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Arbi is popularly known as taro roots or colocasia. It is a versatile and nutritious root vegetable that is native to Southeast Asian countries and the Indian subcontinent. What makes this ingredient popular among home cooks and chefs is its ability to absorb any flavour and cooking techniques that are practised on it. In age-old culinary traditions, this ingredient has been used for years, and till today, it is celebrated in the same manner.
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One of the most appealing aspects of arbi is its nutritional profile. Rich in fibre, vitamins, and minerals, arbi offers a host of health benefits. But perhaps what truly sets Arbi apart is its versatility in the kitchen. Whether boiled, roasted, fried, or mashed, arbi can be prepared in countless ways to suit a wide range of tastes and preferences.
Arbi Sabzi
Arbi sabzi, a quintessentially Indian dish, offers a burst of flavours and textures. It's made with taro roots and tempered with cumin seeds, turmeric, and other spices. The earthy flavour of arbi blends with aromatic spices, creating a symphony for the taste buds. The texture varies from soft and creamy inside to crisp outside, achieved by frying or roasting. Garnished with cilantro and a squeeze of lemon, it adds a zingy freshness.
Arbi Tikki
Arbi tikki, like any other tikki, is a delicious appetiser that is made in many households. These tikkis feature boiled and mashed arbi adorned with aromatic spices like cumin, coriander, amchur or dry mango powder, etc. For the freshness and the spicy kick, you can also add chopped green chillies along with some coriander leaves. Lastly, the whole mixture is mixed with gram flour to form tikkis and then pan-fried to a crispy outer layer.
Arbi Kofta
Boiled and mashed arbi forms the base, mixed with besan or gram flour, spices like cumin, coriander, and chilli powder, and fresh herbs like cilantro. The mixture is shaped into balls and either deep-fried or baked until golden brown, yielding a crispy exterior. Once cooked, the koftas are simmered in a flavorful gravy made with tomatoes, onions, and spices, infusing them with rich, tangy flavours.
Arbi Fry
Arbi fry is a delightful dish that transforms humble taro roots into a crispy, flavorful treat. To prepare it, thinly slice taro roots and coat them in a blend of spices like turmeric, chilli powder, and cumin. Fry until golden brown for a crunchy texture that contrasts with the creamy interior. The spices infuse the arbi with a bold, aromatic flavour profile, balancing earthiness with a hint of heat. Serve as a side dish or snack, paired with tangy yoghurt or zesty chutneys for a burst of Indian-inspired taste.
Arbi Ghost Ka Salan
Arbi is a vegetarian dish in general, but you can also make it with lamb pieces. Cooking lamb is not an easy task as the lamb or mutton meat is way tough and takes time to get cooked as compared to chicken. Being a non-vegetarian dish, it is laden with an array of spices like cumin, coriander, turmeric, chilli powder, bay leaf, cinnamon, etc. If you are making it at home, then make sure you cook it under pressure and serve it with steaming rice or naan.
