Arbi fry with roti
Arbi boiled just tender, pressed flat and roasted in a kadai with ajwain, hing and dry spices until crisp at the edges, with amchur for tang: a North Indian sabzi for the monsoon and winter, eaten with roti and often a dal. It has no onion or garlic. Cooked in an onion-tomato gravy it becomes arbi masala.
- 55 minTime
- 45 minHands-on
- 4Portions
- 12 gprotein per portion
- 500kcal per portion
Ingredients for 4 portions
- 500 gArbi (colocasia)
- 3 tbspRefined oil
- 1 tspAjwain
- 1 mlHing (asafoetida)
- 3 mlTurmeric
- 1 tspRed chilli powder
- 1 ½ tspCoriander powder
- 1 tspAmchur
- to tasteSalt
- 2 tbspCoriander leaves, chopped
On the side
- 300 gAtta
- ≈ 200 mlWater, lukewarm
- to tasteSalt
- 1 tbspGhee, to brush (optional)
Method
- Wash the arbi well under running water to get rid of all the mud. Put it in the pressure cooker with water to just cover.
- Pressure-cook on medium heat for 2 whistles and let the pressure drop by itself. The arbi should be just tender: a knife goes in easily but it holds its shape.
- Put the atta in a wide bowl or paraat with a pinch of salt. Add the water little by little and knead into a soft, smooth dough, about 5 minutes.
- Cover the dough and let it rest for at least 20 minutes.
- Drain the arbi and cool it in cold water for a few minutes. Peel it and press each piece flat with your palm, or halve the big ones.
- Heat the oil in a kadai or heavy pan. Add the ajwain and hing and, when the ajwain crackles, the arbi. Sprinkle over the turmeric, red chilli powder, coriander powder and salt and toss gently.
- Cook uncovered on low-medium heat for 12–15 minutes, turning the pieces every few minutes, until golden and crisp at the edges.
- Divide the dough into 12 balls and roll each into a thin round, about 15 cm, dusting with atta. Cook one at a time on a hot tawa until small bubbles appear, turn and cook the other side, then let it puff up directly over the gas flame. Brush with ghee and keep the rotis wrapped in a cloth.
- Sprinkle the amchur and coriander leaves over the arbi, toss and serve with the hot rotis.
