Last year around the same time I posted yam wafers and had promised I will post recipes using colocasia very soon. Well it took me a year!
Your chance of finding them in the market is miniscule. Only way to taste them is to try them out at home. So here goes recipe for colocasia wafers.
Chembu kizhangu (taro tuber/colocasia tuber/arvi) – 1 kg
Oil (sunflower/coconut/cooking oil) – 250 ml
Salt – 2 tbsp
Water – Half a glass
Wash and scrape to remove the outer skin of the tubers. Slice the tubers to thin pieces using a slicer. Colocasia tubers are sticky in nature. Take care to separate the sliced pieces so that they do not stick to each other.
Mix the salt in half a glass of water and keep it aside.
Heat oil in a thick iron wok. When the oil smell hits you and the oil is hot enough, adjust the flame to medium and then drop a bunch of sliced pieces (as much as the oil can hold) into the oil. If you put more than the oil can hold, the slices will not cook properly.
The oil starts to bubble as soon as you put the slices. The bubbles reduce steadily as the slices get cooked and when they are properly cooked and crisp enough, the oil will not have any bubbles at all. This is one way of judging whether the slices are cooked or not. Of course, the slices turn brown in color too. Stir occasionally using a spatula. In medium heat, it takes at least 4-5 mins for the pieces to get cooked. The pieces turn golden and clink against the spatula. At this stage, turn down the heat to low and pour a teaspoon of salt water into the oil. Ensure that you stand a little away from the wok while doing this as this causes bubbles and splutter in the oil. When the bubbles die down, remove the slices from oil and spread them on to a tissue paper/newspaper to absorb extra oil. Turn the heat medium and repeat the process to make more chips.
Wafers are sometimes served with rice and it’s a big hit with many.
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