Indian food has so many possibilities. I never like to make the same recipe for my meals and try not to repeat it for as long as possible and I am able to do it with so many options to go along. Arbi or colocasia is a vegetable similar to potato but with more starch content. It can be made in various ways. Today, I am sharing a recipe of my mom, were she dips the arbi in a yogurt batter and shallow fry it till crispy and crunchy from outside. It's a very easy recipe and has always been a family favorite. It goes very well with dal and phulke and even with dal and rice. Here is the recipe.


All you need

Arbi \ Colocasia \ Taro - 500 g
Yogurt - 1\2 cup
Salt to taste
Red chili powder - 1\2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Fennel powder - 1\2 tsp
Amchoor \ Dry mango powder - 1\2 tsp
Ajwain \ Carm seeds - 1 tsp
Oil - 5 tbsp
Lemon juice - 1 tbsp
Fresh coriander for garnishing


Method of preparation

Wash the arbi and cook it in a pressure pan till just done.
Do not over cook as it will become mushy.
Remove the peel and slightly press the arbi between your palms.
Mix yogurt, salt, red chili powder, coriander powder, turmeric powder, garam masala powder, fennel powder and amchoor in a bowl.
Heat oil in a not stick fry pan.
Add ajwain when the oil is hot.
Dip the flattened arbi in the yogurt mixture and arrange them in the pan in a single layer.
Simmer the heat to low.
Cover the pan and cook the arbi till brown and crisp from one side.
Flip the arbi and let them brown on the other side as well.
Remove the arbi on the serving platter.
Sprinkle lemon juice and coriander on top.
Serve hot with rice or phulke.