Batter-Fried Taro Root with a Peanut-Garlic Sauce

Arbi Pakode Chi Bhajee

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Frankly, I could eat the batter-fried taro root as is, without sousing it with the equally addictive peanut-garlic sauce. Go ahead and snatch a fried piece or two, and do take note of how much firmer (albeit slightly dry) this tastes when compared to the steamed pieces in the other curry recipes.


  • 1 pound taro root (see box)
  • ¼ cup chickpea flour
  • 2


  1. Peel the gnarly-looking taro roots with a swivel peeler or a paring knife. Thoroughly rinse them under running water. They will be extremely starchy and slippery (no matter how much you rinse, the slipperiness will never go away). Cut each root into 2-inch cubes. Place them in a medium-size saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the