Crisp golden-crusted taro root discs pan-fried in cow's ghee with digestive ajwain seeds, amchur, and roasted spices.
Lunch · 15 min prep · 18 min cook · serves 4 Newly added
Ingredients
- 400 g taro root (arbi) , boiled tender, peeled, and flattened into 1/2-inch discs
- 3 tbsp ghee
- 1 tsp ajwain (carom seeds)
- 1/4 tsp hing (asafoetida)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp amchur (dried mango powder)
- 1/2 tsp red chili powder
- 1 tsp salt
Preparation
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Boil the taro roots in water until tender when pierced with a fork; cool, peel, and gently press each root between palms to flatten into a round disc.
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Heat the ghee in a wide, flat-bottomed skillet over medium heat.
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Add the ajwain seeds and hing; sizzle for 20 seconds until fragrant.
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Arrange the flattened arbi discs in a single layer in the pan.
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Pan-fry over medium-low heat for 6 to 7 minutes without moving them, allowing the bottom crust to turn deep golden-brown and crisp.
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Flip each disc carefully with a spatula and fry the second side for another 5 minutes.
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Dust the tops with turmeric powder, coriander powder, amchur powder, red chili powder, and salt.
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Gently toss and flip the discs for 2 minutes to toast the spices and coat both sides evenly.
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Remove from the skillet and serve immediately while hot and crisp.
In the tradition
Taro root (arbi or colocasia) has an ancient lineage in Indian sacred cooking, predating potatoes. Because of its naturally heavy and dense starch profile, Ayurvedic temple culinary practice pairs arbi with ajwain (carom seeds) and pure cow’s ghee to balance digestion (vata) and yield a crisp, satisfying texture.
Sources & further reading
- Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 224, Pan-Fried Taro Root with Ajwain)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.