Sukhi Arbi Fry

Ingredients

• 6-7 or 1 ½ cup Arbi (taro root or colocasia) boiled, peeled and sliced
• 1 ½ tablespoons Oil
• ¼ teaspoon Ajwain (Carom seeds)
• Rock Salt (sendha namak) to taste
• 1 teaspoon Red chili powder
• ½ teaspoon Cumin powder
• ¼ teaspoon Amchur powder (Dried mango powder)

Instructions 

Step 1: Boil the arbi first. Choose any one method. The time given is approx., it may vary depending on the size of the taro root.- Pressure cooker: 1 whistle- Microwave: 4-5 minutes on high power- Boiling water in a saucepan: 10-15 minutes.

Step 2: Once cool to touch, peel and discard the skin. Cut into round slices, or cut into cubes or lengthwise like wedges.

Step 3: Heat the oil in a pan on medium heat. Once hot add ajwain and let them sizzle a bit.

Step 4: Then add sliced arbi and fry in the oil for a few minutes or until it becomes slightly crisp. Because taro roots are slimy in nature, it is a good idea to cook until crisp to get rid of the slimy texture.

Step 5: Now add salt and spices (red chili powder, cumin powder and amchur powder). Mix well and cook for 1-2 minutes on low heat. Make sure to lower the heat so spices don’t get burnt.