Sabut Arbi

Ingredients

• 500 g Arbi (cola cassia)
• 2 tsp ajwain (carum/thymol) seeds
• 2 tsp amchoor (dried mango powder)
• 2 tsp salt or to taste
• ½ tsp chilli powder
• ¼ tsp kali mirch (powdered black pepper)
• 2 tbsp chopped hara dhania (coriander leaves) and a few lemon wedges for garnish
• Oil for deep frying

Preparation

• Wash the arbi and boil till almost tender (about 5 minutes in a pressure cooker, depending on the size and thickness of the arbi).

• Peel the skin off when cool enough to handle, and press between palms to flatten.

• Heat the oil and put in as many pieces as come in without touching each other, and fry to a golden brown and crisp, over high heat.

• When all the pieces are fried, heat a heavy based pan over high heat and add the ajwain and stir it for a few seconds. When they pop a little, add the arbi, amchoor, salt, chilli powder and the black pepper and turn around till well mixed. Serve hot garnished with the hara dhania and lemon wedges.