COLOCASIA FRY (SEPAKIZHANGU)

Colocasia Fry by Santhanalakshmi S on 500px.com

Posted on: July 30, 2017 16:30

Colocasia fry is a favourite South Indian snack. This snack is a winner amongst the children well it is a hit with the adults too. It is a given that any word accompanied by fry/fries is definitely going to be good. Colocasia fry should be served hot because when cold it will lose its crispiness of taste. Enjoy eating hot.

45 minutes 4 persons

INGREDIENTS

Colocasia (sepakizhangu) - 1/2kg
Rice Flour - 3 table spoon
Gram flour - 2 table spoon
Corn flour - 1 table spoon
Red chilli powder - 1/2 spoon
Salt 1/2 spoon
Oil - 250 ml

RECIPE STEPS

STEP 1

Clean the colocasia with water 2 to 3 times and drain the water completely.

STEP 2

Pressure cook the colocasia for 3 whistle without adding water.

STEP 3

Once it is cooked remove the skin and cut into small pieces, round or lengthwise.

STEP 4

Now add all the ingredients, rice flour, gram flour, corn flour, red chilli powder, salt and mix it well. Sprinkle a little water while mixing and allow it to dry for 15 minutes.

STEP 5

Take a kadhai, add 250 ml oil and heat it. When the oil has become hot, add the prepared colocasia little by little into the oil and deep fry, until they turn brown.

STEP 6

Once it turn brown, remove the colocasia from the oil and transfer it into a plate.

STEP 7

Now crispy colocasia (sepakizhangu) is ready. Best when served hot. You can have it with meals. Also a very simple and easy evening snacks. Enjoy it by watching TV.

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