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2 from 3 votes

Ajwaini Masala Arbi ,Colocasia ,Taro Root fry

Ajwaini masala arbi - Colocasia ,Taro root cooked with mild Indian spices.

Prep Time10 mins
Cook Time10 mins
Total Time20 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.