Serves: 4
Total Calories: 140
1. Heat the oil in a large wok over medium-high heat until it reaches 325ºF to 350ºF on a frying thermometer or when a small piece of taro root dropped into the hot oil rises to the top after 15 to 20 seconds.
2. Add the taro root sticks in 2 or 3 batches, adding as many as the wok can hold at one time. Fry, stirring and turning, until crisp and golden, about 1 minute per batch. Transfer to paper towels with a slotted spatula to drain.
3. Let cool and remove all but 1 teaspoon of oil from the wok. Heat the oil and add the asafoetida, cayenne pepper, and salt. Add the taro root sticks and mix well. Serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Taro Chips with Asafoetida recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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