Arbi also known as Colocasia or Taro root has very significant amount of dietary fiber, carbohydrates and vitamins. It acts as an antioxidant to remove toxins from your body and detoxifies. Arbi can be made in a curry form or in a dry form. Arbi roast is a dry recipe which can be served as a starter as well as a side dish. Dry Arbi roast is a very quick and easy to prepare recipe. It contains no onion-garlic. It is prepared in mustard oil which gives the dish a good sharpness.

Print Recipe

Dry Arbi Roast Recipe

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

40 minutes

Servings

2-3 people

Ingredients

• 250 gms Arbi boiled and peeled
• 2-3 tbsp Besan
• Mustard oil as required
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• pinch Aof asafoetida
• 1/2 tsp carom seeds ajwain
• 1/4 tsp dry mango powder amchur

Prep Time 20 minutes Cook Time 20 minutes Passive Time 40 minutes Servings 2-3 people Ingredients 250 gms Arbi boiled and peeled 2-3 tbsp Besan Mustard oil as required 1/4 tsp turmeric powder 1/2 tsp red chili powder pinch Aof asafoetida 1/2 tsp carom seeds ajwain 1/4 tsp dry mango powder amchur

Instructions

1. First cut the boiled arbi into small roundels.
2. Now heat oil in a pan/wok. Heat oil till its smoking point as it removes its pungency. Then switch off the flame and let the oil cool down.
3. When the oil has cooled down, switch on the flame again and add asafoetida and carom seeds.
4. When asafoetida and carom seeds start changing color, on a low flame add turmeric powder and red chili powder. Stir well
5. Immediately remove the pan from the heat and add besan.
6. Now add arbi and mix well. Add salt. Note:- Do not stir the mixture before adding arbi, else arbi will not get coated in the besan properly and besan will form a lump.
7. Let it cook on a low flame till the arbi starts turning brown. Keep stirring in between.
8. After the arbi start turning brown , add dry mango powder. Mix well and cook it for another 5 minutes on a medium flame.
9. Garnish Dry Arbi roast with mint leaves and serve hot.

Directions for preparing the recipe

1. First cut the boiled arbi into small roundels.
   
2. Now heat oil in a pan/wok. Heat oil till its smoking point as it removes its pungency. Then switch off the flame and let the oil cool down.
3. When the oil has cooled down, switch on the flame again and add asafoetida and carom seeds.
   
4. When asafoetida and carom seeds start changing color, on a low flame add turmeric powder and red chili powder. Stir well.
   
5. Immediately remove the pan from the heat and add besan.
   
6. Now add arbi and mix well. Add salt. Note:- Do not stir the mixture before adding arbi, else arbi will not get coated in the besan properly and besan will form a lump.
   
7. Let it cook on a low flame till the arbi starts turning brown. Keep stirring in between.
   
8. After the arbi start turning brown , add dry mango powder. Mix well and cook it for another 5 minutes on a medium flame.
   
9. Garnish Dry Arbi roast with mint leaves and serve hot.