INGREDIENTS:

¼ kg arbi (colocasia) (boiled)
1 tsp salt
½ tsp red pepper
1 tsp chaat masala
½ tsp dhania powder
1 tsp amchoor
½ tsp green chilli (julienne)
1 tsp ginger (julienne)
2 tsp ajwain
2 tbsp oil
2 tbsp besan
1 tsp jeera
½ tsp haldi
½ cup papad (roasted)


METHOD:

Boil arbi, peel and cut into 1" pieces. Sprinkle salt red pepper, chaat masala, dhania powder, amchoor, green chilli and ginger and keep aside for ½ an hour.

Heat oil in karahi, add besan and fry till it is pink.

Add ajwain, haldi and boiled arbi.

Stir quickly for 3-5 minutes in karahi till all the pieces are coated well with masala. Serve warm, garnish with ginger, green chilli julienne and crushed papad