Name: Arbi ka Salan
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: hyderabadi
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); 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)

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North Indian Vegan Pudina Paratha & Arbi ka Salan Recipe | CraftMyMeals

Instructions

1
Prepare the Dough (10 minutes + 30 minutes resting)
- In a large mixing bowl, combine 2 cups of atta and 3/4 tsp of salt.
- Gradually add water while mixing to form a dough. Knead for 7-8 minutes until the dough is soft, smooth, and pliable, but not sticky.
- Apply a few drops of ghee or oil over the dough to prevent it from drying out. Cover with a damp cloth or a lid and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Mint Filling (5 minutes)
- While the dough is resting, wash the mint leaves thoroughly under running water. Pat them completely dry with a kitchen towel to prevent the filling from becoming soggy.
- Finely chop the dried mint leaves.
- In a small bowl, combine the chopped mint, 1 tsp chaat masala, 1/2 tsp amchur powder, 1/2 tsp cumin powder, 1/4 tsp red chili powder (if using), and the remaining 1/4 tsp of salt. Mix well and set aside.
3
Shape and Layer the Parathas (10 minutes)
- After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
- Take one ball, dust it with dry atta, and roll it into a very thin circle of about 7-8 inches in diameter.
- Brush about 1 tsp of ghee evenly over the entire surface of the rolled circle.
- Sprinkle a generous portion of the mint filling evenly on top.
- Starting from one edge, begin to fold the circle into narrow pleats, like making a paper fan, until you have a long, pleated strip.
- Gently stretch the strip and then coil it into a tight spiral, tucking the loose end underneath the coil.
- Press the spiral flat with your palm. Dust with a little dry atta and gently roll it out into a 5-6 inch circle. Roll with light pressure to preserve the layers.
4
Cook the Parathas (25 minutes)
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the paratha on it.
- Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until you see small bubbles appearing on the surface.
- Flip the paratha. Let it cook for another 30 seconds on the other side.
- Drizzle about 1 tsp of ghee on the top surface and spread it with a spatula. Flip it again.
- Gently press the paratha with the spatula, especially around the edges, to ensure it cooks evenly and becomes crisp. You will see the layers starting to separate.
- Drizzle another tsp of ghee on the new top side, flip, and cook until both sides have golden-brown spots and are perfectly crisp.
- Repeat the process for all the remaining dough balls.
5
Serve
- Remove the paratha from the tawa. For extra flaky layers, you can gently crush the hot paratha between your palms.
- Serve immediately with plain curd (yogurt), raita, or your favorite Indian pickle for a complete meal.

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)
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.

Pudina Paratha with Arbi ka Salan

Nutrition per Serving

Recipes in this Meal

1. Pudina Paratha

Ingredients

2. Arbi ka Salan

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About Pudina Paratha with Arbi ka Salan

Instructions

Ingredients

Instructions