Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast
- Thur Dhal - 1/2 cup
- Turmeric Powder -1/4 th tsp
- Poi Saag /Indian spinach - Roughly chopped -2 cup's
- Salt to taste
- For seasoning
- Ghee -2 tsp
- Cumin seeds -1/2 tsp
- Bay Leaf -2
- Red Chilly -3 , broken
- Hing /Asafoetida -2 pinch
- Garlic Flakes - 10 to 12 , chopped
Wash n pressure cook thur dhal along with turmeric powder .Cool n churn it .To it add chopped Indian spinach n pressure cook for just 1 whistle ,Add salt .
In a pan melt ghee, add cumin seeds , bay leaf, broken dry red chilly , hing n n chopped garlic flakes n fry till reddish brown n pour this over the cooked saag dhal n mix well . Drizzle little chilly powder above ( optional )
Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast
- Arbi/Taro/colocasia roots -4 huge
To mix as powder
- Chickpeas flour/Besan -1/2 cup
- Rice flour-1 tblsp
- Amchoor powder-2 tsp
- Ajwain /Caraway seeds -1 tsp
- Red Chilly Powder -1 tsp
- Salt to taste
- Oil to shallow fry
Pressure cook taro roots for 1 to 2 whistle ..But make sure dont over cook n make it mushy .It has to be just cooked. cool them completely , then peel the skin n slice them .
In a plate add besan, rice flour, amchoor powder, Ajwain, Red chilly powder n salt ..mix well ..
Now place the cooked sliced taro roots n press gently on both sides so that the masala mix coats well ... do so for all the sliced taro roots .
Heat a tawa, drizzle oil n place the masala coated taro roots n roast till crisp on both the sides .
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