Arbi Took chaat

Name: Arbi Took chaat
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 10-12 arbi (small size); As required Oil to deep fry; as per taste For the special masala; 1/4 tsp red chili powder; 1/4 tsp garam masala; 1/4 tsp jeera powder; 1/4 tsp salt; 1/2 tsp. chaat masala; As Required For garnish; 1/4 cup nylon sev or bhujia; 2-3 tbsp pomegranate seeds; A few ginger julliens; A few beetroot julliens; As per taste Some chopped green coriander; as per taste For the plain raita; 1/2 cup curd; 1/2 tsp powdered sugar; 1/4 tsp salt or to taste; 1/4 tsp. bhuna jeera powder; As per taste For green chutney; 1 cup green coriander leaves; 3-4 green chillies roughly chopped; 1/2 onion roughly chopped; 1/2 tomato roughly chopped; 4-5 garlic cloves peeled; 2 tbsp curd; 1 tsp salt or to taste; 1/4 tsp black salt; 1/2 tsp jeera powder; 2-3 tbsp lemon juice

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#week11
Keyword: arbi
Colocasia, taro root or arbi as we all know it is a very common Indian vegetable. It is widely made in north Indian households as a curry or a dry preparation. Those who like it absolutely love it for those who don't I have made this wonderful chaat out of arbi. Arbi Took chaat, is deep-fried boiled chunks of arbi served with plain raita, spicy green chutney and tangy meethi chutney.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

30 minutes

2-3 servings

10-12arbi (small size)
As requiredOil to deep fry
as per tasteFor the special masala
1/4 tspred chili powder
1/4 tspgaram masala
1/4 tspjeera powder
1/4 tspsalt
1/2 tsp.chaat masala
As RequiredFor garnish
1/4 cupnylon sev or bhujia
2-3 tbsppomegranate seeds
A fewginger julliens
A fewbeetroot julliens
As per tasteSome chopped green coriander
as per tasteFor the plain raita
1/2 cupcurd
1/2 tsppowdered sugar
1/4 tspsalt or to taste
1/4 tsp.bhuna jeera powder
As per tasteFor green chutney
1 cupgreen coriander leaves
3-4green chillies roughly chopped
1/2onion roughly chopped
1/2tomato roughly chopped
4-5garlic cloves peeled
2 tbspcurd
1 tspsalt or to taste
1/4 tspblack salt
1/2 tspjeera powder
2-3 tbsplemon juice
as per tasteFor meethi chutney
1 cupsugar
1/4 cupamchoor power
1 cupwater
1 tspsalt or to taste
1/2 tspred chili powder
1/2 tspbhuna jeera powder
1/4 tspblack salt

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Steps

30 minutes

1

To make the arbi chaat, first wash the arbi nicely. Add all the arbi to a pressure cooker, add a cup of water and cook till three whistles.
2

Let the pressure drop and the arbi cool down. Peel the arbi.
3

Now mix all the ingredients for the special masala.
4

Take a arbi and flatten it a bit between your palms.
5

Now make a slit horizontally halfway through. Fill the arbi with the special masala. And flatten lightly between the palms again. Make all the arbi pieces like this.
6

Heat oil in a kadai and deep fry the arbi till golden brown and crisp.
7

To make the raita, whisk the curd till smooth. Add few spoons of water if it's too thick. Add the rest of the ingredients and mix well.
8

To make the chutney put all the ingredients in a grinder jar and grind to a smooth paste. Use some water if needed
9

To make the meethi chutney mix sugar, water and amchoor powder in a heavy bottomed pot. Bring it to a boil and cook till it thickens. It takes about 20 minutes. Sieve the mixture and let it cool. Add all other ingredients. Check the seasoning.
10

To make the chaat, place fried arbi pieces in a platter. Sprinkle some leftover special masala on the top. Now add some plain raita.
11

Sprinkle some green chutney and meethi chutney.
12

Now add all the garnishes like nylon sev, pomegranate seeds, ginger julliens, beetroot julliens and chopped green coriander. Serve immediately.

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Swati @swati_17

on November 26, 2020 13:49

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati