Rajasthani Khoba Roti

Khoba Roti is a rustic thick flatbread from the Indian State of Rajasthan. It is also called as jadi roti and is made with coarse whole wheat flour. The word Khoba in Marwadi language literally means deep indentation or cavity and that is the way this roti is made by pinching the overall surface of the rolled out dough ball to create cavities in artistic and interesting pattern and designs and then roasting the roti until it is crisp. Traditionally ghee is filled into each of these cavities before serving it. Khoba roti can be served with semi dry curries,  or cooked lentils like the Rajasthani Panchmel dal, meat dishes or even pickle.

                     

Flat-breads of India: 

• Amritsari Aloo Kulcha : Amritsari aloo Kulcha is a potato stuffed flat bread and a traditional recipe from Indian State of Punjab.
  
• Bhajaniche Thalipeeth
  
• Makki Ki Roti : Makki Ki Roti is an Indian Flatbread made from the Maize flour. This is a gluten-free, unleavened bread from the Punjabi Cuisine and is generally served as an accompaniment with delicious Sarson Ka Saag
  
• Litti Chokha : Litti Chokha is a signature dish from Indian state of Bihar. Litti is a baked dish made from whole wheat flour, stuffed with pitthi (a mixture of Sattu (roasted gramflour), lemon juice and spices.)
  
• Puran Poli : Puran Poli is a popular Maharashtrian Flatbread with a sweet lentil stuffing.
• Dal Pakwan : A popular Sindhi breakfast, Dal Pakwan is basically a flavored, crisp fried snacks served with a spicy dal (chana Dal).
  
• Akki Roti : A delicious rice flour flat-bread from the Indian state of Karnataka.
  
• Besan Dhirde :A traditional Maharashtrian breakfast dish made with gram flaour and basic Indian spices.
  
• Sarva Pindi : Savory Rice flour Pancakes from Telangana Cuisine.
  
• Pudina Lachha Paratha : A flavorful and healthy Flat bread
  
• Masala Khakhra : A healthy and delicious snack and a thin flatbread like cracker from Indian State of Gujarat.

What goes into Rajasthani Khoba Roti? The Ingredients:

• Atta / Whole Wheat Flour : The main ingredient of Rajasthani Khoba Roti is whole wheat flour. Try to use a coarse variety of wheat flour for best results.
• Ghee / Clarified Butter: Liberal amount of ghee is used in making Khoba Roti. Ghee is adding at 3 stages, while kneading the flour into dough, while roasting and while serving. Ghee gives this roti its rich flavor and taste, For a vegan version, skip adding ghee and replace it with oil or plant based butter like coconut butter.
• Carom Seeds / Ajwain : Khoba roti gets a lovely flavor and aroma from the added carom seeds. To make the Khoba roti more flavorful, you may add minced garlic, Kasuri Methi (dried Fenugreek Leaves)
• Salt: Salt is added to taste.

Dietary Notes: Khoba Roti is 

• A Rajasthani delicacy
• A piece of art
• Healthy
• The most prettiest of all Indian Flat-breads
• Kid friendly
• Makes a wonderful accompaniment with dal, semi dry curries or even meat delicacies.
• Saatvik / Jain Recipe / Onion Garlic Free

Preparation Time:30 minutes

Cooking Time: 10 minutes 

Serves: 2

Ingredients: Measurements used 1 cup = 240 ml

• 1 cup whole wheat flour
• 1 tablespoon ghee / clarified butter
• 1 teaspoon carom seeds / Ajwain
• 1/2 teaspoon salt or to taste.

Method:

 I - Kneading the dough for Khoba Roti 

1. Take a large mixing bowl and add whole wheat flour to it. 
2. Rub carom seeds in between your palms and add to the flour.
3. Add ghee and salt to taste and mix all the ingredients well to get a bread crumb texture.
4. When you hold the flour in your fist it should take shape.
5. Add little water at a time and knead the flour to a stiff dough. 
6. Cover the dough and allow it to rest for 30 minutes.

II- Roll out and shape Khoba Roti directly on the skillet - Method 1

1. After 30 minutes, knead the flour again and divide it into 2 portion. 
2. First we will see the method of rolling out the khoba roti and shaping it directly on the skillet.
3. Roll out one dough ball into a thick 6'' diameter circle.
4. Transfer the rolled out roti on a greased skillet and cook on low flame for around a minute and then flit it.
5. Now pinch the roti all over in circular pattern as shown in the pictures below while it is on the skillet. I know pinching a hot roti on a skillet will burn the fingers, but it is traditionally prepared this way only.
6. Now delicately flip the roti with indentation side down and cook the roti on low flame for 4-5 minutes or until it becomes crisp and golden brown from all sides. You may use a cloth to press the roti from all sides so that it cooks evenly. You may also apply butter or ghee on the roti and then cook it either on a heated skillet on low flame or directly over the gas top.
7. Once it is crisp and cooked evenly from both sides remove it on a plate and apply ghee or butter all over it.

III - Roll out the dough ball and shape it as Khoba roti before roasting it - Method 2

1. Place the second dough ball on a rolling board and roll it out into a thick 6" diameter circle using a rolling pin. Dust the work surface with little flour if required.
2. I did not apply flour.
3. Now start pinching the rolled our circle using your thumb and index finger, starting from the edges towards the center of the roti creating a beautiful artistic pattern as shown in the pic below. 
4. Delicately lift the shaped Khoba roti from the rolling board and transfer it to a greased heated skillet and cook for 2-3 minutes from both sides and then after applying ghee or butter on the indentation side, directly roast it over open flame by placing it over a wire mesh on the gas burner.
5. Cook the Khoba roti from both sides evenly until it becomes nice crisp and golden brown.
6. Remove the roasted khoba roti on a plate and smear it with ghee or butter all over. 
7. Serve the beautiful khoba roti with Rajasthani Panchmel or Panchratna dal or Mango Pickle or any other curry of your choice and enjoy with your loved ones.

Recipe Notes:

• For a vegan version use any plant based butter like coconut butter or oil instead of ghee.
• Khoba roti can be roasted on a heated skillet over low flame and further directly over open flame or baked in an oven at 180 degrees Celsius for 20 minutes.
• You can flavor Khoba roti with garlic, Kasuri methi and carom seeds. 
• Khoba roti can be served with semi dry curries, dal or meat gravies. It is enjoyed traditionally smeared with ghee and served with raw onion,  green chili, pickle, and dal.

Would love to hear from you !

I hope you would love trying out this healthy artistic Rajasthani Khoba Roti. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

For more delicacies from Rajasthani Cuisine, do check out the following recipe links from this blog.

• Rajasthani Dal Baati Churma
  

• Kachi Haldi Ki Sabji

• Panchmel Dal / Rajasthani Pancharatna Dal

• Besan Wali Bhindi

• Malpua Rabdi

• Gwarpatha Ki Sabji /Aloe Vera Stir-Fry

• Watermelon Rind Curry/ Tarbooz Ke Chilke Ki Subji

• Gatte Ki Sabji

• Bajra Khichadi

Homemade Cappuccino Without Coffee Machine

                   

Monsoon is here and if your are craving for some restaurant-style coffee at home, this post is just for you. There is no greater joy other than to sip a creamy mug of hot Cappuccino on a rainy day.  However, when stepping out, is not an option in the current scenario of Covid Pandemic, you can still treat yourself with a flavorful creamy and frothy rich Cappuccino with this simple 3-ingredient, easy to follow recipe. Best part is that you do not need a coffee machine to make this Homemade Cappuccino. 

                   

What is Cappuccino?

Cappuccino is one of the most common beverages consumed all over the world. Basically, Cappuccino is an espresso-based coffee drink of Italian origin. It is traditionally prepared with equal parts of double espresso, steamed milk and steamed milk foam on the top. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes, and flavoring with cinnamon or chocolate powder.

                   

What goes into my version of Homemade Cappuccino ? The Ingredients:

This is one of the most simplest and easiest recipe to make Cappuccino at home. You do not require any fancy ingredient or equipment either. You just require 3 ingredients to make this Homemade Cappuccino, coffee powder, milk and sweetener. You make a cappuccino premix with coffee powder, sugar and water. I have used a hand blender to whip the coffee premix, however, you may use a good blender or a hand whisker (if you have good arm strength) to do so.

Coffee Powder: Use good quality coffee powder for best results. 

Milk: I have used full cream (full fat) milk, as i have not used any cream in this recipe. 

Sweetener: I have used granulated sugar in this recipe. Next time will try with jaggery powder and share my feedback with you all.

