Tapiaco |maravalli kizhangu 1 big Oil to deep fry Salt as needed Red chili powder to taste
Peel the skin of the tapioca and wash it nicely. Pat dry it.
Cut them into slightly thick roundels. Else you can use a mandolin slicer and make them into bit thick slices. Stack the roundels.
Cut them into thin sticks. If the sticks are thick, it will be soggy after fried. To make it crispy, cut them into thin sticks.
Heat the oil for deep frying. When the oil is hot, bring the flame to medium and fry the kappa sticks in batches. Once they turn nice golden brown colour, take it out from the oil and drain it in a kitchen towel. Repeat this for the rest of the maravalli sticks. Sprinkle salt and red chili powder as needed.
Mix it well and keep it in a airtight container.
This chips can be kept in a airtight container for a week. Ensure that the container is dry and always handle with clean dry hands.
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