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