Traditionally, my MIL prepares this with tamarind pulp but I like to use the date tamarind chutney as the sweet and sour taste goes well with this dish. Although eaten as a side dish or salad, its association with chaat could be because of sweet and sour chutney addition just like we would add to any regular chaat for instance. If you like Arbi/Taro Root, then you can try Arbi Sabji - a vegan Indian side dish (dry curry) which goes well with Indian flatbreads like roti, chapati or even naan The key to making this salad is cooking the Taro root right. Overcooking it will make arbi gooey/slimy which is not very pleasant. You could cook the Taro root a day before and once they cool down refrigerate and then use them the next day. Keep all the ingredients ready and toss it like as much as half an hour before you want to serve it for the best taste. Cook the taro roots. I usually cook them for 10 minutes or less in a pressure cooker (about a whistle) or 4 mins on manual high in Instant Pot or boil them on the stovetop until fork tender. Add them in cold water to stop further cooking. Allow them to cool then peel the skin (like you would for potato) and cut them into small cubes. Ensure not to over boil/cook them as they would become gooey. A firm yet cooked version of Taro goes best for this chat. Preferably cut the onions, cucumber and taro root all of the same size. Add all the ingredients in a large mixing bowl (except pomegranate seeds) and mix it all up until everything is well combined and all ingredients are coated nicely. Keep refrigerated until ready to serve. Tastes best when eaten fresh or can be stored in a day or so in the refrigerator. While serving garnish with cilantro (coriander) leaves and pomegranate seeds. That’s it, this healthy, vegan and tasty Arbi Chaat - Taro Root Salad is ready. Serve it as side, salad or snack. Enjoy!!
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