Chocolate syrup: I have used homemade chocolate syrup to garnish the Cappuccino with flower design. You can check out the recipe by clicking here or use store bought chocolate syrup. This ingredient is optional and you can keep your cappuccino plain.

Chocolate Powder: This ingredient is also optional, but you can easily top your Cappuccino with chocolate powder, cinnamon powder, coffee powder or any chocolate flavored health drink like Bournvita / Horlicks or Protein X.

                     

Video for Homemade Cappuccino 

          

Homemade Cappuccino Premix: If you have Cappuccino premix ready at hand, you can make a creamy frothy Cappuccino within a jiffy. Coffee powder is mixed with sweetener (sugar) and water and then whipped or beaten until it is light and fluffy and almost double its original volume. You just need to add 1 or 2 tablespoons of this cappuccino premix to a coffee mug with some hot milk and you are done. You can store this homemade Cappuccino for around 15-20 days in a refrigerator in an air-tight container and use as per need. You can beat the coffee mixture either in a blender, or using a hand whisk ( you require good arm strength for this as the mixture needs to be beaten for a good 15 minutes to become light and fluffy). I have used an electric hand blender ( cream beater) to whip the coffee mixture. It took around 5 minutes for the mixture to become light and fluffy.

Hot drinks/beverages to cherish the Monsoon Season:

Nothing can beat the warmth and comfort you get after sipping your favorite hot beverage on a rainy day. Hot drinks likes tea, coffee, soup, rasam etc, help in keeping us energetic and pair well with monsoon munchies. These aromatic and flavorful hot beverages also help in curing sore throat and other simple ailments , especially when one is under the weather. Here are few hot drinks that may help you to stay warm and cherish the monsoon sesaon.

• Soups: Healthy soups like Mushroom Soup with garlic bread , Tomato Soup, Sweet Corn vegetable Soup, Spinach Soup, Vegetable Manchow Soup, Minestrone Soup, Vegetarian Thukpa will make up for a light evening meal. You can serve these soups with some flatbread, crackers or home baked bread like Whole wheat vegetable stuffed bread, Multigrain Achari Buns, or Baked Kalonji Crackers.

• Rasam: Rasam is an aromatic, tangy and favorful South Indian Dish. A thin soup made using various herbs, lentils, vegetables spices and herbs. Tomato rasam being the commonest of rasam varieties. You might want to check out Swaty's  Apple Rasam or the apple Tomato Soup , yet another healthy and interesting rasam variety. Garlic rasam, my personal favorite.Pepper rasam, a simple yet effective home remedy for cold, cough and sore throat.

• Tea/Coffee/ Latte: Kashmiri Kahwa Tea, Immunity Booster Herbal Tea / Kadha, Golden Milk/Turmeric Milk 

Dietary Notes: This Homemade Cappuccino is

• Creamy and delectable with a frothy top
• Kid Friendly
• Comforting drink
• Easy to make
• Restaurant style
• Gluten-free

Preparation Time: 5 minutes

Cooking Time: 5  minutes

Serves: 3

Ingredients:

• 4-6 tablespoon Coffee powder
• 6 tablespoon sugar (or as per taste)
• 3 tablespoon water
• 500 ml milk ( i have used full fat milk)
• Chocolate syrup/ optional. I have used homemade chocolate syrup
• Chocolate powder/ Cinnamon powder (optional)

Method:

1. We will begin with making Cappuccino premix. For that in a mixing bowl, take 4 tbsp coffee powder.
2. Add 4-6 tbsp granulated sugar to it. Give a good mix. 
3. Add 3 tbsp water and stir well, until the sugar dissolves.
4. With an electric beater, or hand whisk or a blender, beat the mixture until it turns light, creamy, frothy. It should be double its original volume after beating.

 5. Transfer the cappuccino premix in an air-tight container and refrigerate it. It can be stored for 15-20 days. 

6. Heat the milk in a sauce pan, keep stirring the milk using a hand whisk so it becomes frothy.

7. Add around 1 to 1.5 tbsp of cappuccino premix to a coffee mug. 

8. Pour hot milk over it . Stir it delicately to get a creamy, frothy Cappuccino.

9. You can garnish the top of cappuccino with chocolate syrup or coffee powder and serve immediately.

Recipe Notes:

• Use good quality coffee powder for best results.
• Use non-dairy milk or cream for vegan version. 
• Adjust the amount of sweetener as per your liking.
• If using an electric hand beater or a mixer blender, beat the coffee mixture for 4-5 minutes at high speed. To beat the coffee mixture using a hand whisker, you will require 15 minutes for the mixture to become frothy.
• I have used full fat milk as we are not using any cream in this recipe.

