Arbi Ke Khaje

Ingredients                        

• 16 colocassia roots (arbi), boiled and peeled
• 2 tablespoons oil + for deep frying
• Salt to taste
• ¾ cup rice flour 
• 4 green chillies
• 20 curry leaves
• 2 medium onions, finely chopped
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon chaat masala
• 2 teaspoons Kashmiri red chilli powder
• 2 tablespoons coriander-mint chutney

Method

1. Heat sufficient oil in a kadai. 
2. Put the colocassia roots in a bowl, add salt and rice powder and mix well. Slide into hot oil, one by one, and deep-fry till golden and crisp. 
3. Slit and finely chop green chillies. Heat 2 tablespoons oil in a non-stick wok, add curry leaves and onions and sauté.
4. Drain colocassia roots on absorbent paper, fold the paper and press lightly. 
5. When onion turns golden, add green chillies, colocassia roots, coriander powder, cumin powder, chaat masala, red chilli powder and salt and mix well.
6. Add coriander-mint chutney and mix well. Serve hot.

Nutrition Info