Garlicky Tapioca (cssava root)fry (bhujia)

• Servings: 4
• Preparation time: 10 minutes.
• Frying time: 18 minutes.
• Total time: 28 minutes.

Tapioca or the popularly called “Sabudana” in India derives itself from Cassava roots (also known as Yuca in many regions of the world). It is known to have originated in Northern Brazil and eventually through ancient trade and world exploration must have reached across the South American continent and over to Africa and Asia. South Indian states contribute the major production of Cassava but the consumption is widespread across the country. It has the ability to grow in low-nutrient soil and harvest quickly. Also, it is loved for its culinary versatility and is a very malleable food product since it can be mashed ,cooked into soups or fried into a variety of fritters.

It being a major source of carbohydrate and tasting like a potato, it was an obvious choice for me to experiment with it to make Tapioca/Cassava Fries/Bhujia/Bhaaja (popularly called in Northern India).

Have it mixed with garlic and usual spice mixes in an Indian fried dish to give it an earthen, smoky flavor.

Nutritional value:

It is good source of energy; low in fat and sodium, very nutritious as it contains carbohydrates and rich in calcium and vitamin.

Ingredient:

• Tapioca: 300 gm
• Mustard oil: 3 tablespoon
• Chilli powder: half teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: one teaspoon
•  Salt: 1 teaspoon (as per taste)
• Chopped Coriander leaves: 2 tablespoon
• Mustard seed: half teaspoon
• Garlic: one pod.
• Garlic paste: ¼ teaspoon
• Green chilli: 6-7 no.

Preparation:

1. Peel off and chop tapioca into thin slice, Keep aside.
2. Chop garlic longitudinally into thin slices. Keep aside.
3. Chop green chilli longitudinally, discard seeds. Keep aside.

Method:

1. Heat oil in a heavy bottom pan; add mustard seeds, sputter for few seconds, add a pinch of turmeric powder.
2. Add sliced garlic and tapioca; stir fry on medium flame, fry until half done, (About 5-7 minutes), add garlic paste and salt, continue to fry for couple of minutes.
3. add chilli powder, coriander powder, turmeric powder; fry till vegetables are done(about 3-4 minutes), add green chilli and continue to fry for couple of minutes.
4. Now “Garlicky Tapioca fry (bhujia)” is ready to  be served.
5. Garnish with chopped coriander leaf.
6. Note: heavy bottom pan and low heat works better.
7. This is served as a side dish with chawal- dal or paratha.
9. 

10. 

    

    

    

    

    

    

    

    

    

    

    

Garlicky Tapioca (cssava root)fry (bhujia) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.