Would love to hear from you !

I hope you would love trying out this delicious Homemade Cappuccino. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Homemade Chocolate Syrup
  

• Cold Coffee Milkshake

• Cocoa Coffee Mini Bundt Cake

• Kashmiri Kahwa

• Masala Chai

• Immunity Booster Herbal Tea

• Masala Doodh

• Pepper Rasam

• Golden Milk / Turmeric Latte

Air Fryer Whole Wheat Samosa

                               

There is no greater joy other than to enjoy a cup of piping hot chai with Samosa on a rainy evening. But then, the deep fried samosa made with maida are not a healthy choice for sure. This Air Fryer Whole Wheat Samosa makes up for a guilt-free indulgence for health conscious people and fitness freaks. The outer cover of this samosa is made using whole wheat flour and spicy potatoes with green peas makes for its filling. You can serve this Air Fryer samosa as a  Starter/Appetizer or a tea-time snack with ketchup, green chutney or dates and jaggery chutney.

                                

What is Samosa?

Samosa does not need any introduction, at least in India. It is one of the most loved Indian snack or appetizer with a crispy and flaky golden pastry and is triangular in shape and resembles a pyramid. The outer flaky cover of it is made with all purpose flour or maida, some  fat and salt and it is stuffed with spicy filling, usually made up of boiled potatoes and green peas and is deep fried until crisp and golden brown. 

You can find Samosa at any Indian restaurant, any halwai( sweet shop) or as a street food in every nook and corner in India, especially in the Northern states. There are many variations to samosa depending upon its stuffing. It can be stuffed with veg or non-veg filling and can be either baked, deep-fried or air fried. 

                               

What goes into my version of Air Fryer Whole Wheat Samosa? The Ingredients:

I always look for healthy alternatives in my regular cooking and baking.I have made this mini samosa using whole wheat flour instead of refined flour and chose to air-fry it over deep frying to give it a healthy touch for guilt-free indulgence. You may also want to check out  the Paneer Stuffed Mushroom, that my fellow blogger, Sasmita makes. All the ingredients used in making this whole wheat samosa are easily available in the our Kitchen Pantry.

• Whole Wheat flour: I have made the outer covering of the samosa dough entirely with whole wheat flour. You may use maida or refined flour and whole wheat flour in 1:1 ratio if you wish to.
• Potatoes: Boiled, peeled and mashed potatoes are used to make the delicious aloo matar filling of the samosa. 
• Green Peas: Fresh or frozen green peas can be used or skipped altogether.
• Spices: Whole spices like onion seeds (kalonji) and carom seeds are used to flavor the outer covering while cumin seeds, coriander seeds, fennel seeds, red chili powder, turmeric powder, asafoetida, garam masala and amchur powder are used to season the spicy aloo matar filling.
• Nuts: I have used cashew nuts and golden raisins in the filling which is completely optional, but makes the samosa filling and delicious.
• Ghee: Ghee or clarified butter is used as a moyen (fat) to make the samosa crisp and flaky. Do not cut down the amount of fat used if you are looking for a texture close to the store bought one. However, ghee can be replaced with oil.
• Oil: By opting, to make the samosa in air fryer we have cut down a considerable amount of oil used while making samosa in the deep fried method. We will need very little quantity of oil, just enough to coat the samosa prior to air-frying.
• Other Ingredients: apart from the above listed ingredients, we have used green chilies, ginger and coriander leaves in the potato green peas filling.

