HOW TO MAKE FRIED TARO ROOTS
Taro roots or arbi as We know it, originates from India and Malaysia where it grows wild in wet. Arbi has great medicinal properties and benefits.
The benefits of taro roots are endless but here We are sharing amazing facts about taro roots as a medicinal properties.
Hypertension or high blood pressure is mostly observed in the mid aged group of individuals which can be kept in control by consuming foods that are low in fat and sodium.
The leaves and roots of taro contain polyphenols which are great antioxidants to protect even from cancer.
Taro roots and leaves both have great flavours. They can be cooked and impart a nutty flavour, whereas the leaves taste like cabbage. Taro roots are used to prepare curries, fried for chips, cakes, roasted, boiled, steamed, pureed etc.
These are good antioxidants that are useful to protect against diseases and slow down the aging process. This also contains protein and is gluten-free, cholesterol-free and low in sodium too.
Ingredients Required: –
- Taro roots – 1/2 kg
- Carom seeds – 1/4 tsp
- Asafoetida – a pinch
- Red chili powder – 1/4 tsp
- Turmeric powder – 1/2 tsp
- Dried coriander powder -1 tsp
- Garam masala – 1/4 tsp
- Salt – as per taste
- Oil – to fry
- First of all, boil and peel the taro roots.
- Slice them length wise and keep aside.
- Heat oil in pan.
- Add the arbi slices in the hot oil and fry them until golden brown.
- Now put them on tissue paper so that extra oil is absorbed.
- When arbi cools down, with the help of palms press them and keep aside.
- Now add, 1/2 tbsp oil in pan.
- Heat the oil and add carom seeds, asafoetida.
- Add fried arbi pieces and spices.
- Mix well for 1 minute on low flame.
- Off the flame.
- Its ready to be served hot.