Cheps fry

Wondering whats this? taro root popularly called chepang killangu in short is cheps. This recipe is dedicated to the bachelor friends who made a gum paste out of it without knowing the proper recipe. Am giving a simple method to fry but there are lot many ways to do.

Ingredients:

Cheps = 5-6 nos
salt = to taste
chilli powder = 2 tbsp
rice flour = 1 tbsp
oil = to fry

method: boil cheps in cooker for up to 2- 3 whistle. cool down completely before attempting to fry.
peel the skin cut in to slices or wedges as you like. In a pan pour oil for shallow frying (1/2 cup).
Add the cheps when oil is heated fry for 5 Min's or golden color. Remove all the excess oil to a container now add salt, chilli powder and fry. After a 2 Min's add rice flour if desired and fry till crispy. Altogether frying takes 10 Min's & boiling takes 20 Min's with cooling in between should be 30 Min's.

Tips: this is a simple method with out much spices. you can boil the cheps previously and save it in fridge for 2 days before frying.
For more spices alternate chilli powder with sambar powder.
Add coriander, soya, cumin, curry leaf, or any masala powders in moderation.
Even you can mix the spices with oil apply on the shallow fried cheps keep it fridge for few hours to marinate & fry again. But this is a elaborate method most experienced would love to try.
Alternatively persons concerned about health & nutritionists can avoid the shallow frying and directly add spices and fry 1 time only. Either way cheps tastes really good. Desired eye appeal is obtained when shallow fried.

If skipping the shallow frying step add oil give a minute to heat then add salt & spices & then cheps so that spices won't smell raw while evenly coat on the cheps.