Ever since my childhood days, Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking I was standing behind her and told her to add less oil. Generally, I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. The next time when I bought this, I baked it and was happy with the result. From that day onwards, I started baking for two reasons - less oil, and I need not spend much time in the kitchen Baked Cheppan Kizhangu fry
Ingredients: Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi) Chili powder/sambar powder – 1/4 teaspoon (I used sambar powder, Adjust according to your spice level) Hing - a generous pinch Salt – as needed oil – 2 tbsp Coriander powder - 1/4 tsp Cumin Powder - 1/8 tsp Turmeric powder - 1/8 tsp Chickpea flour/ Gram / Besan flour - 2 tsp Rice flour - 1/2 teaspoon (optional) Cooking Spray (I used PAM olive oil spray)
Method:
Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork-tender. Cool them, peel, and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes) In a bowl, add Arbi, sambar powder, turmeric powder, and cumin powder. Coriander powder, rice flour, gram flour olive, and salt. Combine well and refrigerate them for 10 minutes Preheat the oven to 400 degrees Fahrenheit Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes
