Seppankizhangu Roast

The crispy roast is a mouth-watering and craving dish for any age
group. We recently made this recipe at home for a lunch menu during my visit to India. My MIL’s sister (Manju Chithi) suggested this recipe and gave tips on how to get them crispy and get the kizhangu well coated. She is a creative cook. Tries and explores new methods of cooking. 
You can always add any masala say garam masala, chicken 65 masala... to enhance the flavor to your taste. I liked the simpler version of just adding chili powder. 
Besan and rice flour are the key ingredients for the coating and crispness.

Preparation Time: 20 mins |Cooking Time: 15 mins |Serves: 4

Ingredients:

Seppankizhangu - 10 nos 

Ginger garlic paste - 1 tsp

Besan - 1 tbsp

Rice flour - 1 tbsp

Turmeric - 1/4 tsp

Chilli powder - 1 tsp

Salt to taste

Oil to fry

Method:

• Cook kizhangu with water. I pressure cooked it for one whistle. 

• Peel off the skin and cut into the desired shape.

• Now for the coating add all the ingredients, make a paste out of it.

• Coat each piece with the masala.

• When all pieces are coated fry them in oil.

• Turn and fry drain them on paper towels.

• The kizhangu is crispy and ready to eat.

Note:

1. You can first dust the kizhangu with rice flour before quoting with the masala for extra crispiness.