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Ginger-Baked Taro Roots with Chaat Masala |
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Serves: 4
Print this Recipe
(Adrak-Chaat Masala Arbi)
Category: Potatoes and Other Roots, Vegan
Makes 4 to 6 servings
For a twist to your next breakfast or brunch, present these flavorful, quickly cooked taro roots (cylindrical brown-skinned tubers) in place of potatoes. Or offer them as finger foods with a glass of wine.
10 to 12 small taro roots (about 1 1/2 pounds)
1 teaspoon Chaat Masala or store-bought
2 tablespoons peanut oil
2 tablespoons fresh lemon juice or lime juice
2 tablespoons peeled and minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon ajwain seeds, coarsely ground
3/4 teaspoon salt, or to taste
1. In a large saucepan, boil the taro roots in water to cover until tender, about 20 minutes. Meanwhile, prepare the chaat masala. Then peel and cut the taro roots into 1/4-inch rounds and place them in a large, flat oven-proof safe pan. Add the oil, lemon juice, ginger, green chili pepper, cilantro, ajwain seeds, and salt and mix well with your clean fingers or a spoon.
2. Preheat the oven to 425°F. Bake until the taro pieces turn crispy and golden, 20 to 25 minutes. Turn a few times. Transfer to a serving platter, sprinkle the chaat masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Ginger-Baked Taro Roots with Chaat Masala comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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