Crispy Colocasia Fry (South Indian Style)
1 hour 20 minutes
1310 reads
About Crispy Colocasia Fry (South Indian Style)
Discover the irresistible crunch of Crispy Colocasia Fry, a beloved South Indian side dish. This simple recipe transforms humble colocasia (also known as taro) into a golden, crispy delight, seasoned with a perfect blend of chili powder, turmeric, and salt. It's a family favorite, guaranteed to impress!Traditionally used in curries and fries, this recipe elevates colocasia to a whole new level of deliciousness. The satisfying crunch and subtle spice make it the ideal accompaniment to your favorite South Indian meals like sambhar rice, curd rice, or lemon rice.This recipe is quick, easy, and perfect for adding a unique twist to your everyday meals. Prepare to be amazed by the fantastic texture and flavour!
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Recipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
Colocasia Preparation
- 500 gm Colocasia also known as taro. ensure it's peeled and thoroughly washed.
- 1 tsp Vegetable Oil for pre-seasoning
Spice Blend
- 3 tsp Chili Powder
- 0.5 tsp Turmeric Powder haldi
- 1.5 tsp Salt adjust to taste
Frying
- 1 cup Vegetable Oil for deep frying
Instructions
Prepare the Colocasia
- Pressure cook the colocasia with enough water for 3 whistles. Allow the pressure to release naturally. Drain the water completely. Peel the colocasia and cut into bite-sized, even pieces.
Season the Colocasia
- In a large bowl, combine the colocasia pieces with 1 teaspoon of oil, chili powder, turmeric powder, and salt. Mix thoroughly until all pieces are evenly coated.
Rest and Dry
- Leave the seasoned colocasia aside for at least one hour, or preferably longer. Sun-drying for 30 minutes will further enhance crispiness.
Fry the Colocasia
- Heat the remaining vegetable oil in a large kadai (wok) or deep frying pan over medium-high heat. Once the oil is hot, carefully add the colocasia pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally.
Serve and Store
- Remove the crispy colocasia from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot as a delicious side dish.
Storage Tip
- For optimal crispiness, store leftover colocasia in an airtight container at room temperature for up to 2 days.
Recipe Notes
Expert Tips for Extra Crispy Colocasia:
- For extra-crispy results, ensure the colocasia is completely dry before frying. Patting them dry with a clean kitchen towel is recommended.
- Don't overcrowd the pan when frying; work in batches to ensure even cooking and browning.
- Maintaining the oil at the right temperature is key. If the oil is too cool, the colocasia will absorb too much oil; if it's too hot, they will burn.
- Experiment with different spices! Add a pinch of asafoetida (hing) or cumin powder for a deeper flavor profile.
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Recipe Nutrition
Calories: 321kcalFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 9.3gMonounsaturated Fat: 18.6gSodium: 570mg
Madraasi Deepa
Articles: 146
6 Comments
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Such a beautiful dish! Can’t wait to try it.
Absolutely mouthwatering! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
So delicious! Excited to make it.
Wow, this looks fantastic!
Wonderful recipe Deepa, we have shared it on our facebook page too 🙂