Crispy Seasoned Arbi (Taro)
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Uploader Comments (ShowMeTheCurry)
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All Comments (8)
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did she said ''they actually grow in elephant ears''?
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Hey..I'm glad you guys make comments abt the texture and cookin/peelin process in all your vids as its real helpful fr amateurs like me cuz im sure otherwis i wud thnk its spoilt or messed up! This is the 1st time im gonna try makin arbi..Thanks fr the recipe:)
2 years ago 2
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This is a great recipe, thanks for taking the time to share. Now I'll have something new to show my mom when I see her next time :-)
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thanks for this simple yet delicious recipe.
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I think we call that Gabi in the Philippines, isn't it the plant with big leaves? :D
gloomywillow 1 year ago
@gloomywillow: Yes, it is! We also use the leaves to
cook a dish (hope to make a video on that soon)
ShowMeTheCurry 1 year ago
Hi ladies. Chaat masala has that 'recently farted' smell to it. Do you think that a generally American crowd could get past the smell. Of course the taste is fantabulous. I usually explain that the scent comes from the musk melon(I know it comes from the black salt but find me a yank who knows what that is). Any suggestions?
joshibiz 3 years ago
Hi AJJ,
You're right about the chaat masala smell for sure! Got an idea for you -- we have a video for "Zair", a drink you can make with black salt. Have one of your friends be the guinea pig and let them try it out (it's fairly simple to make). If they can get past the smell there, then you'll be safe to serve chaat masala at your party.
ShowMeTheCurry 3 years ago
hi, nice recipe....can we mush it up like mashed potatoes and all the seasonings in it, then flatten and fry it like aaloo tikki?
praveensoora 3 years ago
The "strange" thing about arbi is that it is very slimy to the touch. If you mash it up, it will probably become a gooey mess.
ShowMeTheCurry 3 years ago