Cheppankizhangu Fry is an all time favourite dish for everyone in the family. Kids will absolutely love this dish. It is crispy and soft. The spice level can be adjusted as per taste. The only messy part in making Cheppankizhangu Fry is peeling the skin of Cheppankizhangu and slicing them. Apart from that, it is quite easy to make.
Ingredients:
- 1/2 kg Cheppankizhangu
- 2 cups water
- Oil for deep frying
- Salt as required
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
Recipe:
Wash the cheppankizhangu a few times in water to get rid of mud and sand. Drain the water and transfer it to a pressure cooker with 2 cups of water.
Pressure cook it in a medium to high flame for one whistle. Let the steam settle. Drain the water in a colander and let it cool down.
Peel the skin and cut it length wise.
Heat oil in a kadai or a deep bottomed vessel. Keep the flame in medium and add a batch the sliced cheppankizhangu.
Fry them till they turn golden brown in colour. Take them out using a slotted ladle to drain excess oil and transfer it to a large bowl.
Repeat the process until all the cheppankizhangu are fried.
Now add salt, turmeric and chilli powder to the fried cheppankizhangu in the bowl.
Cover it with a lid and shake the bowl well so that it all mixes well together.
Crispy Cheppankizhangu Fry is ready to be served. It goes well with Sambhar, Sodhi, Dal or any variety rice.
Notes:
- To avoid itchiness in tongue and throat, use Cheppankizhangu that has dry skin. If it is even a little damp, make sure to use them after a few days so that the skin has dried.
- Do not cook for more than one whistle in pressure cooker as it might get all mushy.
- It gets a bit slimy once you peel of the skin and sticks in your palm and fingers while cutting them. Do not worry as you can easily clean it off with water.
- You can fry some curry leaves and add it to the fries as well.
