Tapioca snack
Ingredients:
1 kg frozen kappa
1 tsp salt
5 cloves garlic, finely chopped
1 tsp crushed red chili flakes
4 sprigs fennel leaves, finely chopped (or substitute with coriander or curry leaves)
½ tbsp pink salt
5 tbsp cornflour (or 3 tbsp cornflour and 2 tbsp rice flour)
Oil, for frying
Preparation
Boil the kappa with water and 1 tsp of salt until softened. Drain the water completely .Mash the Kappa: In a bowl, mash the boiled kappa thoroughly until there are no lumps. Ensure it’s mashed while still hot . Remove any fibrous strands .To the mashed kappa, add the chopped garlic, crushed red chili flakes, fennel leaves, and pink salt .Incorporate Cornflour: Add 3 tablespoons of cornflour to the mixture and mix well. Then, add the remaining 2 tablespoons of cornflour (or the rice flour) and continue to mix until everything is well combined . The mixture should be slightly sticky .Use a teaspoon to scoop small portions of the mixture. No specific shape is required .Heat oil in a pan over medium to low heat . Gently drop the kappa mixture into the hot oil. Fry until golden brown and crispy, about 2-3 minutes .Remove the fried snacks from the oil and place them on a sieve or paper towel to drain excess oil and let them cool slightly .Once cooled, transfer the kappa snacks to a serving plate.
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