Arbi or colocasia is a root vegetable that may not be the first choice for many but I love its starchy taste accompanied by mild sweetness and nuttiness.The plant is perennial mostly cultivated for its roots and is supposed to be native to Southern India and south East Asia but is widely grown all over India and other parts of the world as well.The roots are widely consumed as a vegetable and so are its leaves in different forms.The leaves and the roots contain skin irritants called raphides(needle shaped crystals of calcium oxalate) hence it is advisable to boil and then process and consume.If any dish demands for raw and peeled colocasia roots or leaves always grease hands generously or can even wear gloves.
So by now you all must be wondering whether it is worth the effort or not.I would here say a big YES .Try the recipe given below and your effort will get automatically proved and you may even come up with a recipe of your own.
- 500 gm medium size arbi/colocasia roots
- 2-3 tbsp of corn flour or maida (all purpose flour)
- 1 tsp carom seeds(ajwain)
- 1/ 2 tsp hing
- 2-3 flakes garlic chopped
- 2-3 whole dry red chilies
- 1 tsp kashmiri red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- Salt to taste
- Few curry leaves(optional)
- 4-5 tbsp of oil/ghee
- Boil and peel the arbi .
- Apply flour on both the palms and press each arbi between the palms and flatten them like a patty.The pressed arbis will acquire a thin coating of the flour.
- Prepare all the arbis as in the step above and shallow fry them till they are crisp and golden.
- In a separate pan heat ghee /oil.Crackle the ajwain(carom) seeds.followed by garlic and whole chilies.Fry them a bit and then add curry leaves ,turmeric powder,chili powder and coriander powder.
- Roll the fried arbis in the spice mixture.Add some amchur (dry mango powder) and salt to taste.
- Its ready to be served.It can be served as an appetizer or as a side dish to an Indian meal.
SO ENJOY THE CRISPY AND SPICY ARBI…………………………………TILL I AM BACK!!!!