Very similiar to potatoes in both texture and taste, Arvi/ colocasia or taro is easy to cook. It is the perfect addition to meat curry dishes. Chatpati Arvi is a North Indian dish and tastes especially good with plain boiled rice and Lehsuni Daal (garlic flavoured lentils) or Rajma (red kidney bean curry). I love it even just by itself!
It is quick and easy to make so best made and eaten fresh and while still crisp. This my Mother's recipe.
- 10 medium colocasia/taro (boiled, peeled, and cut into 1/2" thick slices)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon amchoor (dry raw mango powder)
- 1 teaspoon salt (or to taste)
- Vegetable, canola or sunflower oil (for frying)
- Mix all the powderred spices together in a bowl.
- Heat the oil in a shallow heavy-bottomed pan over a medium flame.
- Lay the pieces of colocasia/taro out in the pan and fry till golden on one side.
- Turn the pieces and immediately sprinkle with the spice powder you mixed together earlier. Ensure there is some on every piece.
- Fry the next side till golden and then turn and sprinkle as you did the first side.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|