Arbi paratha

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DSCN0818                                     Ready to serve Arbi paratha with chutney powder & curds

Makes 6-8

Time taken: 45 minutes

Arbi is a tubular variety of root of colocosia leaves available in india.  It is also known as Kesuvina gadde in kannada.  Arbi paratha is a gluten free paratha which i wanted to put up since a long time which got materialized today.  Though i had clicked pictures long ago but remained in my library, so i thought i should as well put it up now.  It tastes really yummy .  Here goes the recipe of Arbi paratha even though is very rarely prepared , yet yummy!!!

What you need to have:

1  Cook & mashed ed Arbi -4-6

2.  Wheat flour – 1/2 cup

3. Besan flour – 1/3 cup

4. Green chili paste – 1/2 teaspoon

5. Cumin seeds – a pinch

6. Carom(ajwain) – a pinch

7. Chopped cilantro – 2 teaspoons

8. Lemon juice – 1/2 teaspoon

DSCN0795                                                   Fresh Arbi vegetable (colocosia tube root)DSCN0807

                                           Other ingredients of Arbi paratha

What you do with what you have: 

1. Wash, peal and cook Arbi veggie in the cooker not adding water to the veggie till done as usual for about 20 minutes.

2. When done, cool it and grate it or smash it and keep it aside.

3. Sieve both wheat atta and besan atta in the sieve along with salt and transfer it to a wide bowl.  Add smashed and cooked Arbi from step-2 to it.  Also add green chili paste, cumin seeds, carom seeds, chopped cilantro, lemon juice and 1 teaspoon of cooking oil.  Mix the whole mix and then slowly sprinkle water as needed and make a soft paliable dough and keep it aside for about 10 minutes closing it with a damp cloth.

4. Pinch out lemon sized ball from the dough and roll it dusting it in wheat atta into a 3 ‘ discon a thick plastic sheet.  Apply either oil or ghee on it and fold it into a semi circle and apply oil to it.  Again fold it to a triangular shape and again dust it in wheat atta and roll  it on a thick plastic sheet into a 5-6″ disc  as shown in the image below.DSCN0811                                  Pinched out ball, semi circular fold, triangular fold  & finally rolled paratha

5. Place a roti skillet on medium flame spraying a little oil.  Place rolled paratha on it roast till done.DSCN0812                                          Rolled Arbi paratha being roasted

6. When it is done, flip and spraying a little oil roast it on the reverse till brown dots appear on the paratha.DSCN0817                                           Arbi paratha roasted on the reverse

7. Transfer it to a serving plate and relish with chutney powder and curds!!!!!!!!DSCN0818                                             Ready to serve Arbi paratha with curds & chutney powder 

Makes 6-8

Time taken: 45 minutes

Good to remember: 1. Arbi veggie root should be cooked to soft consistency.

2. Paratha dough should be knead to a soft rolling consistency.

3. Rolling on a thick plastic sheet is recommended to gain a proper shape.

4. One can roast parathas using either ghee or cooking oil.

5. One can relish with side dish of her/his choice or even dry chutney powder.


5 thoughts on “Arbi paratha

    Chinns said:
    December 30, 2015 at 8:53 pm

    Tried it today. Tastes awesome. Soft and flavourful. Thanks for sharing this recipe. I added a pinch of hing.

      prathibalrao responded:
      December 31, 2015 at 10:29 pm

      Hi Chinns,

      Thanks a lot for your feed back. Did you make any changes or you did try the recipe as it is?????

        Chinns said:
        January 2, 2016 at 5:38 pm

        Tried it as you advised. Just added a pinch oh hing mam.

    prathibalrao responded:
    January 13, 2016 at 5:48 pm

    Hi Chinns
    Good job!!Will also try doing that!

    Street Food in Chennai said:
    January 25, 2018 at 6:45 pm

    Thanks for sharing this great recipe.

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