                              

Video Recipe for Air Fryer Whole Wheat Samosa

Dietary Notes: This Air Fryer Whole Wheat Samosa is

• Crisp and flaky
• Healthy and guilt-free snacks
• Delicious tea-time snacks
• Kid friendly
• Savory Appetizer
• Can be made vegan 

                               

Preparation Time: 20  minutes

Cooking Time: 20 minutes

Serves: 20 mini samosa

Ingredients for the outer covering of samosa:

• 1.5 cup Whole Wheat Flour
• 3 tablespoon ghee/clarified butter
• Salt to taste
• 1 tablespoon Kalonji or Onion seeds (optional)
• 1 teaspoon Ajwain//carom seeds

Ingredients for the spicy potato -peas filling:

• 4 medium sized potatoes
• 1/4 cup fresh or frozen green peas
• 2 green chilies finely chopped
• 1 tablespoon chopped Cashew nuts
• 1 tablespoon golden raisins
• 1 teaspoon crushed Coriander seeds
• 1/4 teaspoon Cumin seeds
• 1/4 teaspoon garam masala
• 1/4 teaspoon Fennel seeds
• 1/2 inch ginger grated
• 1/4 teaspoon Amchur powder (dry mango powder)
• 2 tablespoon Oil
• Pinch of Asafoetida
• Salt to taste
• Small bunch of fresh coriander leaves

Other Ingredients:

• Oil for brushing the samosa

Method:

1. We will begin with making the dough for the samosa.
2.  For that, take whole wheat flour in a mixing bowl and add onion seeds, carom seeds, salt and hot ghee to it. 
3. Mix it well and rub the flour so that it appears like bread crumbs. The key to making crispy and flaky samosa is the addition of  sufficient amount of fat to the dough. The dough should be able to retain a shape when you hold it in a fist.
4.  Add chilled water in batches and knead the flour to a stiff dough. Cover the dough with a damp kitchen towel for 30 minutes.
5.  While our dough is resting, we will prepare the spicy potato peas filling. For that heat oil in pan. Add cumin seeds to it. Once the seeds crackle, add fennel seeds followed by crushed coriander seeds, green chilies and ginger. Saute it for few seconds. 
6. Next, add chopped cashew nuts and raisins and fry for another few seconds.
7. Add the asafoetida, followed by green peas and stir-fry for a minute or so. Cover cook until the green peas cook well.
8. Lower the flame and add the spice powders, turmeric powder, red chili powder, amchur powder, garam masala and salt. Fry the spices for few seconds and add boiled, peeled and mashed potatoes to it. 
9. Stir fry the potatoes for 2-3 minutes so that it blends well with all the spice powders and takes up the flavors.
10. Lastly garnish the spicy potato peas mix with finely chopped fresh coriander leaves. Allow the mixture to cool down completely in a plate.               

               

11. Once the dough has rested for about 30 minutes, knead the dough again for few seconds and divide it into equal lemon sized pieces. Roll out each dough ball between your palms until smooth.

12. Make all the dough balls similarly. I got around 20 small dough balls. Cover the dough balls with a damp cloth to prevent it from drying out.

13. Take a dough ball and roll it into a oval disc. Cut the disc into 2 parts using a knife. Take half side of the rolled oval disc, apply water to its straight edge and roll  it such that, a cone shaped pocket is made.

 14. Add around 1 tablespoon of the filling and stuff it into the pocket. Now pull the longer end of the cone towards the shorter and press the dough to seal the samosa. You will get a beautiful pyramid shaped samosa.

15. In case, you feel shaping the samosa difficult, here's another method of folding the samosa. Take a small dough ball and roll it out as a disc. Now on one side of the disc, cut small lines using a knife little distance apart from each other. 

16. Fold the circular disc to a semi-circle . Place stuffing in the center of the semi circle and fold it once again to get a triangle shape. Secure the edges and seal them by applying little water and pressing the edges between your fingers.

17. Make all the samosas by wraping it into any way you like or find easy. Preheat the air fryer at 180 degrees for 5 minutes. Brush the shaped samosas with oil and place it in the air fryer basket lined with aluminum foil. Bake the samosas for 10-15 minutes at 180 degrees Celsius. Flip the samosa mid way and brush it again with little oil. I have made mini samosa which got ready within 10 minutes.

18. Serve the healthy and delicious atta samosa with any chutney or dip of your choice. make sure to pair it with your masala chai for a soulful snacking.

