Tapioca chips or kuchi kilangu chips as they are called in Tamil was a favorite snack item when we were kids. The thick cut and crunchy chips with spicy seasoning but a sweetness of its own was a lot different than eating the ubiquitous potato chips and they were not as common as the potato chips. To confess I had not eaten boiled tapioca or cooked fresh tapioca before I came here to the US, unless I ate some without knowing what it was.
I used to be so fond of it that it was regular on my weekly grocery list. Then as with everything else it completely stopped. A couple of weeks ago I picked it up to roast it and now I am hooked again.
Tapioca Roast - Kuchi Kilangu VaruvalLike what you are reading? Subscribe!
Preparation Time:10 minutes
Cooking Time:25 minutes
- 2 medium size tapioca, peeled and cubed 1" pieces - about 4 cups
- 1 tbsp sambhar powder or 1/2 tbsp red chili powder
- salt to taste
- seasonings: cumin seeds
- 1/2 tbsp oil
Serve as a side for rice or as an appetizer.
- Boil a pot of water and add the cubed tapioca and let it cook for about 6-8 minutes. Check often because you don't want this to be mushy. It should be fully cooked but not falling apart. Drain and set aside.
- In a heavy bottomed pan add oil and when hot add the cumin seeds.
- Add in the drained tapioca pieces and stir fry for about 6-8 minutes. Toss at regular intervals and do not let it stick to the bottom.
- Add salt and the sambhar or chili powder and continue to saute for another 6-8 minutes till it gets crispy and the spice powder is well coated. You can saute it longer if you want to get it even more crispier.