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Punjabi Ajwainwali Arbi (Punjabi-Style Fried Colocasia With Carom Seeds)

This recipe is immensely close to my heart as it is my Angel Mother’s recipe which she would cook for me with so much love.

Crispy Arbi deep-fried to perfection and cooked with carom seeds with a mix of spice powders and green chillies slit and filled with salt.

Goes best with Ghi’ō naal chopdi hoye Roti (Roti on which clarified butter is applied)

Ingredients and Quantity:

Colocasia (Arbi) – 500 gm.

Carom Seeds (Ajwain), clean and sieve off the dirt- 1 tbsp.

Refined oil- As required to deep fry

For the Masala:

Red Chilli powder- 01 tsp.

Coriander powder- 03 tsp.

Turmeric powder- 1/4th tsp.

Mango powder- ½ tsp.

Chaat Masala – ½ tsp.

Salt – to taste

Water- 03 tbsp.

For the Tempering:

Refined Oil- 02 tbsp.

Green chillies with stem slit and filled with salt- 4 to 6


Wash the arbi to remove the mud as much as you can.

Pressure cook till 2 whistles if medium in size.

Cool down the arbi and remove the peel / skin.

In a non-stick kadhai add the oil for deep frying.

Once the oil is hot add the peeled arbi in small batches and fry it till reddish brown.

Remove on a kitchen absorbent paper to remove excess of oil.

In a small bowl add 04 tbsp. water and add all the powdered masalas mentioned in the Ajwaini Masala. Mix well and set aside.

Heat 2 tbsp. oil in a non-stick pan.

Once hot reduce the flame and add the ajwain, keep stirring to ensure that it does not burn,

Now add the green chillies, fry for a second.

Now add the prepared masala paste, increase the flame and sauté till the oil oozes out of the masala.

Now add the deep-fried arbi and mix it lightly ensuring the masala coats the arbi completely.

Serve hot.

Goes best with Ghi’ō naal chopdi hoye Roti (Tawa Roti on which clarified ghee is applied)