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Chamadumpa Chips ~ Taro Root (Arbi) Chips

Print version of Chamadumpa Chips ~ Taro Root (Arbi) Chips

Are you familiar with this exotic underground stem? Goes by the name Taro root, Elephant Ears, Colocasia, Arbi in Hindi and Chamadumpa in Telugu. You will find it at across all the Rythu Bazaars (farmer’s market) in Andhra.

Its the sliminess and slippery feel of taro root which keeps away many from relishing its flavor. Please don’t let that put you away from trying it. It is full of fiber, lot of starch and has a delicious creamy texture.

arbi-recipe
Taro Root Chips

Today’s recipe for chips is a deep fried version. You can even shallow fry the taro root slices which would yield a less crisp exterior but tasty nevertheless. I’m yet to try baking them. Do try this Arbi recipe you wouldn’t want to miss.

elephant-ears-colocasia
Taro Root-Colocasia-Arbi-Chamadumpa

Taro Root Chips Recipe

Prep & Cooking: 45-50 mts

.

Ingredients:

1/4 kg taro root/arbi/chamadumpa

oil for deep-frying

salt to taste

chilli pwd to taste

1/2 tsp coriander powder

pinch of cumin powder

1 Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2 Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3 Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4 Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5 Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.

Chamadumpa Chips ~ Taro Root (Arbi) Chips Recipe

Prep time: 30 min
Cook time: 20 min
Yield: 6
Main Ingredients:

Its the sliminess and slippery feel of taro root which keeps away many from relishing its flavor. It is full of fiber, lot of starch and has a delicious creamy texture. Today’s recipe for chips is a deep fried version. You can even shallow fry the taro root slices which would yield a less crisp exterior but tasty nevertheless.

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By • Oct 9th, 2011 • Category: All Recipes, Andhra Recipes, Indian Snacks and Starter Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • Salim Patel

    Can the Arbi’s be pressure cooked just like potatoes ?

  • Salim Patel

    Can the Arbi’s be pressure cooked just like potatoes ?

    • Anonymous

      Yes, arbi can be pressure cooked until just soft. See that they do not get mushy.

  • http://krithiskitchen.blogspot.com Krithi

    That is a great appetizer!! I too have a shallow fried spicy version at my space..
    Krithi’s Kitchen
    Event: Serve It – Festival Potluck

  • http://krithiskitchen.blogspot.com Krithi

    That is a great appetizer!! I too have a shallow fried spicy version at my space..
    Krithi’s Kitchen
    Event: Serve It – Festival Potluck

  • kumari

    the picuture is very drooling :) -

  • kumari

    the picuture is very drooling :) -

  • Priya

    Tempting taro root chips,love it very much..

  • Jane

    Hi this is also called yam and the Africans call it madumbi. will try looks delicious

    • Guest

      Yam is different. It is Chenai in TAmil. Arabi is Seppan Kilangu

  • http://justhomemade.wordpress.com Justhomemade

    Love Arbi (yam)! We make a curry with coconut usually. I can imagine those chips must be yummy..

  • Srikhakollu Neeraja

    Hi Sailu,

    I tried this way but the arbi gets soft when they become cold and don’t taste good. I think it used to consume when they are hot only.

  • http://kalyaniplatter.blogspot.com/ Kalyani

    looks so tempting and yum ………

  • Denny

    Wow..these are awesome, I make a thicker pan fried version, and recently tried an oven roasted version. Will very soon make these chips.

    Denny @ Oh Taste n See – http://www.ohtastensee.com

  • Janardhan36

    మా అమ్మ చామదుంపల వేపుడు చేసేది … ఇది చాలా బాగుందనిపిస్తోంది…

    నాదొక ప్రశ్న… ఈ టాపిక్ కాదు.దుకాణం లో దొరికే . బంగాళా దుంపల చిప్స్ కి , లేదా మిక్స్చర్ కి పుదీనా వాసన ఉంటుంది.. ఆ వాసన రావాలంటే ఎలా చెయ్యాలి చెప్పరూ ?

