Taro/taro root or colocasia as it’s sometimes called is a starchy vegetable of the taro plant. Native to India and South-East Asia, taro also forms a staple in diets in Hawaii, the Caribbean and Africa. Taro ‘root’ is actually the corm—swollen underground stem—of the plant, so technically not a root. Just some casual food semantics for you! The leaves and the bulbous vegetable are both edible in its cooked form, but toxic when uncooked. But worry not, I got you covered.

I want to be upfront with you here though. Although the recipe is titled ‘oven-roasted’, it actually uses two different methods of cooking: boiling first and then (oven) roasting. As cumbersome as this process may sound, the effort on your part is quite minimal and not so hands-on as the traditional stove-top method.

Taro—being as slimy as okra innards—needs to be boiled first to peel away the skins. I use a pressure-cooker here to speed up this process, but just a regular boil in a pot is plenty sufficient. Once the slippery skins have been peeled off, they are traditionally sliced into thin rounds and pan-fried with oil and spices until golden on the outside. This method works brilliantly and tastes great, but my issue with it is this: taro, like most starchy vegetables, guzzles oil. Also, it takes a long time to get it evenly golden on the outside (and it never goes crispy unless deep-fried). Oven-roasting addresses both of these problems. Roasting the thin slices at a high temperature ensures good crunch and even cooking.

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5 from 2 votes


Servings: 4 (as a side)


  • 500 grams taro
  • 3 tbsp coconut oil (or any oil)
  • 4 tsp sambar chilli powder (or plain 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 them all peeled.
  • Slice the peeled taro into ¼ inch rounds. Add to a bowl and toss them with oil, sambar powder, salt, and curry leaves.
  • Place the sliced taro in an even layer on a large baking tray; make sure they don’t overlap. Bake for 30-35 mins in the top rack of your oven. You want them golden and crispy. Check a few times towards the end to make sure they don’t burn.



Can you share how to cook it in an instant pot (pressure cooker)? How much water and how long? Would you immerse them in water or use a trivet to steam them? Do you use quick pressure release or natural? Thank you.


5 stars
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.


Oops, I peeled it first. I am obviously a neophyte and working with Taro root. Is it OK to peel fires in then boil?


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