INGREDIENTS
- Arbi 300 gms
- Oil 5 tbsp ( Mustard Oil recommended)
- Methi (Fenugreek) Seeds 1/2 tsp
- Kali Moti Sarson (Black Mustard) Seeds - 1/2 tsp
- Salt - 1 tsp ( as per taste)
- Haldi (Turmeric) Powder - 1/2 tsp
- Red Chilly Powder - 1/4 tsp
- Dhania (Coriander) Powder - 1 tsp
- Heeng (Asafoetida) 1 pinch
METHOD
- Boil Arbi and remove skin.
- Flatten each piece by pressing between your palms. If a piece is too big, cut it into two before flattening it.
- In a flat pan, heat mustard oil and add Methi (Fenugreek) Seeds. Wait till they become golden.
- Add mustard seeds and let them splutter for 2-3 seconds.
- Add all the remaining spices (salt, haldi, mirch, dhania and heeng) in one go, stir briskly for 2 seconds. Add flattened Arbi pieces and mix well carefully.
- Arrange Arbi pieces in the pan in such a way that no pieces are over each other.
- After some time when they become golden brown, flip them over. Let the other side also become golden brown. The key lies in cooking it on slow heat to give it that crispy flavour.
- Serve hot with roti or paratha.
USEFUL TIPS
- More the oil, crispier it will be.
- Keep the heat low.
- While buying arbi, try to pick up roundish/oval pieces of same size and not very long curved ones.
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