Serves: 4
Total Calories: 65
1. In a large saucepan, boil the taro roots in water to cover until tender, about 20 minutes. Meanwhile, prepare the chaat masala. Then peel and cut the taro roots into 1/4-inch rounds and place them in a large, flat oven-proof safe pan. Add the oil, lemon juice, ginger, green chili pepper, cilantro, ajwain seeds, and salt and mix well with your clean fingers or a spoon.
2. Preheat the oven to 425°F. Bake until the taro pieces turn crispy and golden, 20 to 25 minutes. Turn a few times. Transfer to a serving platter, sprinkle the chaat masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ginger-Baked Taro Roots with Chaat Masala recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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