Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. Taro Root is an exceptionally healthy food,
Chatpati Arbi can be made with boiled arbi and raw peeled arbi both ways and both taste great but slight different. Today I am going to tell you the recipe that I made with the boiled arbi. It’s very easy to make and tastes delicious…
I too am not a great fan of arbi, but when I tried making arbi by this method not only me but whole family members loved it. It goes well with simple Dal Rice or even with Paratha or Puri.
Also, don’t forget to check one of my favourite Arbi snacks Arbi Paneer Tikka.
Chatpati Arbi(Taro Root /Colacassia )
- 500 gm Taro Root (Arbi)
- 1.5 tsp Coriander Powder
- 1.2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder (As Per Taste)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Ajwain (Carom Seeds)
- 3/4 tsp Amchur Powder (Raw Mango Powder)
- A Pinch Asafoetida
- Salt to taste
- 1/2 inch Ginger Finely Chopped
- 2 Pcs Green Chilli Chopped
- 2 Tbsp Mustard Oil
- 2 Tbsp Coriander leaves Chopped
- 1 Pkt Maggie Masala
- Wash and pressure cook the arbi for 1 whistle on medium flame. Switch off the flame and let it get cooled.
- Peel of the arbi and some oil in your palm and cut into a circle.
- Now heat oil in a pan, add cumin seeds, mustard seeds and carom seeds Let it gets splutter.
- Now add chopped ginger and green chilli. ( Make sure the flame of the gas is on medium). Mix well.
- Now add arbi and mix well, so that arbi is well coated. Now add salt and mix well.
- Now add maggie masala and chopped coriander leaves. Mix well. Close the pan with a lid and let it get cooked for 2-3 minutes.
- Chatpati Arbi is ready to eat.