIZHANGU CHIPS:

• Slice the cooked seppankizhangu along its length. It has to be slightly thick.

• Heat a kadai/wok and, add around 1.5 cups of oil.

• Once the oil is heated, add the sliced seppankizhangu to it. Add the seppankizhangu in batches. Do not overcrowd them.

• Do not mix it immediately. Let it cook on medium-high flame for 2 to 3 minutes. Turn it when it slightly changes color.

• Fry it until it turns to dark golden brown in color.

• Once it turns dark golden brown in color, filter the oil and transfer it to a plate with a tissue. The tissue absorbs the excess oil.

• Repeat the process with the remaining sliced seppankizhangu.
• Fry few curry leaves in the same oil, and keep it aside.

• Meanwhile, add 1 tsp of chilly powder and 1/4 tsp of salt in a bowl.

• Mix them well, and keep it aside.

• Once all the seppankilangu are fried, transfer it to a mixing bowl.

• Sprinkle required amount of chilly powder mixture to it. It can be adjusted according to our taste.

• Also, add the fried curry leaves to it, and mix everything well.

YUMMY, CRISPY AND DELICIOUS SEPPANKIZHANGU CHIPS IS READY.

SERVE IT AS A SNACK, OR WITH YOUR FAVOURITE RICE.

I HAD IT WITH CREAMY CURD RICE AND BABY POTATO ROAST.

SEPPANKIZHANGU CHIPS

Recipe by foodpassion1513Course: Uncategorized

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

250

kcal

Seppankizhangu or taro root/colocasia is one of the commonly used starchy root vegetable in South Indian cooking. It is rich in fibre, and is mostly cultivated in the tropical and subtropical regions of Southeast Asia. It is similar to yam and, also might give itchiness when touched raw.
Seppankizhangu is used to make various dishes like roast, fry, chips or even kulambu. This is commonly served as a side dish for rice. It goes really well with almost any kind of rice, and is a mostly preferred vegetable in packing lunch boxes.

Ingredients

• SEPPANKIZHANGU – 500 GMS

• CHILLY POWDER – 1 TSP

• SALT – AS REQUIRED

• CURRY LEAVES – FOR GARNISHING

• OIL – FOR FRYING

Directions

• HOW TO COOK SEPPANKIZHANGU:
• Wash the seppankizhangu thoroughly with water.
• Add the washed seppankizhangu to a pressure cooker.
• Add 1 tsp of salt to it.
• Add 1/2 litre of water, cover it and cook it for 3 whistles.
• After 3 whistles, turn off the flame. Once the pressure is released completely, open the pressure cooker.
• Discard the water and peel the skin of the seppankizhangu.
• SEPPANKIZHANGU IS READY TO BE USED FOR COOKING.
• HOW TO MAKE SEPPANKIZHANGU CHIPS:
• Slice the cooked seppankizhangu along its length. It has to be slightly thick.
• Heat a kadai/wok and, add around 1.5 cups of oil.
• Once the oil is heated, add the sliced seppankizhangu to it. Add the seppankizhangu in batches. Do not overcrowd them.
• Do not mix it immediately. Let it cook on medium-high flame for 2 to 3 minutes. Turn it when it slightly changes color.
• Fry it until it turns to dark golden brown in color.
• Once it turns dark golden brown in color, filter the oil and transfer it to a plate with a tissue. The tissue absorbs the excess oil.
• Repeat the process with the remaining sliced seppankizhangu.
• Fry few curry leaves in the same oil, and keep it aside.
• Meanwhile, add 1 tsp of chilly powder and 1/4 tsp of salt in a bowl.
• Mix them well, and keep it aside.
• Once all the seppankilangu are fried, transfer it to a mixing bowl.
• Sprinkle required amount of chilly powder mixture to it. It can be adjusted according to our taste.
• Also, add the fried curry leaves to it, and mix everything well.
• YUMMY, CRISPY AND DELICIOUS SEPPANKIZHANGU CHIPS IS READY.