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Arbi Ki Bhujiya
Arbi Ki Bhujia- A delicious stir fry made with thinly sliced colocassia and few basic spices
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course, snacks/starters, Tiffin recipes, Travel Food
Cuisine:
Uttar Pradesh Cuisine
Keyword:
Arbi, arbi ki bhujiya, Colocasia, kachalu
Servings:
4
person
Author:
Anjana Chaturvedi
Ingredients
500
gm
Taro roots / Arbi / Colocasia
3/4
tsp
Turmeric Powder / Haldi Powder
1.5
tsp
Salt / Namak
1.25
tsp
Mango Powder / Amchoor Powder
2
tsp
Coriander Powder / Dhaniya Powder
1.5
tsp
Red chili powder
1/4
tsp
Garam Masala Powder
1
tsp
Lemon Juice / Nimbu Ka Ras
4
tbsp
Mustard Oil / Sarson ka tel
1
tsp
Carom Seeds / Ajwain
1/2
tsp
Cumin Seeds / Sabut Jeera
1/3
tsp
Asafoetida / Hing powder
4
tbsp
Fresh Coriander / Cilantro / Hara Dhaniya
chopped
Instructions
Wash and peel or scrape arbi/ taro root with a knife.
Make thin slices and keep aside, don't wash it after slicing else it become too slimy.
Heat oil in a heavy bottom pan and add the carom seeds and cumin.
When seeds start crackling add asafoetida and then add the turmeric powder.
Immediately add the sliced arbi and stir fry for a minute.
Add salt and mix well. cover the pan with a lid and cook on low heat.
Keep stiring it 2-3 times in between else it may stick or burn at the bottom.
When arbi slices become soft then add all the dry spices and mix well.
Stir fry for a minute and then switch off the flame.
Add lemon juice and fresh coriander ,mix and serve as a side dish or snack.