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Reference to Producing Extraordinary Nduma Patties/Taro Root Patties

Hoping to dine Nduma Patties/Taro Root Patties a luxurious restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with clear ways on cooking a Nduma Patties/Taro Root Patties like a famous chef made.

Nduma Patties/Taro Root Patties

We hope you got benefit from reading it, now let's go back to nduma patties/taro root patties recipe. To make nduma patties/taro root patties you need 12 ingredients and 13 steps. Here is how you achieve that.

To make an extraordinary Nduma Patties/Taro Root Patties, below are the components needed:

  1. You need 500 g of nduma or taro root.
  2. Provide 1/4 cup of fresh grated coconut.
  3. You need 1/4 cup of sabudana/tapioca pearls.
  4. Take 1/2 cup of roasted and shelled peanuts.
  5. Provide 1 tsp of ginger.
  6. Provide 1 tbsp of arrowroot or water chestnut flour (singhada flour) or cornflour.
  7. Get 2-3 of green chilis finely chopped or paste.
  8. Use 1 1/2 of – 2 tsp sendha namak (rock salt) or normal salt.
  9. Take 1 tsp of sugar.
  10. Prepare 2 tbsp of lemon juice.
  11. You need 1/4 cup of chopped fresh coriander (dhania).
  12. Get of oil for shallow frying.

After readying the components, next you are ready to cook your tasty Nduma Patties/Taro Root Patties by following the guidances below:

  1. Soak the sabudana in water for about 30 minutes. Drain out the water when required and dry them on a kitchen towel to remove the water..
  2. Peel and cut the nduma or taro roots into big chunks. Wash the pieces..
  3. Put the pieces in a saucepan. Cover it with water.Place the saucepan over medium heat and let the root boil till done. This takes about 15-20 minutes..
  4. Immediately remove nduma from the water into a bowl or plate and let it cool down completely..
  5. In the meantime, lightly crush the peanuts to get a coarse powder..
  6. Mash the nduma or taro root..
  7. Add all the remaining ingredients to it including sabudana.Mix well..
  8. Lightly grease your hands, take about 2 tbsp of the mixture and roll it into a ball. Flatten it slightly and shape it into a patti..
  9. Prepare patties with the remaining mixture. Let the patties chill in the fridge for at least 30 minutes or till required..
  10. Heat some oil for shallow frying in a wide frying pan or tawa over medium to high heat. When the oil is hot, gently arrange the patties in the frying pan. Let the underside cook till it becomes golden brown in colour. Gently flip them over using a spatula and a spoon. Let it cook till it turns golden brown..
  11. Remove from the frying pan and put the patties on a kitchen towel so the excess oil gets absorbed. Cook remaining patties in the same way..
  12. Serve hot patties with your favorite chutney or with a coconut and yogurt dip..
  13. For the coconut yogurt dip mix 1½ cups thick plain yogurt, ¼ cup grated fresh coconut, ¼ cup coarse peanut powder, ¼ tsp salt, ½ tsp green chili paste or 1 chili finely chopped and 1 tbsp chopped fresh coriander..

The leaf of the taro plant is eaten in a popular dish known as lau lau, which I also enjoy making. The roots are used in other traditional foods prepared by Hawaiians such as poi. Taro is a root vegetable often used in Asian cuisine. When cooked, it has a soft, starchy texture similar to potato but is a little more slippery - so kind of like a cross between okra and potato.. Heat up the oil in a frying pan and add the cornflour-coated patties once hot.

Recipe : Nduma Patties/Taro Root Patties

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