The starchy goodness of Arbi (Colocasia) has its place in an array of recipes, from stews to sabzis. Yet, those take a beating when it comes to the prospect of, well, beating the tuber down, if gently, coating it with a crispy outer layer and shallow frying until it looks somewhat familiar, to eyes that have a thing or two for fritters and fries. Make a stack of these mouthwatering medallions and join the snack-smitten hordes in gobbling them up, including us and the ones we live with.
Crispy Arbi Medallions
- 500gm colocasia/ arbi/ Taro/ Elephant Ear roots
- 2/3 cup coarse semolina/suji/ rawa
- Salt to taste
- 1 tsp red chili powder or to taste
- ½ tsp turmeric
- ½ tsp garam masala powder
- ½ tsp dried mango powder/ aamchur
- ¼ tsp ground carom/ ajwain
- Oil for shallow-frying
- To serve – lemon wedges, red pepper flakes, black salt/ kaala namak
- Pressure cook the colocasia until just tender. Peel and discard the skins. If any pieces are too large, cut them into thick slices.
- Mix the semolina with the salt and all the spices and spread out in a plate.
- Roll each piece of the colocasia in the semolina mixture and then, keeping it in the semolina, smash it lightly with your fingers so that it stays together but flattens out. It is best to do this when the vegetable is still warm. Repeat with all the pieces.
- Preheat a cast iron griddle or tava and place a few of the crumbed colocasia on it. Drizzle generously with oil. Cook until brown and then flip the pieces over and crisp up the other side. Repeat until all the colocasia is cooked. Serve hot, sprinkled with red pepper flakes and black salt/ kaala namak, a few lemon wedges on the side.
- Alternatively you can shallow-fry the medallions in half an inch of oil in a frying pan.