SARU BHAJA

CHATPATA SARU

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Chatpata Saru, chatpata Arbi, Chatpata Kachu, colocasia snacks recipe click here to see the video.https://youtu.be/gDnZ_hBtlPw

Ingredients
Colocasia(Saru) – 300gm
Gram flour – 1 spoon
Corn flour – 1 spoon
Carom powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Chaat masala powder – 1/2 tsp
Red chili powder – 1 tsp
Lemon juice – 1 tbsp

Oil

Salt to taste

For coating
Gram flour – 1 spoon
Corn flour – 1 spoon
Garam masala powder – 1/2 tsp
Salt little

Method
1. Wash and boil the colocasia in a pressure cooker. After boiling let the colocasia cool down.
2. Peel and cut the colocasia into small peices. Add lemon juice and salt. Mix it well, cover with a lid, and let it rest for one hour in the refrigerator.
3. After one hour add carom powder, cumin powder, coriander powder, black pepper powder, red chili powder, and chaat masala powder and mix it well.
4. Now add gram flour and cornflour. Mix it well.
For outer coating-
5. In a plate take gram flour, cornflour, garam masala powder, and salt. Mix it well and roll spicy colocasia to coat it one by one. Press the coated colocasia to flatten it.
6. Heat oil in a pan and deep fry till both sides are golden in color. Colocasia snacks(Chatpata Arbi/Saru) is ready to be served.
Special fasting recipes for making your fasting days extra special. Replace the salt with rock salt or saunda namak and cornflour or gram flour with Rajhira flour or favorite fasting flour.

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POI SARU BHAJA

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POI SARU

How to make poinadi saru bhaja.

POINADI SARU BHAJA

Ingredients:

  • Malabar spinach stem (Poi nadi) – 250GM
  • Colocasia (Saru /Arbi) – 250gm
  • Mustard paste – 1tbsp
  • Mustard seeds – 1tsp
  • Cumin seeds – ½ tsp
  • Chilli powder-1/2 tsp
  • Garlic clove – 5
  • Turmeric powder – ½ tsp
  • Punchphuran – 1/2 tsp
  • Oil – 2tbsp
  • Salt to taste

Method:

  • Peel the Malabar spinach  stem (Poi nadi) and cut it into 1.5 inch long pieces.
  • Peel the colocasia (saru) and cut each  into two pieces length wise.
  • Wash all the vegetables.
  • Make a fine paste of mustard seed, cumin seed and garlic.
  • Heat a kadhai/pan and put oil in it and crackle punchphuran in it.
  • Slowly add 1/2 cup water, salt, turmeric powder and cut vegetable. Mix and cover it.
  • Cover it until the vegetable is cooked.
  • Then add the fine paste and chilli powder to it. Stir fry it till golden in colour.
  • Serve it with rice, water rice..

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