Kappa kilangu chips or Kuchi kilangu chips is one of my most favorite snacks. In India it was not necessary to make this at home, as we could get it anywhere. This is a popular street food in Tamilnadu and Kerala. There we can see guys frying these chips in the street corners along with plantain chips and selling in carts. Many years back I heard a few tips on this recipe from a friend. She was the one who told me that this chips should be made after parboiling the roots. Before that I tried peeling the raw yucca root and believe me, it needs more energy. But parboiling makes the peeling so much easier. So I highly recommend doing that step before peeling the tapioca root.
We can buy this yucca root in all American grocery stores . Mostly it costs around 79 cents / lb . Few months back I made this 'kuchi chips' and it tasted extremely fresh , crispy and delicious. I love the way hubby dear enjoyed it ☺and I will say this is worth a try ☺
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| Kappa kuchi chips |
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| Yucca root / Tapioca / Mara valli kilangu / Yelu ilai kilangu / kappa kilangu |
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| Cut into 2 - 3 inch long pieces |
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| Parboil the kappa kilangu |
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| Remove the skin |
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| Make very thin slices |
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| kappa slices |
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| Fry the kappa kilangu in small batches |
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| Drain oil in a paper towel |
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| Add salt, red chili powder and devour this crispy yucca fries. |
Ingredients:
Yucca root (kappa kilangu) - 1 lb (1/2 kg)
Oil - for deep frying
Salt - to taste
red chili powder - 1/2 tsp
Method:
Cut the yucca root into 2 to 3 inch long pieces.
Bring a large pot of water to rolling boil.
Add the yucca root pieces. Keep boiling and cook for 2 - 3 minutes (so that peeling is easy).
Drain the hot water and add cold water (room temp).
Using a knife peel off the skin.
Cut it into small strips and then cut it into thin long pieces (thinner than French fries).
Heat oil in a frying pan.
Fry the yucca chips in small batches in medium heat.
Take out, keep in kitchen paper towels and drain oil.
Then put all the fries in a container. Add required salt, chili powder and shake well.
Let cool completely and keep in airtight container.
Kappa kilangu chips is ready!
Serving suggestion:
Serve as snack.
