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Ajwaini Masala Arbi ,Colocasia ,Taro Root fry
Ajwaini masala arbi - Colocasia ,Taro root cooked with mild Indian spices.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
fasting recipe, Side Dish, snacks/starters, Tiffin recipes
Cuisine:
Uttar Pradesh Cuisine
Keyword:
ajwain, Arbi, arbi masala, Colocasia, crispy
Servings:
4
Author:
Anjana Chaturvedi
Ingredients
500
gms
Taro roots / Arbi / Colocasia
1
tbsp
Ginger / Adrak
grated
1
tsp
Carom Seeds / Ajwain
Bishop’s Weed
1/4
tsp
Asafoetida / Hing powder
1/2
tsp
Salt / Namak
1
tsp
Red Chilli powder / Laal mirch powder
1/2
tsp
Turmeric Powder / Haldi Powder
1/2
tsp
Mango Powder / Amchoor Powder
1/3
tsp
Garam Masala Powder
1
tsp
Lemon Juice / Nimbu Ka Ras
2
tbsp
Fresh Coriander / Cilantro / Hara Dhaniya
3
tbsp
Refined oil-1 tsp
Instructions
Wash and pressure cook arbi for 2 whistles or boil in a pan till just done. Do not overcook.
Peel and divide each arbi in two pieces.
Heat oil in a pan, deep fry arbi slices till golden brown in color on high flame.**
Drain and keep aside.
Heat 3 tbs of oil in a pan,add ajwain and asafoetida,and when it starts crackling, lower the heat and add grated ginger and stir.
Now add the garam masala, turmeric and chili powder, mix and then add the fried arbi pieces
Stir to mix all the spices with the arbi pieces. Add salt, mango powder, chopped coriander and mix again.
Sprinkle lemon juice and serve.
Serving suggestions: Can be served as an appetizer or as aside dish with rice and daal combo or rotis.
Notes
Note-
**you can make this dish without frying the arbi too. Frying is done to reduce the slimness of the arbi.