Chatpati Arbi – Spicy Colocasia roots
 A tasty Colocasia root / Arbi recipe, to be served as a dry side dish or to carry in your lunch box. The Gram flour along with dry mango powders cover the relatively neutral in taste taro roots. caraway seeds and asafoetida add a nice flavour and also aid digestion.
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time | Passive Time |
| 20minutes | 30minutes |
|
|
Ingredients
- 1/4cup Besan Gram Flour/
- 1/4teaspoon Heeng Asafoetida/
- 1/2teaspoon Ajwain Caraway seeds/
- 1/2Teaspoon Jeera Cumin Seeds/
- 2 ChillyGreen finely chopped
- 2teaspoons corianderPowder
- 1/4teaspoon red chilliPowder
- 2teaspoons Aamchur Mango Powder/ Dry
- 1/4teaspoon garam masala
- 1/2 lemon
- To Taste salt
Instructions
- Wash the Arbi and place it in a pressure cooker filled with about 4 cups of water. Lower the flame after first whistle and switch off after the second whistle. If arbi is small in size one whistle is enough.
- After 30 minutes, drain the water and peal arbi and cut it into thick slices of 1/4″.
- Heat oil in a pan and add asafoetida. Then add caraway and cumin seeds. When the seeds crackle and are golden brown add gram flour and roast on a slow flame.
- When the gram flour starts turning red add green chillies and stir. When the gram flour is roasted well, add coriander powder, red chilly powder and dry mango powder and continue to stir.
- Add sliced Arbi and salt and stir till the gram flour and all the spices cover the arbi slices and arbi is not sticky.
- Squeeze half a lemon and garnish with mint.
- Serve with Chapati / Paratha
Recipe Notes
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