Arbi Chaat is a healthy, vegan, and gluten-free salad made of taro root, onion and cucumber tossed in a dressing made of sweet and sour date tamarind chutney and Indian spices. It's delicious on its own or as a side with your main meal.
Arbi Chaat is one of the first dishes that I learned from my Mil as it's 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 tamarind chutney as the sweet and sour taste goes well with this dish.
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.
If you like Arbi/Taro Root, then you can try Arbi Sabji - a vegan Indian side dish (dry curry) which goes well with Indian flatbreads like roti, chapati or even naan
Arbi
Arbi or Arvi in Hindi is also known as Taro root in English is a root vegetable just like a potato. It's naturally vegan, gluten-free and is full of great health benefits.
The key to making this salad is cooking the Taro root right. Overcooking it will make arbi gooey/slimy 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. 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.
How to make Arbi Chaat
Cook the taro roots. I usually cook them for 10 minutes or less in a pressure cooker (about a whistle) or 4 mins on manual high in Instant Pot or boil them on the stovetop until fork tender.
Add them in cold water to stop further cooking. 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 the refrigerator.
While serving garnish with cilantro (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!!
Recipe Notes and Tips
- Use gloves while handling raw arbi to prevent hands from itching.
- Cooking time will vary based on arbi size.
- Don't overcook the taro as it will make it gooey. You can boil them as part of meal prep over the weekend and refrigerate without peeling.
- Roasted or boiled potatoes or sweet potatoes can be used in place of arbi (taro root) in this chaat recipe.
More delicious Chaat to try:
Hope you enjoy this Arbi Chaat!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Arbi Chaat - Taro Root Salad
Equipment
Ingredients
- 6-8 Taro roots Arbi
- 1 cucumber peeled and cut in cubes
- ½ medium red onion cut in cubes
- 1-2 green chilies finely chopped, adjust to taste
- 2-3 tablespoon date and tamarind chutney adjust to taste
- ½ teaspoon Kashmiri red chilli powder adjust to taste
- 1 teaspoon chaat masala
- Salt to taste
- handful cilantro (coriander) leaves finely chopped
- few pomegranate seeds for garnishing optional
Instructions
- Wash & clean the taro roots thoroughly. Cook the taro roots using either of the below options. Cooking time may vary based on the size of the taro.
- Pressure cooker: Add two cups of water to the cooker, place a trivet, and the taro roots on the trivet. Close the lid with the weight (whistle) on and pressure cook for 1 whistle on medium heat.
- Instant Pot - Add two cups of water to the Instant Pot insert, place a trivet, and the taro roots on the trivet. Close the lid with vent to sealing. Cook on manual (or pressure cook) high for 4 mins followed by a quick release.
- Stovetop - Bring a pot of water to a boil and salt it. Add the taro to the water and boil for 10-15 mins until fork tender.
- Microwave - Add the taro roots to a microwave-safe bowl filled with water covering the roots and microwave at full power for 10-15 mins until fork tender. If not done, microwave for another 5 mins & check.
- Once cooked, add them in cold water to stop the cooking process. Drain and then peel & cut them in 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 Cilantro leaves and pomegranate seeds.
Notes
- Roasted or boiled potatoes or sweet potatoes can be used in place of arbi (taro root) in this chaat recipe.
- Use gloves while handling raw arbi to prevent hands from itching.
- Cooking time will vary based on arbi size.
- Don't overcook the taro as it will make it gooey. You can boil them as part of meal prep over the weekend and refrigerate without peeling.
Hi Shwetha,
I am Prathiba from "The indian food court". Your Arbi root dish is really new to me looks yummy!!!!!!!!!Do visit my blog at your leisure and do pass on the link of my blog among your friends community
Wow looks so nice .
http://www.followfoodiee.com/
Thanks All for the precious praises!!
Thanks Shabbu, surely will collect them 🙂
arbi chat.. sounds new to me.. glad to follow you dear..
wow..salad with arbi...it looks n sounds so delicious n definitely a must try for me...bookmarked !!!!!!!
Salad with arbi sounds absolutely interesting.
awesome. this chaat is new to me and looks so delicious. As usual nice recipe
Yummy recipe...
awards for you in my space...do collect...
Shabbu's Tasty Kitchen
Wow this looks too good
Hi Shweta ,
I'm Punitha of http://www.southindiafoodrecipes.blogspot.in
New to your nice space:)
Taro root salad looks YummY and mild...
At your free time do visit my blog Shweta.