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  • Writer's picture Payal M.

Mum's Battered Taro Chips

Updated: Oct 17, 2023

Dalo or taro root is a a staple food in Fiji and beloved to both native Fijians and Indo-Fijians. The most basic way to enjoy this is to boil it and enjoy with some chutneys or dips. Very healthy and tasty. Boiled taro is soft and creamy and basically melts in your mouth. When there are leftovers the next day, we like to fry up the taro pieces either as is using Mum's Tasty Cassava chips recipe or we like to batter and fry as we have done here today. Battered taro chips are crispy on the outside, soft and melt-in-your-mouth inside and covered in warm and earthy spices. What's not to like?

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Funnily enough, in our home there is a slight conflict over how soft the boiled taro should be. My mum, sister and I like the taro to be super soft but my dad prefers it to be a bit more on the toothy side. What softness of dalo we eat depends on who boils it first. Lol. Does this happen in your home too? Anyways, today's recipe is super simple so I will not go over all the steps in extreme detail. You can watch the YouTube video tutorial though:

This makes a great rainy day tea-time snack! Or just an any day snack! Also, can be served as an appetizer. Serve warm with some chutneys and a cup of chai! Enjoy!

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Mum's Battered Taro Chips


Prep time 10 minutes

Fry time 20 minutes

Serves 4


Boiled 1/2 taro/dalo root sliced

1 cup AP flour

2 tbsp rice flour

2 tsp crushed garlic

1 tsp ginger

2 tbsp mild curry powder

1 tsp salt

1 tsp cumin seeds

1/4 cup chopped curry leaves (optional)

Handful of chopped cilantro (optional)

1 cup water

Vegetable oil for frying


  1. Wash, peel, cut dalo root into big equal-sized chunks.

  2. Boil in salted water until tender. Drain water and set aside dalo pieces.

  3. Mix all the ingredients together for the batter and add water in increments. Once the batter is well mixed and of a flowy consistency (like melted ice cream almost), then set aside.

  4. Slice dalo into 1/4 inch thick slices.

  5. Heat up oil on medium heat.

  6. Dip each dalo slice into batter and carefully add to heated oil. Oil should start bubbling right away as you add the battered slices. Look out for batter splattering back.

  7. Fry each side until golden brown and crispy. Fry battered dalo slices in batches.

  8. Drain excess oil on paper towels or a wire rack.

  9. Cool slightly before eating. Serve with tamarind, cilantro or mint chutneys.

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