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Make Crispy Onion Arbi Bhujia Without Stickiness Using This Simple Recipe
- •Say goodbye to sticky colocasia by boiling arbi for just one whistle and letting it cool completely before peeling and cutting.
- •Add a pinch of salt and dry mango powder or lemon juice to the cut arbi and let it rest for five minutes to reduce sliminess.
- •Use mustard oil, carom seeds, asafoetida, and long-cut onions to enhance the flavor and aroma of the bhujia.
- •Roast the arbi in an open pan on medium to low flame without covering it to ensure the outer layer becomes crispy and golden.
- •Finish the dish with turmeric, coriander powder, Kashmiri red chili powder, garam masala, and fresh coriander before serving.
Key Questions Answered
To make crispy onion arbi bhujia, you need 250 grams of arbi, two large onions, two tablespoons of mustard oil, one teaspoon of carom seeds, a quarter teaspoon of asafoetida, half a teaspoon of turmeric, and one teaspoon of coriander powder. Additional ingredients include Kashmiri red chili powder, dry mango powder, garam masala, salt, two chopped green chilies, grated ginger, and fresh coriander.
Wash the arbi thoroughly, then cook it in a cooker with a glass of water and a little salt for just one whistle to prevent it from becoming too soft. After the pressure releases, let it cool completely, peel it, apply a little oil on your hands, and cut it into round or long, thin pieces. Finally, toss it with a little dry mango powder or lemon juice and a pinch of salt for five minutes to make roasting easier and add tanginess.
Heat mustard oil in a pan, add carom seeds, asafoetida, green chilies, and ginger, and then sauté finely or long-cut onions until soft and light golden. Add the cut arbi and roast it with the onions on medium flame in an open pan without covering it, stirring gently so the pieces do not break. Once golden, add spices, roast slowly until the edges are crispy, and finish with dry mango powder, garam masala, and fresh coriander.
