19 arrowroot flour recipes

arrowroot flour recipes | 40 arrowroot powder recipes collection |

arrowroot flour recipes collection. Arrowroot flour, also known as kooya or aralot, is a fine white colored powder that is used to thicken sauces and soups and also for binding purposes. It is made from the starch of the arrowroot plant and looks very similar to cornstarch, also has similar properties. Not only is it used for savory items, it can also be used to set jellies and ice cream.

Arrowroot flour as a binding agent in sweets and snacks

Sweets like Gulab Jamun and Ghevar require proper binding so that they don’t break down when cooked. For this purpose we add a little arrowroot powder to ensure adequate binding. Here, even a small amount is enough as it is string and has double the binding powder of wheat flour. As a binding agent it is also used in various tikkis and pakodas. This way it works very well and is a perfect substitute to cornstarch in case if anyone doesn’t want to use it. Recipes that use this flour for this purpose are Kand aloo Pakoda or any other pakoda for that matter.

Arrowroot flour for faral recipes

One big advantage of arrowroot flour is that it can be eaten during the fasting days. During those days, people eat food known as faraal in which cornstarch is a food item that has to be avoided. In such situations, arrowroot is the perfect substitute for! Whether it is in Faraali Pattice or something more innovative like Layered Handvo made with kand, potatoes and paneer, it is fit for the occasion. 

This flour can even be added to soups, curries and subzis to make them thick and give them a proper, less watery consistency which is smooth like in Dahiwale Aloo ki Subzi. For this purpose it is important to first make a slurry out of room temperature water and flour, mix it till there are no lumps and then add it to the gravy. If you add the flour directly to a hot liquid, it will immediately start forming lumps and will not give a smooth gravy.  Arrowroot is also a gluten free flour which makes it fit for those with a gluten allergy. Due to this property, you can use it for baking gluten free breads like Buckwheat and Quinoa Bread or to even make Indian food like Faraali Khandvi.

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Masala aloo roti, the unique flavour of this roti is crafted by the jeera, green chillies and pepper along with the potatoes, which also adds softness to the roti. The potatoes and maida also aid in binding. Relish this delight with a vegetable of your choice.

Does the word cutlet immediately bring to your mind images of a crisp and spicy treat? While this Gulab Jamun Cutlet is tangentially different, you will love this just as much in its own special way. Delicate deep-fried rolls made with crumbled hariyali mava, nuts and spices bound together with a proper mix of flours, are soaked in sugar syrup, and then sliced into cutlets. While this might sound similar to dry jamuns, you will realise on tasting that this mithai is much more special. Serve warm Gulab Jamun Cutlets topped with ice-cream, or just plain.

Meva Bati is a rich North Indian mithai made by stuffing a mava based dough with a rich mixture of nuts and mava, and deep-frying the delicate, stuffed balls till golden brown. These Meva Batis are then soaked in sugar syrup for a while and served warm. You will love the crispness, balanced sweetness and rich texture of this traditional sweet, which is served on special occasions and parties too. In fact, like Jalebi , Meva Bati is also a nice mithai to serve at chaat parties to complement the spicy chaat items.

Sweet and tangy, a dessert that most will want to make an entire meal of. To make the scoops, use a firm and sweet melon. After peeling it, press the cup of the melon scoop on the fruit to insert it and rotate it to get perfect melon scoops that are ready to serve.

Potatoes and peas come together to make the Green Pea Pattice an amazing snack that everybody will fall for. As always, boiled potatoes form the base of this pattice, but what makes it special is a scrumptious centre packed with green peas and coconut perked up with ginger and green chillies. The Green Pea Pattice has a fantabulous structure that is crisp outside and succulent inside. Combined with a mouthwatering flavour, it is a real winner. You can serve it with tomato ketchup and green chutney, or when you are in the mood for something different, try using it to make burgers! You can also try other pattice like Ragda Pattice and Farali Pattice .
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