Arrowroot flour is a versatile ingredient made from the root vegetable arrowroot which is shredded, dried and made into fine powder. The original colour is creamy baige but while processing, it is bleached to a clear white colour.
Arrowrootflour is used for fasting or vrat or upwas recipes as it's a root vegetable source. It's used to make tikkis, cutlets, fried recipes, poori, parathas and pancakes. In the food industry, it is used to thicken creamy soups and gravies, for crispy texture in fried snacks, in ice creams, jams, jellies and ketchups as a coagulant. It absorbs moisture so keeps savouries crispy. It's a source of energy and carbohydrates along with some micro nutrients. I have used it in Tomato soup which is a winter special and so delicious.This is my recipe, you can add variations.
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