Arbi Ke Tikkey - Spicey Taro Cakes
An interesting variation on the humble taro. Discovered during my travails to our local Indian store seeing this brown beauty and try to find games to bring it to my kitchen!
Once introduced I think this one is here to stay.
- 8 small to medium sized taros
- 2 limes
- 1 tsp cumin-coriander powder
- 1/2 tsp crushed carom seeds
- 1 tsp red chili powder
- 1 tsp chat masala
- 1 tsp black salt
- 1 tsp salt
- Oil for frying
- To garnish
- Onion rings
- Additional Chat masala
- Freshly ground black pepper
1Cook the taro for 10 minutes, till parcooked. Cool and remove the skin.
1Squeeze the juice of 1.5 limes on the taro, and add the remaining spices to the taro. Let this sit for 1 hour stirring occasionally.
2In a shallow skillet, add the taro in a single layer and cook on medium-low heat for about 6 minutes on each side. This should allow a thick golden crust to form on each side.
1Remove from the oil, drain on paper towels and let this cool slightly.
1Squeeze with the remaining lime, add the chat masala and pepper.
1Garnish with onions and cilantro and serve with a chutney if desired.
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