Thursday, 21 January 2016

Tapioca Root Fry

Tapioca Root Fry, this is a different and tasty dish prepared using tapioca roots or maravalli kizhangu(in tamil). This is my son's favorite evening snack. After frying, it will be crispier outside and soft inside. I learnt this dish from my aunt. She will fry the root in big chunks after steaming it. I have made a little variation to it by slicing it and adding salt and chili powder. This fry will taste good in both ways.

Tapioca Root Fry

Preparation Time: 20 Minutes | Cooking Time : 15 Minutes | Serves: 4

Cooked Tapioca Roots - 1 No.
Red Chili Powder - 1/2 tsp.
Salt to taste
Oil for deep frying

1. Slice the cooked tapioca roots to medium sized square or rectangle shape.
2. Take a bowl and add salt and chili powder. Mix it well.
3. Take the sliced tapioca roots in a bowl and add the slat-chili powder mix.. Toss it well.
4. Heat oil in a kadai and add the tapioca pieces.
5. Flip it to other side and fry till the outer layer turns crisp. Drain the oil and transfer it to a paper towel.

Tapioca Root Fry is ready! Serve it hot with an evening tea.

This fry will not stay crisp for a long time. So enjoy it hot.

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