Wash the vegetables nicely and pressure cook with 2 cups of water. Only give one whistle or else taro root will become mushy. Remove the skin, chop and keep it aside.

In a mixing bowl, add gram flour, rice flour, chilli powder, turmeric powder, salt, coriander powder and mix it well. Now add chopped taro root and mix it well.

Heat a frying pan and add oil and mustard seeds.

When the mustard seeds crackle add a pinch of asafoetida and curry leaves and saute for few seconds.

Now add taro root and roast them on medium flame. Make sure not to burn them, so keep stirring.

Transfer in a bowl and serve.