  • Janardhan36

    మా అమ్మ చామదుంపల వేపుడు చేసేది … ఇది చాలా బాగుందనిపిస్తోంది…

    నాదొక ప్రశ్న… ఈ టాపిక్ కాదు.దుకాణం లో దొరికే . బంగాళా దుంపల చిప్స్ కి , లేదా మిక్స్చర్ కి పుదీనా వాసన ఉంటుంది.. ఆ వాసన రావాలంటే ఎలా చెయ్యాలి చెప్పరూ ?

    • shwetha

      pudina flavour kosam .,fresh pudinani directga pan lo roast chesaka konchem cool aina tarvata,handthone crush cheste powder avtundi..sprinkle that powder on chips

      • Janardhana Sharma

        ధన్యవాదాలు శ్వేత గారూ … ఇది నేను అడిగి సంవత్సరం పైనే అయినా , మీరు జవాబిచ్చినందుకు థాంక్స్.

        నేను ఇది ఈ మధ్యనే తెలుసుకున్నాను . పుదీనాని ఎండబెట్టి కూడా , ఆ పొడి ని వాడితే అదే వాసన వస్తోంది .

  • http://www.keylogger.in download keylogger

    Thanks for the recipe , i will try this for sure. It looks so easy make and delicious to eat.

  • http://indianrecipesforall.com Plato P.

    that sure do look delicious! I gotta try it!
    I too have a recipe blog dedicated to indian dishes.I Just started it! Please come and visit and give your valuable suggestions! :)

  • http://indianrecipesforall.com Plato P.

    that sure do look delicious! I gotta try it!
    I too have a recipe blog dedicated to indian dishes.I Just started it! Please come and visit and give your valuable suggestions! :)

  • Shoba Shrinvasan

    Hi Sailu,
    You are oficially killing me with this dish. It looks so beautiful and perfect and round and crisp and heavenly!!! Amazing clear and sharp pics only add to the torture!
    I can never get my self top deep fry as I feel I am getting loaded on calories! Shallow fy version with the final broil in the oven helps a lot!
    Shobha

  • Shoba Shrinvasan

    Hi Sailu,
    You are oficially killing me with this dish. It looks so beautiful and perfect and round and crisp and heavenly!!! Amazing clear and sharp pics only add to the torture!
    I can never get my self top deep fry as I feel I am getting loaded on calories! Shallow fy version with the final broil in the oven helps a lot!
    Shobha

  • Shoba Shrinvasan

    Hi Sailu,
    You are oficially killing me with this dish. It looks so beautiful and perfect and round and crisp and heavenly!!! Amazing clear and sharp pics only add to the torture!
    I can never get my self top deep fry as I feel I am getting loaded on calories! Shallow fy version with the final broil in the oven helps a lot!
    Shobha

  • http://sweetsfoods.com/ Gera

    Hi Sailu,

    Those chips look fabulous, golden and crispy – I’m hungry and I’ve dozens in front of my screen :)

    Cheers,

    Gera

  • http://sweetsfoods.com/ Gera

    Hi Sailu,

    Those chips look fabulous, golden and crispy – I’m hungry and I’ve dozens in front of my screen :)

    Cheers,

    Gera

  • http://sweetsfoods.com/ Gera

    Hi Sailu,

    Those chips look fabulous, golden and crispy – I’m hungry and I’ve dozens in front of my screen :)

    Cheers,

    Gera

  • http://sweetsfoods.com/ Gera

    Hi Sailu,

    Those chips look fabulous, golden and crispy – I’m hungry and I’ve dozens in front of my screen :)

    Cheers,

    Gera

  • http://www.anhsfoodblog.com/ anh@anhsfoodblog

    I absolutely love fried taro chips! yours are so golden and lovely looking.

  • Meghna

    Fabulous! They were sooo tasty and easy to make. My 1 year old and 3 year old loved them and husband ate whole batch by himself!

  • Elcyreddy

    one suggestion sailu garu…u can add finely chopped curry leaves also to this one…the flavor f curry leaves also gets mixed and it will smell and taste heavenlyyy..!!!!

    • Anonymous

      Absolutely agree with you.