sukhi arbi recipe
Crisp, fried and tasty spiced arbi recipe.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 2 to 3
- 250 grams colocasia roots ( arbi or taro root)
- 1.5 teaspoon carom seeds (ajwain)
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon red chili powder (lal mirch powder)
- 1 teaspoon dry mango powder (amchur)
- oil for frying
- few fresh mint leaves for garnishing (pudina patta)
- rock salt or sendha namak if making for religious fast (or regular salt for other days)
- water to cook the arbi
Pressure cook, steam or microwave the arbi till they are almost cooked.
Drain. Take each arbi in your hand and peel of the skin.
Now if you want then lightly press the arbi with your hands.
Shallow or deep fry the arbi in oil till golden brown.
In another pan, add little oil.
Add the carom seeds and fry for a minute.
Now add both the spice powders, coriander and red chili powder.
Mix well and add the fried arbi to this seasoning. Mix the arbi well.
Add amchur powder and salt. Mix again well.
Garnish sukhi arbi with some chopped mint leaves and serve hot.
Tips for making sukhi arbi recipe:
- 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 quickly on a high heat.
- The sukhi arbi can also be served as a snack or starter.
- If making for vrat or fast, then don't add asafoetida (hing).
Calories: 262kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 1194mg | Potassium: 758mg | Fiber: 7g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 6.4mg | Calcium: 60mg | Iron: 1mg