This is one of my favourite variety of chips :-) I became a fan of these chips years ago in Chennai, when I was travelling daily to work by train. My journey would take me via Saidapet railway station where there were several stalls selling Maravalli Kizhangu chips. I would regularly buy these chips....yummy, they tasted awesome! The main ingredient in the chips is the kizhangu. For the past two years, while I was in Australia, I did not find the kizhangu anywhere and did not have the opportunity to make them. Thankfully, when I came to US, I found the kizhangu in Walmart :-) Now I am pleased to have made Maravalli Kizhangu chips and providing you the receipe- enjoy!
INGREDIENTS:
Maravalli kizhangu - 1
Red chilli powder - 1 tsp
Hing / Asafoetida - a pinch
Salt - 1/2 tsp or as needed
Oil - for frying
HOW TO MAKE:
Peel yucca root's skin and wash well. Cut thin slices by using chips cutter or by knife. Spread the pieces on the clean dry cloth. Let the cloth absorb the water from the slices and keep it for 30 mins.
Heat oil in a deep pan / kadai and start frying the slices. Fry until it turn into crisp and golden brown.
Drain the chips on a paper towel to absorb the excess oil. Once fried all the sliced put it in a big bowl and sprinkle red chilli powder, hing and salt. Toss well to mix well with all side of the chips.
Yummy crispy Maravalli kizhangu chips is ready.
TIPS:
Before slice the kizhangu wash well after peeling and wipe it with dry clean. It will help quickly to absorb the excess water.
Comments
Post a Comment