Dry Chatpati Arbi

Name: Dry Chatpati Arbi
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 grams colocasia roots/arbi boiled; 1 teaspoon carom seeds (ajwain); 1/4 teaspoon heeng /asafoetida; 1 teaspoon coriander powder; 1 teaspoon red chilli powder; 1 teaspoon dry mango powder (amchur); 1 teaspoon chaat masala; 1/2 teaspoon garam masala; 1 tablespoon oil for shallow frying; 1 tablespoon chopped coriander or fresh mint leaves for garnishing; 1 teaspoon salt

Sanchita Mittal @sm_thechef

Delhi

#GA4 #week11 #arbi

Sanchita Mittal @sm_thechef

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Ingredients

25 minutes

4 servings

500 gramscolocasia roots/arbi boiled
1 teaspooncarom seeds (ajwain)
1/4 teaspoonheeng /asafoetida
1 teaspooncoriander powder
1 teaspoonred chilli powder
1 teaspoondry mango powder (amchur)
1 teaspoonchaat masala
1/2 teaspoongaram masala
1 tablespoonoil for shallow frying
1 tablespoonchopped coriander or fresh mint leaves for garnishing
1 teaspoonsalt

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Steps

25 minutes

1

Heat oil in a pan and add asafoetida and carrom seeds, let it splutter for a few seconds
2

Peel each boiled arbi and press lightly in between your palms
3

Now add all the pressed arbi in hot oil
4

Sprinkle all the spice powders, one by one including chaat masala and salt
5

Now let it cook on medium flame for a minute and then flip all the arbi one by one and let cook from other side on a low medium flame.
6

Switch off the flame when all the arbis are golden brown in colour and serve hot with chapati or parantha after garnishing with chopped coriander leaves