ARBI CHAAP is a scrumptious way to include Taro in your diet. It tastes great by itself and also pairs wonderfully with a simple homecooked Mung Dal. Prepared with just a handful of ingredients easily stocked in our pantry, this is my go to weekday recipe.
Arbi or Taro as most of us know if outside of India is a good source of magnesium and potassium. This root vegetable also helps improve blood pressure and heart health. A storehouse of dietary fiber and carbohydrates, as well as vitamins A and C, it appears quite regularly on my menu.
I prepare it in a simple curry form or as a dry vegetable but this Chaap form has become a recent favorite with my family. 'Chaap' literally means 'Pressure'. I press the boiled Arbi between my palms and then shallow fry it until crispy on both sides. Devour it as a Chaat with a dash of lime juice of serve it with Rice or Roti.
Ingredients:
Arbi - 300 gms
Salt - to taste
Turmeric Powder - 1 tsp
Coriander Cumin Powder - 1 tsp
Red Chili Powder - 1 tsp
Oil - 1 tsp
Procedure:
1. Pressure cook the Arbi/Taro giving it one whistle.
2. Peel and press each arbi between the palm of your hands to flatten it but careful not to mash it.
3. Sprinkle salt, turmeric, coriander cumin and red chili powder on the arbi.
4. Heat oil in a wide pan and shallow fry the spiced arbi on low heat until crispy.
5. Add spices on the other side too and flip and cook till crisp on both sides.
6. Enjoy hot!
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