Directions

1. Pressure cook the chembu ( colocasia, cheppankizhangu or arbi). 2 whistles should do. Cool, peel, cut into medium sized pieces and set aside.

2. Add these spice powders - @mylaporekitchens red chilli powder, sambar podi, asafoetida, besan, rice flour. Add some curd as a binder (2-3 three spoons of thick curd should be enough). Add salt. Mix it all well. Marinate in fridge for at-least an hour. You can keep it over night for best results.

3. Heat oil in a Kadai. And deep fry just before serving. It’ll be a bit lumpy, you’ll have to use your fingers to separate them before dropping it in the oil. Don’t add too much at a time. It’ll again form lumps. But well worth the effort, I tell you !

4. If salt is less, you can always sprinkle a bit after frying and give it a good toss.