Arbi Fry Recipe – Crispy Indian Taro Root with Spices

Last Updated on 3 months by Neha Deshmukh

Arbi Fry Recipe – Crispy Indian Taro Root With Spices

Introduction

Oh, arbi! It’s one of those vegetables that sometimes gets a bad rap, but honestly, when cooked right, it’s amazing. I remember my grandmother making this arbi fry for me when I was little, and the crispy, spicy goodness is a flavour I still crave. It’s a simple dish, but packed with flavour, and perfect as a side with dal and rice, or even as a snack with a cup of chai. Today, I’m sharing my version of this classic Indian arbi fry – guaranteed to convert even the biggest arbi skeptics!

Why You’ll Love This Recipe

This arbi fry is seriously addictive. It’s crispy, flavourful, and surprisingly easy to make. Plus, it’s a great way to enjoy a slightly underappreciated vegetable. It’s a fantastic side dish, a satisfying snack, and a wonderful way to add a little spice to your meal.

Ingredients

Here’s what you’ll need to make this delicious arbi fry:

• 500 grams Cheppankizhangu / Arbi (Taro Root)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 2 teaspoons Coriander Powder
• 3/4 teaspoon Salt
• 2 sprigs Curry Leaves
• 1 tablespoon Gram Flour (Besan) – optional
• 3 tablespoons Vegetable Oil
• 1/4 teaspoon Mustard Seeds

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Cheppankizhangu / Arbi (Taro Root) – Regional Variations & Selection

Cheppankizhangu is the name for arbi in many parts of India, especially in the South. You might also find it simply called ‘arbi’ or ‘ghiya’. When choosing arbi, look for firm, smooth roots without any soft spots. Smaller arbi tend to be less fibrous.

Spice Blend – Understanding Turmeric, Red Chilli & Coriander

The spice blend is where the magic happens! Turmeric adds a beautiful colour and earthy flavour, red chilli powder provides the heat, and coriander powder brings a warm, aromatic note. Feel free to adjust the chilli powder to your spice preference.

Gram Flour (Besan) – Optional Texture Enhancement

Gram flour (besan) isn’t traditional in every arbi fry recipe, but I love adding a tablespoon or so. It helps the masala stick to the arbi and creates an extra crispy coating.

Curry Leaves – Fresh vs. Dried & Their Aroma

Fresh curry leaves are always best. They have an incredible aroma that really elevates the dish. If you can’t find fresh, you can use dried, but use about half the amount as the flavour isn’t as potent.

Mustard Seeds – The Importance of Quality & Freshness

Good quality mustard seeds are key. They should be plump and have a strong aroma. If they’re old, they won’t pop properly in the hot oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the arbi in water for about 10 minutes. This helps loosen any sand or dirt. Give it a good wash afterwards.
2. Now, pressure cook the arbi in 4-5 cups of water for 3-4 whistles. Let the pressure release naturally. This is important! Once cooled, drain the water, peel the arbi, and slice it into bite-sized pieces.
3. In a bowl, mix together the turmeric powder, red chilli powder, coriander powder, salt, and gram flour (if using) with just enough water to form a thick paste.
4. Coat the cooked arbi slices evenly with the masala paste. Don’t be shy! Add the curry leaves and marinate for at least 10 minutes. This allows the flavours to really penetrate the arbi.
5. Heat the vegetable oil in a non-stick pan over medium-low heat. Once hot, add the mustard seeds and let them crackle.
6. Add the marinated arbi to the pan. Fry on low heat for about 10-15 minutes, stirring occasionally, until it’s crispy and dry. Be patient – low and slow is the key to crispy arbi!
7. Serve hot and enjoy!

Expert Tips

Want to take your arbi fry to the next level? Here are a few tips I’ve learned over the years.

Achieving Maximum Crispiness

Low and slow is the name of the game. Don’t rush the frying process. Also, make sure the arbi is relatively dry before adding it to the oil.

Preventing Stickiness During Frying

The masala can sometimes make the arbi a little sticky. Using a non-stick pan and frying on low heat helps prevent this.

Dealing with the Sliminess of Arbi

Arbi can sometimes be a little slimy. Soaking it in water and cooking it thoroughly helps reduce this.

Choosing the Right Oil for Frying

Vegetable oil works well, but you can also use groundnut oil or sunflower oil. Avoid using olive oil, as it has a lower smoke point.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

This recipe is also naturally gluten-free. Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment – Mild, Medium, Hot

Adjust the amount of red chilli powder to your liking. For a milder flavour, use ½ teaspoon. For a spicier kick, add up to 1 ½ teaspoons.

Festival Adaptations – Navratri & Fasting-Friendly Options

During Navratri, you can skip the gram flour for a fasting-friendly version.

Serving Suggestions

Arbi fry is incredibly versatile. It’s delicious with:

• Dal and rice
• Roti or paratha
• As a snack with chai
• Yogurt or raita

Storage Instructions

Leftover arbi fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry it for a few minutes until crispy again. You can also reheat it in the oven or air fryer.

FAQs

Got questions? I’ve got answers!

What is Cheppankizhangu/Arbi and where can I find it?

Cheppankizhangu, also known as arbi, is a root vegetable similar to a potato. You can usually find it at Indian grocery stores or in the produce section of well-stocked supermarkets.

How do I know if the arbi is cooked properly before frying?

The arbi should be tender enough to easily pierce with a fork, but not mushy.

Can I make this arbi fry in an air fryer?

Yes! Preheat your air fryer to 180°C (350°F). Lightly spray the arbi with oil and air fry for 10-12 minutes, flipping halfway through, until crispy.

What can I do to reduce the stickiness of the arbi while marinating?

Make sure the masala paste isn’t too watery. A thicker paste will adhere better and reduce stickiness.

How long can I store leftover arbi fry and how do I reheat it?

Leftover arbi fry can be stored for up to 3 days. Reheat by pan-frying, oven-baking, or air frying until crispy.