Arbi Amritsari

Ingredients

• 250 grams colocassia (arbi) ,boiled and peeled
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/2 tablespoon carom seeds (ajwain)
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 1/2 tablespoons Kashmiri red chilli paste
• 1 teaspoon garam masala powder
• 1 teaspoon vinegar
• 1 1/2 tablespoons coriander powder
• 1 tablespoon refined flour (maida)
• 4 tablespoons gram flour (besan)
• Oil to deep fry
• 1 tablespoon chaat masala
• 1/2 tablespoon Kashmiri red chilli powder
• 1/2 tablespoon dried fenugreek leaves (kasoori methi)

Method

1. Press the boiled colocassia between your palms and flatten them.Combine the garlic paste, ginger paste, carom seeds, salt, turmeric powder, red chilli paste and garam masala powder in a bowl.
2. Add the colocassia and vinegar and mix well.
3. Add half tablespoon coriander powder and refined flour and mix again.
4. Add the gram flour and mix well.
5. Sprinkle little water so that the masalas coat the colocassia well.
6. Heat sufficient oil in a kadai and deep-fry the colocassia on medium heat, till golden brown.
7. Drain on absorbent paper.Mix the chaat masala, remaining coriander powder, red chilli powder and dried fenugreek leaves and sprinkle the mixture on the fried colocassia.
8. Serve hot.

Nutrition Info