North Indian
Ajwain Arbi (Crisp Spiced Taro Root)
Print or share this recipe
Ajwain Arbi (Crisp Spiced Taro Root) is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Wash the arbi well and pressure cook it in its skin for 2 whistles, or boil it about 15 minutes, until a knife goes in with a little resistance. Overcooked arbi turns slimy and will not crisp.
-
Once it is cool enough to handle, peel off the skins and press each piece flat between your palms or slice it into thick rounds.
-
Toss the arbi with the turmeric, red chili powder, coriander powder and salt so every piece is coated.
-
Heat the oil in a wide pan, add the ajwain, asafoetida and slit green chili, then spread the arbi out in a single layer.
-
Cook on medium heat without stirring for 5 minutes, turn the pieces and cook 5 to 7 minutes more until both sides are crisp and browned.
-
Sprinkle the amchur and cilantro over and eat it with roti and dal, or as the dry side beside kadhi and rice.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Ajwain Arbi (Crisp Spiced Taro Root), read from the same composition Dinejot builds a real meal from.
-
The protein alongside
-
What it is eaten with
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Ajwain Arbi (Crisp Spiced Taro Root) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 210 kcal
- Protein
- 2 g
- Carbs
- 27 g
- Fat
- 11 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 450 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Ajwain Arbi (Crisp Spiced Taro Root) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.