Dry Chatpati Arbi

Heat oil in a pan and add asafoetida and carrom seeds, let it splutter for a few seconds

Peel each boiled arbi and press lightly in between your palms

Now add all the pressed arbi in hot oil

Sprinkle all the spice powders, one by one including chaat masala and salt

Now let it cook on medium flame for a minute and then flip all the arbi one by one and let cook from other side on a low medium flame.

Switch off the flame when all the arbis are golden brown in colour and serve hot with chapati or parantha after garnishing with chopped coriander leaves