Wash and scrub the arbi. Boil till almost tender. Drain and peel the arbi and press between palms to flatten.
Mix together the ajwain, aamchoor, red chillies, coriander and rice flour, add colocasia and coat the pieces well with the masala.
Just before serving, deep-fry the colocasia till crisp and light brown in colour.
Key Ingredients: colocasia, carom seeds, dry mango powder, salt, red chilli, coriander leaves, vegetable oil, rice flour