Arbi Chaat – Taro Root Salad a health, vegan and extremely delish salad made of taro root, onion and cucumber tossed in a dressing made of sweet and sour date tamarind chutney and couple of Indian spices. Although eaten as a side dish or salad, its association with chaat could be because of sweet and sour chutney addition just like we would add to any regular chaat for instance Bhelpuri.
It is one of the first dishes that I learned from my MIL as its my Hubby’s favorite. I had never tried or even heard about this chaat before marriage. But it took me just one bite to fall in love with this healthy chaat. Traditionally, my MIL prepares this with tamarind pulp but I like to use the date and tamarind chutney as the sweet and sour taste goes well with this dish.
The key to making this dish is cooking the Taro root right. Overcooking it will make it gooey which is not very pleasant. You could cook the Taro root a day before and once they cool down refrigerate and then use them the next day. You could keep all the ingredients ready and toss it like as much as half an hour before you want to serve it for the best taste.
If you like Arbi/Taro Root, then you can try Arbi Sabji – a vegan Indian side dish (dry curry) which goes well with Indian flat breads like roti, chapati or even naan
Now to the recipe…
6-8 Taro roots (Arbi)
1 cucumber peeled and cut in cubes
1/2 medium sized red onion cut in cubes
1-2 green chilies finely chopped (adjust to taste)
2 – 3 tbsp date and tamarind chutney (adjust to taste)
1/2 tsp red chilli powder (or to taste – using kashmiri red chilli powder)
1 tsp chaat masala
Salt to taste
handful of finely chopped coriander
few pomegranate seeds for garnishing (optional)
- Cook/Boil the taro roots (I usually cook them for 10 minutes or less in pressure cooker or boil them in a vessel on stove top until fork tender) and allow them to cool then peel the skin (like you would for potato) and cut them into small cubes.
- Ensure not to over boil/cook them as they would become gooey. A firm yet cooked version of Taro goes best for this chat.
- Preferably cut the onions, cucumber and taro root all of the same size.
- Add all the ingredients in a large mixing bowl (except pomegranate seeds) and mix it all up until everything is well combined and all ingredients are coated nicely.
- Keep refrigerated until ready to serve.
- Tastes best when eaten fresh or can be stored in a day or so in refrigerator.
- While serving garnish with Coriander leaves and pomegranate seeds.
That’s it, this healthy, vegan and tasty Arbi Chaat – Taro Root Salad is ready. Serve it as side, salad or snack. Enjoy!!