Spicy Arbi (Taro Roots)

Spicy Arbi (Taro Roots)

One thought on “Spicy Arbi (Taro Roots)

  1. Namrata Gupta posted the following comment on http://www.facebook.com/ezpzcooking:

    A bit of variation for you for Arbi. This method of making Arbi is typical of interiors in Eastern UP. All the ingrediants remain the same but with Ajwain, dhania powder, amchur powder, mirch powder and salt also add chickpea floor and saute for some time. Add a little water before u add Arbi and coat Arbi with this mixure. Then cook coated Arbi on a tava as you would make an Aloo tickki on low head, pressing it repeatedly with spatula to make it flater.

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