               

             

Recipe Notes:

• You may use maida or refined flour and whole wheat flour in 1:1 ratio to make the samosa dough if you wish to.
• The key to making crispy and flaky samosa is the addition of  sufficient amount of fat to the dough. Do not cut down the amount of ghee used if you are looking for a texture close to the store bought ones.
• For a vegan version, replace ghee with oil.
• For a gluten free version, use rice wrappers to make the outer covering of the samosa and skip adding asafoetida.
• For a satvik (onion-garlic free version, skip adding onion seeds.
• To make the samosa using oven, bake the samosa for 15 minutes at 180 degrees Celsius in a pre-heated oven.
• Left-over samosa if any can be crushed and a lip smacking chaat can be made with it by adding chopped onions, tomatoes to it topped with flavorful chaat chutneys.
• You can make any veg or non-veg filling for the samosa for variation.
• Adjust the spices as per your spice tolerance.
• I have made mini samosas, so the cooking time in air-fryer is less. If making big size samosa, adjust the cooking time accordingly.
• If you wish to deep fry the samosa, add the shaped samosa to heated oil in a wok and fry on low flame until nice,crisp and golden in color.
• Make sure, the samosa dough is stiff and not soft.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Air Fryer Whole Wheat Samosa. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Mango Papdi Chaat with Baked Papdi

• Nutritious Soy and Veg Burger

• Spinach Oats Cutlet

• Beetroot Corn Pakora in Paniyaram Pan

• Whole Wheat Vegetable Momos

Arbi Ki Sabji / Colocassia Stir Fry

                    

Arbi Ki Sabji is a healthy and delicious North Indian dry curry. It is a simple yet flavorful stir-fry made with sliced Colocassia / Taro roots and a few basic spices. Arbi ki Sabji is crispy and spicy and pairs well with chapati or paratha and dal. The recipe is very easy to follow, onion-garlic free, vegan and can be made gluten-free.

                     

What is Arbi?

Arbi is a starchy root vegetable / tuber that has a brown-colored fibrous exterior and a white, slightly slimy flesh inside. Both the leaves and root of arbi are edible and widely used in Indian cooking.

 A very delicious stuffed taro leaf snack is popular in western India, - Patra / Alu Vadi / Pathrosde. The soft, creamy flesh of the taro root makes for a luscious meals. Mostly savory dishes are made using the tuber. Arbi is also a food of choice during fasts or vrat and festivals like Navratri.

Arbi can be boiled and mashed, cut into roundels or as thin slices and stir fried or deep fried and can be used in many savory dishes ranging from snacks to starters, dry curries and gravies.

Health Benefits of Arbi

More than its great taste, Arbi should be included in the regular diet for its innumerable health benefits. Source

• Arbi is an excellent source of dietary fibre that keeps us full for a long time and prevents high intake of food. Its low caloric content also helps in weight loss.
• Arbi is a zero fat and zero cholesterol food. The high fiber content of arbi reduces the cholesterol levels in the body. 
• Arbi is known as a low glycemic food that slows down the process of breaking down of glucose in the liver. It also contains resistant starch that is not easily absorbed and digested. This slows down the rise of blood sugar level after a meal.
• Arbi is a low sodium food and helps controlling high blood pressure.

How to make Arbi Ki Sabji?

There are many variations to make Arbi ki subji. It can be a dry stir fry using raw peeled arbi roundels or par-boiled thinely sliced arbi or a curd based gravy. In this post, i am sharing the method of dry arbi curry, where the arbi is par-boiled , peeled, thinly sliced and then stir-fried in mustard oil with spices. 

What goes into my version of Arbi Ki Sabji ? The Ingredients:

• Arbi / Colocassia / Taro root: In this method the Arbi is par-boiled in a pressure cooker for just 1 whistle. The idea is to get a slime free, non-mushy arbi which is easy to peel. Raw arbi can cause itching in the hands and throat if consumed raw or uncooked and while peeling. Usually oil is applied to hands while peeling raw arbi. Par-boiling makes the peeling easy without any itching.

• Oil: In North India, Arbi is usually cooked in Mustard Oil, unless it is cooked as a fasting food. In the later case ghee is used. Mustard oil lends a lovely flavor and aroma to the dish. However, you may use any other cooking oil, if you are not used to using Mustard oil.

• Spices: Unique combination of whole spices and spice powders are used while making arbi ki Sabji. Ajwain or carom seeds are used while tempering arbi, as arbi is gastric in nature and difficult to digest and ajwain aids in digestion. Apart from Ajwain, i have used cumin seeds and sesame seeds. Arbi is limy in nature. To cut down the slime, souring agent like lemon juice, curd, tamarind or amchur powder is used. I have used dry mango powder or amchur powder in this recipe. Other spice powders include turmeric powder, red chili powder, garam masala, coriander powder, Asafoetida /Hing. Hing or Asafoetida also aids in digestion. However, you may skip for a gluten-free version.

