Crispy Arbi Fry Recipe – Easy Taro Root with Amchur & Carom Seeds

Last Updated on 2 months by Neha Deshmukh

Crispy Arbi Fry Recipe – Easy Taro Root with Amchur & Carom Seeds

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 for me as a kid, and the crispy, tangy flavor just stuck with me. This Crispy Arbi Fry is a simple, flavorful side dish that’s perfect with dal-chawal, roti, or even as a snack with your evening chai. It’s a little bit of comfort on a plate, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This arbi fry is seriously addictive. It’s crispy, tangy, and has a lovely warmth from the spices. Plus, it’s surprisingly easy to make! It comes together in under 30 minutes, making it a perfect weeknight side dish. And the best part? It’s a fantastic way to enjoy a nutritious root vegetable.

Ingredients

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

• 250 grams arbi (taro root or colocasia roots)
• 2 cups water
• 0.25 teaspoon ajwain (carom seeds)
• 0.5 teaspoon crushed black pepper
• 0.5 teaspoon cumin powder
• 0.5 teaspoon dry mango powder (amchur)
• 1 small green chili
• 0.5 tablespoon peanut oil
• 1 tablespoon chopped coriander leaves
• Rock salt as required

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few of them are key to getting that perfect flavor!

Arbi (Taro Root): Varieties & Selection

There are a few different varieties of arbi available. Look for firm, unblemished roots. Smaller arbi tend to be less fibrous. Don’t worry about the slight stickiness when handling raw arbi – that’s normal!

Ajwain (Carom Seeds): Digestive Benefits & Flavor Profile

Ajwain isn’t just about flavor; it’s also fantastic for digestion. It adds a lovely, slightly pungent aroma and helps cut through the starchiness of the arbi. A little goes a long way!

Amchur (Dry Mango Powder): Tangy Twist & Regional Uses

Amchur is a game-changer. It provides that lovely tanginess that balances the spices beautifully. It’s commonly used in North Indian cuisine to add a fruity, sour flavor to dishes. If you can’t find it, I’ll share a substitution in the FAQs!

Rock Salt vs. Table Salt: Health Benefits & Taste

I prefer rock salt (sendha namak) for this recipe. It has a slightly different, more mineral-rich flavor than regular table salt, and is often preferred in Indian cooking, especially during fasting periods.

Oil Choice: Peanut Oil & Alternatives

Peanut oil gives a lovely flavor and helps achieve that perfect crispiness. But if you have allergies, you can easily substitute with vegetable oil, sunflower oil, or even mustard oil (for a more pungent flavor!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the arbi thoroughly under running water. This helps remove any dirt or residue.
2. Place the arbi in a pressure cooker with 2 cups of water. Pressure cook for 2-3 whistles, or until the arbi is tender.
3. Once cooled, peel the arbi. It should be easy to peel after pressure cooking. Then, slice it into ¼-inch rounds.
4. Heat the peanut oil in a pan over medium-low heat. Add the ajwain (carom seeds) and sauté until fragrant – about 30 seconds.
5. Add the arbi slices to the pan and sauté for about 3 minutes, stirring occasionally. We want to start getting some color on them.
6. Now, sprinkle in the black pepper, cumin powder, finely chopped green chili, and rock salt. Mix well to coat the arbi evenly.
7. Add the dry mango powder (amchur) and stir again. Make sure everything is nicely combined.
8. Continue to sauté, stirring frequently, until the arbi turns golden-brown and crispy. This usually takes another 5-7 minutes.
9. Finally, garnish with chopped coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Crispy Texture

Low and slow is the key! Don’t rush the sautéing process. Cooking over medium-low heat allows the arbi to crisp up without burning.

Preventing Arbi from Becoming Slimy

The biggest concern with arbi is it getting slimy. Thoroughly cooking it until tender in the pressure cooker, and then sautéing it on medium-low heat until crispy, helps prevent this. Don’t overcrowd the pan either!

Adjusting Spice Levels

Feel free to adjust the amount of green chili and black pepper to your liking.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce or omit the green chili.
• Medium: Use the recipe as is.
• Hot: Add a pinch of red chili powder or use a spicier green chili.

Festival Adaptation (Navratri/Fasting Friendly)

During Navratri or other fasting periods, you can use rock salt and skip the green chili to make this a vrat-friendly dish.

Serving Suggestions

This arbi fry is incredibly versatile. It’s delicious with:

• Dal and rice
• Roti or paratha
• As a side dish with any Indian thali
• As a snack with a cup of chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

What is Arbi and is it healthy?

Arbi is a root vegetable, also known as taro root or colocasia. It’s a good source of fiber, vitamin C, and potassium. It’s also relatively low in calories.

How do I prevent the arbi from becoming sticky during cooking?

Make sure the arbi is fully cooked in the pressure cooker and then sauté it on medium-low heat, stirring frequently. Don’t overcrowd the pan.

Can I make this recipe without using rock salt?

Yes, you can use regular table salt, but the flavor will be slightly different.

What can I substitute for Amchur powder?

If you don’t have amchur, you can use a squeeze of lemon juice or a teaspoon of tamarind paste.

Can I air fry the arbi instead of pan-frying?

Absolutely! Toss the sliced arbi with the spices and a little oil, then air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through, until crispy.