Chamadumpa Chips

Ingredients:

1/4 kg taro root/arbi/chamadumpa
oil for deep-frying
salt to taste
chilli pwd to taste
1/2 tsp coriander powder

Method:

1. Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2. Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3. Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4. Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5. Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.