• Herbs: Fresh Coriander leaves add a lovely refreshing flavor to the curry.

• Green chilies and Ginger: Since this stir-fry is onion-garlic free, adding green chilies and ginger enhances the flavor of the stir-fry.

Dietary Notes: This Arbi Ki Sabji is

• Vegan
• Satvik/ No-Onion No-Garlic Curry
• Dry Stir-fry
• North Indian Cuisine
• Kid Friendly
• Healthy and Delicious
• Easy to make

Video Recipe for Arbi Masala / Arbi ki Sabji

Related Event: Side ka Kamal @Foodie Monday Blog Hop

This Arbi Ki Sabji is featured in the Foodie Monday Blog Hop for the 304th week theme. Foodie Monday Blog Hop is a Facebook gourmet group where a bunch of passionate food bloggers share their culinary skills every Monday depending upon a pre-determined theme. Priya VJ was our hostess for the week and she suggested that we share any curry / stir fry / Kottu which can be served as a side dish with chapati or rice. Priya has a wonderful blog which is home to many delicious recipes from Authentic South Indian Cuisine and other recipes from around the globe. You might want to try out her Baby Potato Roast that is next on my to-do-list.

                                               

A to Z Recipe Challenge Group Part 2 - Alphabet A

This Arbi Ki Sabji is also featured in the A to Z recipe challenge group where we are starting a new season or we can say Part 2 where we have decided to make recipes alphabetically with Hindi Names ( For instance, A for Aloo, Adrak, Ata, Arbi, etc) I  chose A for Arbi as my key ingredient for the theme.

                                                               

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

• 500 gram Taro roots / Arbi / Colocasia
• 2 tablespoon Mustard oil
• 1/4 teaspoon Carom seeds / Ajwain
• 1/4 teaspoon Cumin seeds / Jeera
• 1/2 teaspoon Sesame seeds
• 2 green Chilies, finely chopped
• 1/2 inch Ginger, chopped
• 1/4 teaspoon Turmeric powder
• Pinch of Asafoetida / Hing
• 1 teaspoon Red Chili powder
• 1 tablespoon Coriander powder
• 1/2 teaspoon dry Mango powder/ Amchur powder
• 1/4 teaspoon Garam masala
• Small bunch of Coriander leaves, finely chopped
• Salt to taste

Method:

1. Wash the Taro root / Arbi nicely with water. Transfer it to a pressure cooker with 1 cup water and pressure cook for just 1 whistle. Alternatively you may boil the arbi for around 10 minutes in an open pot or until you are able to insert a fork inside the arbi. We do not want the arbi to be over boiled or mushy.
2. Peel the par-boiled arbi and chop it lengthwise into thin slices.
3. Heat Mustard Oil in a sauce pan or wok until it smokes. Lower the flame, allow the oil to cool a bit, now add cumin seeds followed by carom seeds and sesame seeds. Allow the seeds to crackle. 
4. Next, add finely chopped ginger and green chili. Cook for around a minute until the ginger starts changing color.
5. Add asafoetida followed by turmeric powder. 
6. Immediately add the par-boiled sliced arbi and stir-fry for 5-7 minutes on medium flame.
7. When the arbi looks nice and crisp, lower the flame and add the spice powders, red chili powder, dry mango powder, coriander powder and salt to taste. Stir fry for a minute or two and then put off the flame.
8. Garnish the stir-fry with finely chopped coriander leaves, and squeeze out juice from the 1 lemon.          
9. Serve the healthy and delicious Arbi ki subji as a snack or a side dish with chapati or phulka and enjoy with your loved ones !

Would love to hear from you !

I hope you would love trying out this healthy and delicious Arbi Ki Sabji. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Kachi Haldi Ki Sabji

                             

• Watermelon Rind Curry

• Aloe Vera Stir-Fry

• Tofu Bell Pepper Stir-Fry

• Kaddu Ki Sabzi

• Tondalichi Bhaji / Ivy Gourd Stir-Fry
  

• Bhindi Do Pyaza

• Karela Stir Fry