Last year I went to Ujjain, while coming back from Mahakaleshwar temple, we saw a shop selling garadu ki chaat. That was something new to me. We took a plate of that chat. I can never forget the taste of that chat. It was way too spicy for us but something in that chat didn’t let us stop. We were eating chat and drinking water to ease the burning sensation on tongue.
Garadu is a root from yam / potato family found largely in central India. It is a seasonal speciality of Indore (MP) that is served hot with garadu masala. It comes during winter. Since in Punjab garadu is not available, so I thought of using arbi in place of garadu and made a chat with garadu masala. I made some changes in the basic garadu recipe and what an outcome!!! Simply fantastic. Don’t believe me… No problem…. Try it yourself
|Arbi ||250 gram|
|Tamarind chutney||2 tablespoons
|Lemon juice ||1 tablespoon|
|Soya sauce||1 teaspoon|
|Garadu masala ||1 tablespoon|
Ingredients For Garadu Masala
|Roasted cumin powder||2 teaspoon|
|Ginger powder ||1 teaspoon|
|Red chili powder||1 teaspoon|
|Asafetida ||a pinch|
|Black salt||½ teaspoon
|Rock salt||½ teaspoon|
- Peel and wash arbi. Pat fry and cut into cubes. Heat oil in a wok and fry arbi pieces.
- Drain on a paper towel and keep aside.
- Mix all the ingredients of garadu masala.
- In a pan on low flame, take imli chutney. Add lemon juice, soya sauce and 1 tablespoon of garadu masala to it.
- Add fried arbi pieces and stir well to coat all the pieces with masala. It needs be, add 1 tablespoon of water before adding fried arbi pieces.
- Serve hot.
- This chaat can be had during vrat/ navaratras, in that case avoid the use of asafoetida and black salt.
- You can half fry arbi and just before serving, can refry it to get hot and crispy chaat