Seppangizhanghu Roast (Taro Roast oven Method)

Taro root roast is a favorite to many people that can be done in many ways. Usually I prepare it by deep frying and then add the spice powders. This is an oven roasted method which includes very less ingredients which goes well as a side dish for Dal,  sambar, rasam rice. Check out my TARO ROOT FRY,  POTATO RECIPES and PORIYAL/SIDE DISH RECIPES...

Cooking time: 10 - 12 mins

Serving: 1

Ingredients:

Taro root - 3

Red chilli powder or sambar powder - 1/4 tspn

Pepper powder - 1/4 tspn

Oil - 1 tspn

Salt to taste

Method:

1. Grab all the ingredients.

2. Place the washed taro over the trivet with a cup of water in the inner pot.

3. Close the lid. Press the manual or pressure cook mode for 4 mins in High Pressure HP in sealed position. Then do Quick Release QR.

4. Open the lid. Transfer the taro. Peel the skin.

5. Chop it into roundles. Place it in an oven safe tray or cast iron pan with oil spreaded on it.

6. Preheat the oven for 400 degree. Cook the taro for 5 mins. Then broil it for 2-3 mins.

7. Flip the other side. Broil it for another 2 mins. 

8. Transfer the roasted taro in a bowl. Add salt and chilli powder, pepper powder. Shuffle it gently.

9. Taro roàst is ready to serve....

Notes:

You can omit pepper powder if you don't want it.

Add the powders after the taro cools down.