While the Cassava root may be considered exotic in the West,for centuries it has served as an important food source for indigenous peoples of the ancient world.Many ethnic cultures still eat the cassava root routinely.Despite its long history, the cassava root has only recently made its way into the fast-paced world of the snack food industry . Cassava root makes for some delicious, healthy and natural chips that are tasty enough to lure even the most die-hard potato chip consumer.
Ingredients
2 nos Tapioca (kappa)
2 tsp Red chilly powder
Salt as per taste
Oil for deep frying
Method:
1. Take the tapioca and peel off the skin until the white layer appears.
2. Cut them into cylindrical pieces according to the desired length .
3. Take one cylindrical piece and slice them length wise (thinner than french fries)
4. Heat the oil and fry them in small batches.
4. Heat the oil and fry them in small batches.
5. Try to separate the chips with spoon the moment u put them in hot oil.
6. Oil will bubble vigorously and after a minute they will settle down and the chips will float.
7. Once they turn lightly brown, you should be very careful, they may change their colour very fast.
8. Drain the excess of oil in paper towel.
8. Drain the excess of oil in paper towel.
9. Add salt and red chilly powder with the fried tapioca chips.
10.You can also add fried curry leaves but its optional...
Tips
1. Do not try to fry large batches otherwise the chips will not come out crispy
2. Add the salt and chilly powder to the fried chips immediately after removing from the oil
Nutritional facts
Servings: 20 gm
Tips
1. Do not try to fry large batches otherwise the chips will not come out crispy
2. Add the salt and chilly powder to the fried chips immediately after removing from the oil
Nutritional facts
Servings: 20 gm
Calories : 100
Total Fat: 5 g
Sodium: 20 mg
Total Carbs: 35 g
( These information may not be accurate. Varies according to cooking styles, type of oil used and various other factors)
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