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Arbi | Colocassia| Taro Roots

Arbi | Colocassia| Taro Roots

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Sukhi Arbi Ki Sabzi Recipe

Colocasia is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. It is believed to be one of the earliest cultivated plants.

  • 250 gms arbi/colocasia roots
  • 1 and half tsp ajwain/carom seeds
  • 1 tsp coriander powder/dhania powder
  • 1 tsp red chili powder/lal mirch powder
  • 1 tsp amchur/dry mango powder
  • oil for frying
  • few fresh mint leaves for garnishing
  • rock salt or sendha namak if making for fast or regular salt for other days.
  • water to cook the arbi

  1. pressure cook, steam or microwave the arbi till they are almost cooked.
  2. drain. take each arbi in your hand and peel of the skin.
  3. now if you want then lightly press the arbi with your hands.
  4. shallow or deep fry the arbi in oil till golden brown.
  5. in another pan, add little oil.
  6. add the carom seeds and fry for a minute.
  7. now add both the spice powders, coriander and red chili powder.
  8. mix well and add the fried arbi to this seasoning. mix the arbi well.
  9. add amchur powder and salt. mix again well.
  10. garnish sukhi arbi with some chopped mint leaves and serve hot.
while peeling the arbi, apply some oil to your fingers and peel. 
while frying the spice powders, do so at the lowest flame. if need be you can switch off the gas. the spice powders,especially chili powder tends to burn quikly on a high heat.

the sukhi arbi can also be served as a snack or starter.

Arbi Tikki Recipe

  • 2 cups boiled and mashed
  • ¼ tsp red chilli powder
  • 1 green chilli
  • 1" piece of ginger
  • 2 pods of garlic
  • ¼ tsp roasted cumin powder
  • ¼ tsp garam masala
  • 2 tbsp rice flour or cornflour
  • Salt
  • Oil

  1. Wash the arbi and cook it in a pan or pressure cooker with enough water to cover.
  2. Cook until they are soft (pressure cooker 2 whistles or 15 minutes)
  3. Cool it down and peel the skin
  4. Mash with a potato masher
  5. Grind the green chilli with ginger and garlic to a coarse paste.
  6. Mix the Arbi with the chilli ginger garlic paste, chilli powder, cumin powder, garam masala, and salt.
  7. Make sure it's well mix thoroughly
  8. Add the rice flour or cornflour to make the mixture easy to shape.
  9. Once the mixture comes together, shape into round discs.
  10. Heat oil in a pan to shallow fry the arbi tikki
  11. Fry each tikki gently into the hot oil and until golden brown
  12. Drain on paper towels
  13. Serve hot with chutney as a snack.

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