Chamadumpa aka Arvi aka Taro root fry or chips is one of the comforting foods my mom makes, by boiling them first and deep frying later, tastes excellent but greasy and not good for health. I love to eat these irresistible dishes with a slight healthy touch by baking and broiling, of course the weather is making me to turn on my oven to bring some warmth to my kitchen. This tastes heavenly with white rice and a dash of ghee and goes very well as a side for any type of dal.
- 6 chamadumpalu / Arvi / Taro root
- 1 tsp garlic chili powder ( just chili powder is fine too)
- ¼ tsp turmeric
- ½ tsp salt
- 1 tsp oil
- Pressure cook taro roots (chamadumpalu) in water until they become tender (2 whistles).
- While the pressure cooker is cooling, Let the oven preheat to 350F.
- When the roots are cooled enough to touch, peel the skins. Cut each, crosswise about quarter to half-inch thickness.
- In a vessel, take 1 tsp of oil. Add and mix salt, garlic chili powder or just chili powder and turmeric to taste. Add and toss the cut taro root pieces.
- Spread them in rows neatly on a baking tray (lined with wax paper) and bake them at 350 F for about 15 min. Also broil each side for about 2-3 minutes, until they are golden-brown. Remove and serve hot.
- Note- Baking time varies depends on the thickness of how you cut the chips. Keep an eye on them while baking and broiling.