A classic Hyderabadi curry featuring tender taro root simmered in a rich, tangy gravy made from peanuts, sesame, and tamarind. This nutty and spicy dish is a perfect side for biryani or roti.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
446cal
6gprotein
41gcarbs
31g
Ingredients
400 g Arbi (Also known as taro root)
6 tbsp Vegetable Oil (Divided use: 3 tbsp for frying, 3 tbsp for gravy)
0.25 cup Raw Peanuts
2 tbsp White Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 pcs Onion (Medium-sized, thinly sliced)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste, use Kashmiri for color)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Creamy, tangy Arbi ka Salan with delicate Roomali Roti - an energy-giving, unique flavor adventure!
This awadhi dish is perfect for lunch. With 775.64 calories and 13.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract pulp)
1 tsp Jaggery (Powdered, or use brown sugar)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 pcs Curry Leaves
2 pcs Dried Red Chilies (Broken in half)
1.5 tsp Salt (Adjust to taste)
2.5 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Arbi (Taro Root)
Wash the arbi thoroughly to remove any dirt. Place them in a pot with enough water to cover and boil for 15-20 minutes, or pressure cook for 2-3 whistles.
Check for doneness by inserting a knife; it should go in easily, but the arbi must hold its shape and not be mushy.
Drain the water and let the arbi cool down completely. Once cool, peel the skin off.
Heat 3 tbsp of oil in a wide pan over medium heat. Add the peeled arbi and shallow fry for 8-10 minutes, turning occasionally, until they are golden brown and slightly crisp on the outside. Remove from the pan and set aside.
2
Roast and Grind the Salan Masala Paste
In a separate dry pan, dry roast the peanuts on low-medium heat for 4-5 minutes until they are fragrant and lightly browned. Remove and set aside to cool.
In the same pan, roast the sesame seeds for 1-2 minutes until they start to pop. Be careful not to burn them. Remove and add to the peanuts.
Finally, roast the desiccated coconut for about 30-45 seconds until it turns a light golden color. Add it to the cooling peanuts and sesame seeds.
Once all roasted ingredients are completely cool, transfer them to a grinder. Grind to a fine powder first, then add about 1/4 cup of water and blend again to form a smooth, thick paste.
3
Cook the Gravy Base
In a heavy-bottomed pot or kadai, heat the remaining 3 tbsp of oil over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
Add the thinly sliced onions and sauté for 7-8 minutes until they become soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Combine and Simmer the Salan
Reduce the heat to low. Add the spice powders: turmeric, red chili, coriander, and cumin powder. Stir for 30 seconds to cook the spices without burning.
Add the ground masala paste to the pot. Cook on low heat for 6-8 minutes, stirring continuously to prevent it from sticking. The paste will darken, and you'll see oil separating from the sides.
Stir in the tamarind paste, jaggery, and salt. Mix well for a minute.
Gradually pour in 2.5 cups of warm water, whisking constantly to ensure the gravy is smooth and lump-free.
Bring the gravy to a gentle boil. Carefully add the fried arbi to the gravy.
Reduce the heat to the lowest setting, cover the pot, and let it simmer for 12-15 minutes. The gravy will thicken, and a layer of oil (tari) will float on top, indicating it's cooked.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the salan rest for 10 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with Hyderabadi biryani, bagara khana, pulao, or fresh rotis.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
