Preparation of Tapioca
The process begins with the selection and preparation of the cassava root, also known as tapioca or kappa in Kerala. The outer skin and inner rind of the cassava tuber are removed. The cassava is then washed thoroughly to remove any dirt or debris.
Cutting and Soaking
The cleaned cassava is then cut into the desired shape for the chips. This can be done in several ways:
- Strips: The cassava can be cut into thin strips, which is considered tastier by some.
- Roundels: Alternatively, the cassava can be sliced into roundels using a knife or a vegetable slicer.
After cutting, the cassava pieces are soaked in water. This step serves two purposes:
- Removing Cyanide: Soaking helps to remove some of the cyanide content present in the cassava, which can be toxic if not properly processed.
- Removing Excess Starch: Soaking also helps to remove excess starch from the cassava, which can prevent the chips from becoming overly sticky during frying.
The cassava strips or roundels are rinsed multiple times until the water runs clear. They are then soaked in water for about 30 minutes.
Drying
After soaking, the cassava pieces need to be dried to remove excess moisture. This is crucial for achieving a crispy texture when frying. The cassava pieces are typically layered on a paper towel to absorb the moisture.
Frying
The next step is deep-frying the cassava pieces. Here's the process:
- Heating the Oil: Heat oil in a wok or deep fryer to a temperature suitable for deep-frying. Rice bran oil is a common choice.
- Frying in Batches: Add the cassava pieces to the hot oil in batches, avoiding overcrowding the wok. Overcrowding can lower the oil temperature and result in soggy chips.
- Frying Time: Fry the cassava pieces until they turn golden brown and crispy. The frying time will vary depending on the thickness of the slices and the oil temperature.
- Adding Salt (Optional): If salt is added during frying, it can be mixed with water and added to the oil when the chips are about 3/4 done. This helps the salt adhere to the chips.
- Adding Curry Leaves (Optional): Curry leaves can be added towards the end of the frying process to add flavor and crispiness.
Seasoning
Once the chips are fried, they are seasoned. This typically involves:
- Draining Excess Oil: The fried chips are drained on paper towels to remove excess oil.
- Adding Salt and Chili Powder: Salt and chili powder are added to the chips and tossed to ensure even distribution.
The final step is storing the chips. The chips should be allowed to cool completely before storing them in an airtight container to maintain their crispness.
The final product is a crispy, flavorful snack that is a popular treat in Kerala.
