How to make Besan Arbi - SK Khazana -
Simple and tasty is the way to go for this recipe. The nutty gram flour combined with the earthy arbi when combined with spices tastes just amazing!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia (arbi) (अर्बी ), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Besan Arbi - SK Khazana checkout Khatti Arbi, Dabi Arbi Ka Salan, Khatti Arbi ka Salan, Arbi ki Kadhi - SK Khazana . You can also find more Main Course Vegetarian recipes like Cheynempet Pusknika Karele Ki Kalonji Aloo Gobhi Tamatar Vendakkai Mor Thalippu
Besan Arbi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Besan Arbi - SK Khazana Recipe
Colocassia (arbi) 300 grams
Gram flour (besan) 2 tablespoons
Ghee 1 tablespoon
Cumin seeds 1 tablespoon
Red chilli powder 1 teaspoon
Chaat masala 1/2 teaspoon
Salt to taste
coriander leaves chopped 2 tablespoons
coriander sprig for garnish
Method
Step 1
Slice colocasia into thick roundels and set aside.
Step 2
Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add the sliced colocasia and sauté for 5-6 minutes. Add gram flour, red chilli powder, chaat masala and salt and toss well.
Step 3
Add chopped coriander and mix well. Take the pan off the heat.
Step 4
Transfer into a serving bowl, garnish with fresh coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
