Taro Root Tawa Fry

Taro root is one such vegetable not liked by everyone. It helps in brain development and most sought after vegetable during my childhood days. My mom makes in a very nicer way, so that there is no fuzz in eating that vegetable. It is usally accompanied with white rice and spinach curry. Taro root fry goes well with spinach and dhal.

You can prepare this taro root fry either using a tawa/skillet or a heavy bottomed kadai. I have used a kadai today.


500 gms taro root
1/2 tsp turmeric powder
1 tsp chilli powder
salt to taste
3 tbsp olive oil or any vegetable oil
1 tbsp chopped coriander leaves

How to make taro root tawa fry:

1. Wash taro root in running water. Then add it to a pressure cooker along with a cup of water and cook for 1 whistle on high flame. Let the pressure release by itself.

Tip: You can also cook taro root in a pan for 10 minutes on high flame. Make sure it is parboiled and need not cook thoroughly. Otherwise it gets mashes when we try to fry it.

2. Once the pressure is released, remove the skin of the taro root vegetable and cut them into thin slices, not so thin and not so thick.

3. In a tawa/dosa pan/skillet or a heavy bottomed kadai, heat 3 tbsp of oil.

4. Then add sliced taro toot and toss it for a minute.

5. Now, add salt, turmeric powder and chilli powder.

6. Toss it again, so that the masala gets coated well into each of the slices.

7. Cook on medium flame for 6-7 minutes with lid closed.

8. Flip over and cook for 5 more minutes or until it turns golden brown.

9. Garnish with chopped coriander leaves and switch off the flame.

10. Tada! Crispy Taro root tawa fry is ready to be served with white rice and dhal.


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