Arbi masala
Arbi masala, from above
VegVeganUttar Pradesh

Arbi masala

Colocasia boiled, flattened and crisped with ajwain and amchur. Crunchy outside, creamy within.

45 minTime
2 gProtein each
mediumSpice
The slippery root2 chapters · 1 min read

Make it your way

Grandma's wayFlattened arbi, ajwain, a crisp crust.
The original
233kcalsame
2 gproteinsame
6 gfibresame
45minutessame

Classic arbi masala.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Colocasia (taro root, eddoes)500 g arbi
Cooking oil (vegetable oil)2½ tbsp
Ajwain (carom seeds)1 tsp
Asafoetidaa pinch
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)¾ tsp
Coriander powder (ground coriander)2 tsp
Dry mango powder1½ tsp
Garam masala½ tsp
Green chilli1, chopped
Saltto taste
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Pressure cook the arbi in water for 2 whistles. Cool, peel and flatten each piece with your palm.
  2. 2Heat oil in a wide pan, add ajwain and asafoetida, then the arbi in a single layer.
  3. 3Sprinkle turmeric, chilli, coriander powder and salt. Cook without stirring for 5 minutes, then flip and repeat.
  4. 4Finish with amchur, garam masala, green chilli and coriander.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Arbi masala: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Beetroot paratha35 min
With a main Urad dal khichdi35 min
With a main Kathal ki sabzi50 min
To drink Thandai30 min
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