Taro (Arbi)
じゃがいもには出せない粘り気！スパイスが絡みつくねっとり芋
Description
Taro familiar in Japan, but in India, rather than simmered, it's mostly parboiled and fried crispy in oil with spices into dry dishes (Sabzi).
Classification: For Families,Tubers,Gooey Texture
Shops selling Taro (Arbi)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Boil (or steam) taro (Arbi) with skin, peel when soft, cut bite-sized.
- Heat generous oil in a pan, temper with ajwain seeds or cumin.
- Add boiled taro, fry until outside is crispy, sprinkle turmeric, chili powder, Amchoor, finishing like 'Aloo Sabzi'.
Learn more Substitutes, pairings, tips
Key spices
Ajwain、Cumin、Turmeric、Chili powder
Substitutes at Japanese supermarkets
Potatoes (texture becomes fluffy but as cooking method sub)
Pairing
Arbi Masala (Spiced taro stir-fry), Roti
Trivia
[Hardcore] Called 'Arbi'. In India, they enjoy the contrast between the crispy outside and gooey inside rather than a sticky texture. Combining with the digestion-aiding spice 'Ajwain' is an iron rule.
Eating tips & etiquette
[Unique Eating] Pour sour yogurt and mint chutney over taro shallow-fried crispy on the outside, eating with a toothpick as 'Arbi Chaat (street snack)'!
Allergen
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