Crispy sepang kilangu fry recipe

INGREDIENTS:

1. Sepang kilangu (colocasia) - 1/4 kilogram
2. Ginger garlic paste - 1/4 teaspoon (tsp.)
3. Chili powder - 1 teaspoon (tsp.)
4. Coriander powder - 1/2 teaspoon (tsp.)
5. Turmeric powder - 1/4 teaspoon (tsp.)
6. Garam masala powder - 1/2 teaspoon (tsp.)
7. Fennel seed powder - 1/2 teaspoon (tsp.)
8. Dried fenugreek leaves - 2 teaspoon (tsp.)
9. Lemon juice - 1 teaspoon (tsp.)
10. Gram flour - 4 teaspoon (tsp.)
11. Corn flour - 2 teaspoon (tsp.)
12. Salt - as needed.
13. Oil - as needed.

PREPARATION:

1. Steam the sepang kilangu in a idli pan or pressure cooker (don't place the whistle). Once its cooled 3/4th skin them and chop them into big pieces.
2. Mix ginger garlic paste, chili powder, coriander powder, turmeric powder, garam masala powder, fennel seed powder, dried fenugreek leaves and lemon juice well. Now add the sepang kilangu and coat them well. NOTE: make sure sepang kilangu does not breaks. Now add gram flour, corn flour, salt as needed to sepang kilangu and coat them well.
3. Shallow fry the coated sepang kilangu to golden brown in medium heat and serve.

NOTES:

1. Goes well with rasam rice, sambar rice and curd rice.
2. You can substitute rice flour for corn flour.
3. You can do this with potatoes, elephant yam , yam