Seppankilangu Masala Varuval

This is one of those addictive, no-one-can-eat-just-one kind of dish. Seppankilangu Masala Varuval (Taro Masala Fry) is a spicy shallow fried version of the arbi/taro root and is a tasty side dish for dhal rice or curd rice. 
I also have posted another version of this Seppankilangu Varuval earlier.

Ingredients:
Serves - 2-3
Taro / Arbi / Seppankilangu - 6
Corn Starch - 2 tsp
Sambar Powder - 2 tsp
Curry powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Salt - 1/2 tsp or to taste
Oil - 2 tbsp

Method:
Pressure cook the arbi for 2 whistles. When done, drain, cool and remove skin. Slice into thin discs and set aside. Mix the rest of the ingredients with water to make a thin paste (except oil). The paste should be in a batter consistency, not too thin. Heat 1 tbsp of oil in a flat, wide non-stick pan, coating the pan evenly. Dip the cut arbi discs into the spice paste and shake off excess. Place in the heated pan. Repeat for the other pieces until pan is full. Fry until it is golden. Flip over and continue to fry the other side. When full done and crispy remove and drain on a kitchen tissue paper. Repeat for the next batch with remaining oil if needed. This fry is a great snack in itself, but I served with sambar rice.