Taro corms are edible in many ways, as an ingredient in curries, steam-cook, roast, fry or deep fry. This time I decided to roast it with lots of chilli powder. The taro that I got from the Indian grocery store here tasted a little bit different from the taro we used to get in Kerala; may be it's a different variety of taro!
Recipe courtesy: Food with a pinch of love
I used only taro here and avoided potatoes as suggested in the recipe. I'm sure it will taste even better with potatoes. Next time I'm going to try that.