4 (as a side)
- 500 grams taro
- 2 tbsp coconut oil (or any oil)
- 1 1/4 tsp sambar chilli powder (or regular chilli powder)
- 2 sprigs curry leaves
- Salt, to taste
- Add the taro to a pot of boiling water and cook until a knife inserted into the biggest one yields without any resistance. Alternatively, use a pressure cooker.
- Preheat oven to 200 C (400 F).
- Soak the taro in a bowl of cold water. Take one out and peel away the outer skin with a knife. It will be very sticky at this stage so use a cloth or dip your hands in water a few times to get this job done. Repeat until you have peeled them all.
- Slice peeled taro into ¼ inch rounds. Add the taro slices to a bowl and toss them with 1 tbsp of oil.
- Pour some oil on a baking tray and rub it all over its surface (don't use foil/paper of any kind). Place the sliced taro in an even layer; make sure they don’t overlap. Bake for 40-50 minutes or until golden and crispy. Check a few times towards the end to make sure they don’t burn.
- Heat 1 tbsp of oil in a heavy-based pan (preferably cast-iron) and toss in the curry leaves. Once they start to splutter, add the taro slices. Sprinkle over salt and chilli powder and coat the slices evenly. Serve immediately.
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