Arbi is also known as arvi, kachhu or kachalu in hindi and Colocasia or Taro root in English. There are various methods of making arbi at home and you can serve it in different style as well. Today I’m going to tell you that how to make boiled and Crispy arbi with fresh spices, that is best to serve as a side dish with Indian chapati.
Cook time: 8
Total time: 18
Yield: 4 servings
- 1/2 kg arbi
- Oil for frying
- 3/4 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1-1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/2 tsp ground jeera (cumin) powder
- 1/4 tsp dry mango powder
- Salt to taste
How to make Fried Arbi:
- Boil the arbi for 4-5 whistles until tenders.
- Remove the outer skin and set aside.
- Heat good amount of oil in a frying pan.
- Wait, till the oil heats well.
- Now drop 3-4 pieces of boiled arbi in hot oil and fry until turns crispy and little browned.
- Take out and drain on oil absorbent paper.
- Fry remaining pieces of arbi in same way and drain on paper napkin.
- Now heat another frying pan and put only 1/2 tbsp of oil.
- When the arbi little cools down, press them slightly with your palms and again put them in pan. Add salt to taste and mix very well.
- Simmer the flame, cover the pan and leave to cook for about 2 minutes.
- Uncover and drizzle some more oil and turn the gas off.
- Now put all the remaining spices and mix very well.
- Turn the gas on and stir fry continue for the well mixing of spices only for 1 more minute.
- Delicious fried arbi is ready to serve with roti or paratha.
- You can eat this dish as it is as a starter or serve it with dal and rice.
- The reason behind turning on and off gas is, to eliminate the burning of spices and an even cooking of arbi.
- Make sure, selection of fresh arbi is very important.