Besan Arbi Roast Recipe
This Besan Arbi Roast is a flavorful Indian snack or side dish that features tender arbi (also known as colocasia or taro root) roasted with a spicy gram flour (besan) coating. It’s crispy on the outside and soft on the inside, making it a perfect accompaniment to a variety of meals. The combination of spices adds a delightful taste that’s sure to please your palate.
Ingredients for Besan Arbi Roast
| Ingredient | Amount |
|---|---|
| Arbi (Taro root) | 250 grams |
| Gram flour (Besan) | 2 tablespoons |
| Red chili powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Mango powder (Amchur) | 1/2 teaspoon |
| Cumin powder | 3/4 teaspoon |
| Salt | To taste |
| Asafoetida (Hing) | 1/4 teaspoon |
| Oil (for frying) | 3 tablespoons |
| Oil (for tempering) | 1 teaspoon |
| Cumin seeds | 1/4 teaspoon |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Green chili (finely chopped) | 1 |
| Lemon juice | 2 teaspoons |
| Fresh coriander (chopped) | 1 sprig |
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Total Time: 50 Minutes
Servings: 4
Cuisine: Indian
Course: Snack or Side Dish
Diet: Gluten-Free
Instructions for Making Besan Arbi Roast
-
Prepare the Arbi:
Begin by washing the arbi (taro root) thoroughly. Place the arbi in a pressure cooker with enough water and a pinch of salt. Cook for 1 whistle, and then allow the pressure to release naturally. Once cooled, peel the arbi and cut it in half. -
Prepare the Spiced Gram Flour Coating:
In a plate, combine the gram flour (besan), red chili powder, coriander powder, turmeric powder, mango powder, cumin powder, and salt. Mix these spices well to make a uniform dry coating mixture. -
Coat the Arbi:
Take the peeled and halved arbi pieces and toss them in the prepared spice and gram flour mixture. Ensure that each piece is coated well with the spiced gram flour mixture. -
Fry the Arbi:
Heat 3 tablespoons of oil in a frying pan. Once the oil is hot, gently add the coated arbi pieces, and cook on medium heat, turning occasionally, until the arbi becomes golden brown and crispy on all sides. -
Drain Excess Oil:
Once the arbi is fried, transfer the pieces onto a kitchen towel to absorb any excess oil. -
Prepare the Tempering:
In a small tempering pan, heat 1 teaspoon of oil. Add cumin seeds, ajwain (carom seeds), and finely chopped green chili to the hot oil. Let it sizzle for about 15 seconds, then pour this tempering over the fried arbi pieces. -
Finish the Dish:
Add lemon juice to the arbi and toss everything together gently. Garnish with freshly chopped coriander leaves. -
Serve:
Serve your Besan Arbi Roast hot, along with a side of garlic daal, boondi raita, and soft phulkas for a complete meal.
Pro Tip:
This Besan Arbi Roast is an excellent side dish for lunch or dinner, and it also works great as a tea-time snack. The crispy texture of the arbi combined with the tangy lemon and the warmth of the spices make it a delightful dish.
