Spiced Taro Root Recipe – Authentic Indian Colocasia Fry

Last Updated on 2 months by Neha Deshmukh

Spiced Taro Root Recipe – Authentic Indian Colocasia Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful spiced taro root fry. Growing up, my nani (grandmother) used to make this during the monsoon season, and the warmth of the spices always felt like a cozy hug. It’s a dish that instantly transports me back to her kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any taro root recipe. It’s a beautiful blend of earthy flavors, aromatic spices, and a satisfyingly crispy texture. It’s surprisingly easy to make, perfect for a weeknight dinner, or a delightful side dish for a festive meal. Plus, taro root is incredibly nutritious! You’ll love how simple ingredients transform into something truly special.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 lb small variety Colocasia/Taro roots
• 2 tablespoons oil (I prefer vegetable or canola)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds (jeera)
• 1 small red onion, thinly sliced
• Salt to taste
• ½ teaspoon turmeric powder (haldi)
• 1 teaspoon cumin powder (jeera powder)
• 1 teaspoon coriander powder (dhania powder)
• ½ – 1 teaspoon chili powder (adjust to your spice preference)
• ½ teaspoon garam masala powder
• ½ teaspoon dry mango powder (amchur)
• Fresh cilantro leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Colocasia/Taro Roots: I love using the smaller, younger taro roots for this recipe. They have a slightly sweeter flavor and a more delicate texture. You can find these at most Indian grocery stores.
• Carom Seeds (Ajwain): Don’t skip these! Carom seeds aren’t just about flavor; they’re also known for aiding digestion – a big plus with a root vegetable like taro. They add a unique, slightly pungent aroma that’s so characteristic of Indian cooking.
• Spice Blends: Every family has their own little twist on spice blends. Feel free to adjust the cumin, coriander, and chili powder to your liking. Some people add a pinch of asafoetida (hing) for extra depth.
• Dry Mango Powder (Amchur): This adds a lovely tangy flavor that balances the spices beautifully. If you can’t find amchur, a squeeze of lemon juice can work in a pinch, but it won’t have the same depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, steam the taro roots with the skin on for about 10 minutes. This helps them cook through and makes peeling easier. Once cooled, peel and dice them into bite-sized chunks.
2. Heat the oil in a skillet or frying pan over medium heat. Add the carom seeds and cumin seeds. Let them sizzle for a few seconds – you’ll know they’re ready when they become fragrant.
3. Add the sliced onion and a pinch of salt. Sauté until the onion softens and turns translucent, about 2 minutes. Salt helps draw out the moisture and speeds up the process.
4. Now, add the cumin powder, coriander powder, and chili powder. Cook the spices for another 2 minutes, stirring constantly to prevent them from burning. This step is crucial for blooming the flavors.
5. Gently toss the boiled taro root pieces into the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the taro root is nicely coated and develops a golden-brown crust.
6. Sprinkle with garam masala powder and dry mango powder. Toss to combine, ensuring everything is well coated.
7. Finally, garnish with fresh cilantro leaves and serve warm. The aroma alone is enough to make your mouth water!

Expert Tips

• Preventing Itchiness: Taro root can sometimes cause itchiness when handled raw. Wearing gloves while peeling and chopping can help. Also, cooking it thoroughly eliminates this issue.
• Crispy Taro: Don’t overcrowd the pan! Cooking in batches ensures the taro root gets crispy instead of steaming.
• Spice Control: Start with less chili powder and add more to taste. You can always add heat, but it’s hard to take it away!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder flavor, reduce the chili powder to ¼ teaspoon or omit it altogether. If you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations: During Navratri or fasting periods, you can skip the onion and garlic for a vrat friendly version.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

This spiced taro root fry is incredibly versatile.

• Serve it as a side dish with dal and rice.
• Enjoy it as a snack with a cup of chai.
• It’s also fantastic as part of a larger Indian thali (platter).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

Let’s answer some common questions:

1. What is the best way to peel and prepare taro root to avoid itchiness?

Wearing gloves is your best bet! Also, steaming or boiling the taro root before peeling makes it much easier and reduces the itchiness.

2. Can I use a different oil for frying the taro root?

Absolutely! You can use peanut oil, sunflower oil, or even coconut oil. Just be mindful of the oil’s smoke point.

3. What is amchur, and can I substitute it with something else?

Amchur is dried mango powder, adding a tangy flavor. If you can’t find it, a squeeze of lemon juice or a tiny bit of tamarind paste can work, but the flavor won’t be exactly the same.

4. How can I adjust the spice level of this dish?

Start with less chili powder and taste as you go. You can always add more!

5. Can this dish be made ahead of time?

You can boil and dice the taro root ahead of time. However, it’s best to fry it just before serving for maximum crispiness.

6. What are the health benefits of eating taro root?

Taro root is a good source of fiber, vitamin C, and minerals like potassium and manganese. It’s also known for its digestive benefits!

Enjoy this recipe, and let me know what you think in the comments below! Happy cooking!