How to make Taro Root Lollipop | Lollipop Recipe | Taro Root Recipe | #TaroRootLollipop

arbi

🥗Healthier: sweet potato

💰Cheaper: potato

Sweet potato offers a similar texture with added nutrients.

besan

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

All-purpose flour is often less expensive and readily available.

Welcome viewers and wish them a happy new year.

Introduce the recipe as a gluten-free and vegan dish.

Mention that ingredients are listed in the description box.

Use double frying technique for the recipe.

Mix all dry ingredients (salt, roasted cumin powder, dry mango powder, Kashmiri red chili powder, red chili powder, pink salt) in a bowl and keep it aside.

Heat vegetable oil in a pan to 350 degrees Fahrenheit.

Deep fry or shallow fry the boiled taro root until golden brown, looking for a Maillard reaction for flavor.

Ensure the taro root is evenly cooked and golden brown.

Use a paper towel to flatten the fried taro root into a patty and let it cool completely.

Explain that cooling allows moisture to migrate to the surface, which will be boiled off during the second fry for extra crispiness.

Season the taro root immediately after frying to ensure the seasoning sticks to the hot food and oil.

Lightly roast the spices to impart a smoky note and robust aroma to the dish.

If not eating immediately, place the fried taro in an oven at 200 degrees Fahrenheit to keep it crisp.

Adjust seasoning according to preference, balancing the spicy blend with the mild sweetness of the taro root.

Toss the fried taro with the spice mix to coat evenly.

Present the finished product on a paddle skewer to resemble a lollipop, complemented with yellow pepper and tangy mango salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens