Wash taro root and boil in a stockpot of water until firm but fork tender. Strain and let taro roots cool to room temperature.

Peel the skin of each taro root once cooled.

Slice the taro root into thin rounds.

Add ghee to large skillet on medium heat.

Add carom seeds, cumin seeds, and asafetida. Let fry for a minute or two.

Add taro to skillet and sprinkle all spices and salt. Toss taro carefully without breaking with spices. Add more ghee if you need it.

Sautée taro on low-medium heat until they become golden brown and crispy.

Taste and adjust salt and spices as needed.

Remove taro onto a serving platter and garnish with cilantro.

Serve hot!