What is the best thing about the rainy season? One of the most common answers will be digging into a cup of masala chai and some delectable snacks while enjoying the pitter-patter outside. Yes, there’s no denying the fact that the combination of cold breeze, hot chai and spicy snacks define monsoon for most of us. From crunchy pakode to roasted bhutta, you will find a pool of scrumptious snacking options around. But what remains as a constant among all is a plate of spicy and tangy chaat. They are quick, easy to make and deemed to be a monsoon staple among Indians!

Hence, we bring this lip-smacking arbi chaat recipe that can be an ideal dish to pair with your evening tea, while gazing at the marvel of the beautiful, rain-soaked weather from your balcony. Alongside its burst of flavours, this chaat includes the goodness of arbi (or taro root) as well. For the unversed, this seasonal vegetable is low in calorie and packed with several essential nutrients, including fibre, antioxidants and more, facilitating weight loss and immune-strengthening. Click here to know more.

Try this recipe today and give a healthy-spin to regular monsoon bingeing!

How To Make Arbi Chaat | Arbi Chaat Recipe:

Ingredients:

8-10 taro roots (arbi)

1 cucumber (peeled and cut into small cubes)

1 onion (chopped)

2 green chillies (chopped)

Half to 1 teaspoon red chilli powder

1-2 tablespoon roasted cumin-coriander powder (coarsely ground)

Lemon juice/tamarind juice as per taste

Black salt as per taste

Chopped coriander leaves to garnish

Method:

Step 1. Clean and boil the taro roots until tender. Do not over boil and turn them gooey.

Step 2. Peel the skin and cut them into thin slices.

Step 3. Heat a tawa and brush some olive or veg oil on it. Place the sliced taro roots on tawa and toast them until both the sides turn crispy.

Step 4. Now, transfer them to a mixing bowl and add cucumber, onion, green chilli, red chilli powder, cumin-coriander powder, black salt and lemon/tamarind juice. Give everything a good mix.

Step 5. Garnish with chopped coriander leaves and serve hot to enjoy the crisp of the arbi.

Happy Monsoons!