maravalli kizhangu chips recipe /tapioca /cassava yuca chips
Like me I think many will be having a great addiction to this Maravalli Kizhangu Chips recipe. Not all will be able to appreciate the real taste of this chips. Because its not that popular as that of potato chips. If you taste this ones you will keep the potato chips as secondary it will be that addictive if fresh. Me too developed a special madness for this chips only after marriage after making it at home for my family all by myself. while selecting this tapioca the root should be firm and clear without any cut or impressions. When we slice the flesh should be white without any black spots or streaks. Soaking the maravalli kizhangu is needed so that it will be easy for us to peel the skin. You can even add some hing along with chilli powder and salt but its optional. I love the chips to be super spicy so I have added more chilli powder. If you make it as thin slices you will be getting nice crisp and crunchy chips. Its not at all a tough recipe to do but little time consuming. Its all worth to do at our very home because once you make it you will feel the difference between the store bought and home made for sure. Make this maravalli kizhangu chips recipe and enjoy with a cup of tea or coffee or even as a side dish for a SouthIndian lunch.
maravalli kizhangu chips recipe /tapioca /cassava yuca chips
INGREDIENTS:
Maravalli kizhangu /Tapioca – 1/2 kg
Chilli powder – 2-3 tbsp or as needed
Salt as needed
Oil to fry
METHOD:
1.Soak the kizhangu for 4-5 hours then peel off the outer skin.
2.Now spread a paper sheet(newspaper) and keep ready.
3.Now take a chips slicer and make thin slices.
4.Now spread it over the news paper or cotton cloth so that all the wetness will be gone to some extend.
5.Let it dry for at-least half an hour.
6.Now keep a kadai with oil and when its hot enough add the slices in batches and fry till the shh sound subsides.Keep ready by mixing chilli and salt together.
7.Adjust the flame and fry till done take out in a tissue and now add chilli and salt mix then and there for each batch when it is hot itself.
8.Store it in an airtight container and enjoy.
Ingredients
- Maravalli kizhangu /Tapioca - 1/2 kg
- Chilli powder - 2-3 tbsp or as needed
- Salt as needed
- Oil to fry
Instructions
- Soak the kizhangu for 4-5 hours then peel off the outer skin.
- Now spread a paper sheet(newspaper) and keep ready.
- Now take a chips slicer and make thin slices.
- Now spread it over the news paper or cotton-cloth so that all the wetness will be gone to some extend
- Let it dry for atlast half an hour.
- Now keep a kadai with oil and when its hot enough add the slices in batches and fry till the shh sound subsides.
- Keep ready by mixing chilli and salt together.
- Adjust the flame and fry till done take out in a tissue and now add chilli and salt mix then and there for each batch when it is hot itself.
- Store it in an airtight container and enjoy.
Notes
The flame should be adjusted and cooked as they are thin slices they will get charred easily. Add the spice powder when the chips is hot itself and when we add it after it cools means it won't stick to the chips. Make it as thin slices to get crispy and crunchy chips. You can add hing powder along with this chilli powder mix but its optional. For this chips making normal sunflower oil or groundnut oil will be apt.
Some more fry recipes:
elephant yam fry recipe /senai /karunai kizhangu varuval
How to make kerala banana chips/nendran chips/marudhuskitchen
Crispy deep fried taro /Seppankizhangu dry fry
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