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Arbi Chaat - Taro Root Salad
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. Its delicious on it own or as side with you main meal.
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
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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.
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