Ingredients
- Cheppan Kizhangu Arbi/Taro Root/Colocasia– 4 (I used big Arbi)
- Chili powder/sambar powder – 1/4 tsp I used sambar powder, Adjust according to your spice level
- Hing - a generous pinch
- Salt – as needed
- oil – 2 tbsp
- Coriander powder - 1/4 tsp
- Cumin Powder - 1/8 tsp
- Turmeric powder - 1/8 tsp
- Chickpea flour/ Gram / Besan flour - 2 tsp
- Rice flour - 1/2 tsp optional
- Cooking Spray I used PAM olive oil spray
Instructions
- Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork-tender. Cool them, peel, and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
- In a bowl, add Arbi, sambar powder, turmeric powder, and cumin powder. Coriander powder, rice flour, gram flour olive, and salt. Combine well and refrigerate them for 10 minutes
- Preheat the oven to 400 degrees Fahrenheit
- Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
- Bake for 20 to 25 minutes, turning the Ar
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Notes
Adjust baking time according to the texture you need for the Arbi
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