Arvi ki Bhujia Recipe
Arvi ki bhujia, a traditional Pakistani and Indian dish, features taro roots cooked with basic spices. Taro, rich in nutrients like potassium and fiber, offers a mildly sweet flavor. The recipe involves peeling, slicing, and sautéing the taro in oil with kalonji, methi dana, and chili flakes until tender. Garnished with green chilies, it pairs perfectly with rice or roti. Arvi ki bhujia's simplicity, health benefits, and vegetarian appeal make it a beloved choice for families. Its easy preparation and delightful taste continue to make it a staple in South Asian cuisine, offering comfort and satisfaction in every bite.
Equipment
- Large Pot or Pan: You’ll need a large, heavy-bottomed pot or pan to cook the Arvi.
- Lid: A lid to cover the pot while cooking.
- Knife and Cutting Board: To cut the Arvi. Here’s our pick for the best knives on the market!
- Measuring Cups and Spoons: For accurately measuring all ingredients.
- Sturdy Spoon or Spatula: To stir and mix the Arvi while cooking.
- A Large Container or dish: To soak the Arvi before cooking, you need a large container or dish.
Ingredients
- Oil half cup: You can use any neutral oil such as, vegetable, corn, sunflower, or canola. The neutral oil doesn’t mask the flavor of the Arvi.
- One pinch of kalonji or Nigella seeds: Kalonji holds many health benefits. it contains many antioxidants, which help fight cancer, it is also anti-inflammatory, so it can help fight joint pains. It is a powerhouse of amino acids, iron, calcium, and many other minerals and salts. it can become a very healthy addition to your diet. It is used as a spice in many parts of Asia and adds a unique nutty flavor to any dish.
- One pinch of methi dana or Fenugreek seeds: Methi dana is another very healthy ingredient used in this dish. It is packed full of Vitamins A, C, and D. It also has a good amount of iron. Methi dana can also aid in weight loss.
- ¼ teaspoon chili flakes: This recipe uses both chili flakes and red chili powder to add extra heat.
- Arvi 250 gram: You can’t make arvi ki bhujia without arvi! Arvi takes center stage in this recipe so make sure you choose fresh Arvi, which is not too big. The smaller-sized Arvi is a little harder to peel, but it gives the best taste to this curry. Peel and slice the Arvi thinly, into fingers.
- Salt to taste.
- ¼ teaspoon red chili powder: The main spice in this dish is red chili powder. it is a staple in all Asian recipes.
- 2 pieces green chili: To top the Arvi with. Green chili adds a wonderful aroma to any dish.
Instructions
- In a large pan add oil, and let it heat up. once the oil is hot and add one pinch of kalonji, or Nigella seeds. Let these sizzle and pop.
- Once you can smell the kalonji’s fragrance, add one pinch of methi dana, or fenugreek seeds. Allow these to sizzle too.
- Next, add ¼ teaspoon chili flakes and mix well.
- Now, add the Arvi 250, and saute it with the spices for a minute. Add salt as per your taste.
- Next, add ¼ teaspoon red chili powder. You can add more or less, according to your taste.
- Mix all the ingredients well.
- Now add enough water to cover the Arvi, approximately ¾ cup.
- Cover the pan and let it cook on medium-low flame, for approximately 15-20 minutes.
- After about 15- 20 minutes remove the lid and add the green chili. Cover again and let it cook. Keep checking the level of the water that remains. When it is almost reduced down, place it on dum, by placing the lid on and turning the flame down to a minimum.
- After about 5-7 minutes almost all the water should have, and oil should be visible around the sides of the pan.
- Check the Arvi to ensure it is fully cooked. Arvi ki bhujia is ready to be served!
Video
Nutrition
Calories: 150kcal
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