How is the week going through ? Are you excited for the upcoming holidays and the Christmas celebrations ? Have you already started the Christmas decorations and getting aliged for the Santa party..? I am sure you must be 🙂
I am too excited for celebrating the same, every year on Christmas I make up my mind to buy a beautiful tree and love decorating it with ornaments. Its so much fun ..hahaa..
Now, as the little vacation is approaching, I know some of you might also have plans to go out to visit family and friends and some of you might just stay back at home and enjoy the snowy Christmas. I will also share some quick and easy recipes this week and in the coming weeks which you might like to make during this vacation period. Today I will start with a recipe which is truly dedicated to my senior and my friend. She is back in India right now and she taught me on how to actually play with this tricky vegetable Called Arbi in India a.k.a Taro Root.
Arbi or arvi is a vegetable that grows underground. It as significantly large leaves that cause irritation of the skin while peeling. The vegetable is known by a number of names in different regional languages in India. However, when it comes to English, it’s popularly known as “Taro root” vegetable or “Eddoe”.
The health benefits of taro include its ability to improve digestion, lower your blood sugar levels, prevent certain types of cancers, protect the skin, boost vision health, increase circulation, decrease blood pressure, aid the immune system and prevent heart disease, while also supporting muscle and nerve health.
So, without much ado, lets start to dig in !!
Preparation Time : 10 minutes, Cooking Time : 12 minutes, Calories : 194 Calories/Serving
- Oil – 5 to 6 tablespoons.
- Arbi or Taro Root – 1 kg
- Salt – As needed
- Turmeric Powder – 1 and half tablespoons
- Red Chilli Powder – 1 tablespoon
- Kashmiri Mirch Powder – 1 tablespoon
- Coriander Powder – 1 and half tablespoons
- Garam Masala Powder – 1 and half tablespoons
- Dry Mango Powder – 1 tablespoon
- In a pressure cooker add water and Arbi and allow it to cook on a medium flame.
- After 2 whistles, allow it to cool down and open the lid of the pressure cooker. You will notice that the Arbi has gone softer in texture.
- Now, apply oil in hand and start peeling off the skin of Arbi. This is to avoid any kind of itching or irritating sensation to the hand.
- Once all the Arbis are peeled, cut them in half with a knife and press them with both the hands so that they form the shape of a cutlet.
- Now in a pan, add oil and allow it to heat.
- In another bowl add all the dry spices – Salt, Turmeric Powder, Red Chiili and Kashmiri Chilli Powder, coriander powder, garam masala powder and Dry mango powder. Mix it well with a spoon.
- Now, take the arbi and dip it in the spice mix ( both the ways) and allow it to shallow fry in the oil.
- Repeat this step for all the pieces and allow it to fry for 8-10 minutes.
- Now flip the side of the Arbi and cook it again for 7-8 minutes, You will notice a change in the colour to golden brown.
- If you want to avoid oil, please perform the same steps until Step 6. Use an airfyer instead of shallow frying them. They would come out amazing as well.
- Arbi Fry is now ready to be served.
I did try both the ways – Shallow fry and Airfry and both came out fantastic as expected. I really liked the crunchy yet gooey texture of the Arbi. It goes very well with chapati or Paranthas. It can also be eaten along with Daal/Rice.
I am posting a picture below of the recipe which I made over the weekend and I simply loved it ..haha.
You must try this at home as it is very quick and easy. If you like this and the content of my blog, please send me a thumbs up and follow me on wordpress.