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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.