Crispy Arbi Fry Recipe – Spicy Taro Root Snack with Chaat Masala

Neha DeshmukhRecipe Author
Ingredients
4
Person(s)
  • 500 grams
    Cococasia arbi
  • 2 tablespoons
    oil
  • 1 teaspoon
    cumin seeds
  • 1 teaspoon
    Salt
  • 1 teaspoon
    Red chilli powder
  • 1 teaspoon
    Coriander powder
  • 0.5 teaspoon
    Turmeric powder
  • 0.5 teaspoon
    Chaat masala
  • 0.25 teaspoon
    Garam masala powder
  • 2 tablespoons
    coriander leaves
Directions
  • Rinse arbi thoroughly and boil until tender (10-12 minutes). Cool, peel, and slice into rounds.
  • Heat oil in a pan. Add cumin seeds and asafoetida; cook until the seeds splutter.
  • Add arbi slices and coat with turmeric powder, red chili powder, coriander powder, and salt.
  • Cook on medium heat for 10-15 minutes, stirring occasionally, until crispy.
  • Sprinkle chaat masala and garam masala. Garnish with fresh coriander leaves.
  • Serve hot with roti, rice, or as a snack.
Nutritions
  • Calories:
    186 kcal
    25%
  • Energy:
    778 kJ
    22%
  • Protein:
    2 g
    28%
  • Carbohydrates:
    36 mg
    40%
  • Sugar:
    1 mg
    8%
  • Salt:
    605 g
    25%
  • Fat:
    4 g
    20%

Last Updated on 4 months by Neha Deshmukh

Crispy Arbi Fry Recipe – Spicy Taro Root Snack with Chaat Masala

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – Crispy Arbi Fry. It’s one of those snacks that just disappears when you put it out, and honestly, I can’t blame anyone! It’s perfectly spiced, wonderfully crispy, and just so satisfying. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it just right. Let’s get cooking!

Why You’ll Love This Recipe

This Arbi Fry is seriously addictive. It’s a fantastic way to enjoy taro root (also known as cococasia), which has a unique, slightly nutty flavor. Plus, it’s surprisingly easy to make, even if you’ve never worked with arbi before. It’s a quick and flavorful side dish or snack that’s perfect for any time of day.

Ingredients

Here’s what you’ll need to make this delicious Arbi Fry:

  • 500 grams Cococasia arbi (Taro Root)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon Salt
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 0.5 teaspoon Turmeric powder
  • 0.5 teaspoon Chaat masala
  • 0.25 teaspoon Garam masala powder
  • 2 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk about these ingredients for a sec!

  • Arbi/Taro Root: This root vegetable has a lovely, slightly earthy flavor and a unique texture – it gets wonderfully crispy when fried. Make sure to rinse it really well, as it can sometimes be a little muddy.
  • Spice Levels: Feel free to adjust the red chili powder to your liking. Some regions in India prefer a milder flavor, while others like a real kick!
  • Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savory depth to the dish. It’s often used in Indian cooking to aid digestion and adds a really unique flavor. If you can’t find it, I’ll cover substitutions in the FAQs.

Step-By-Step Instructions

Alright, let’s get down to business!

  1. First, rinse the arbi thoroughly. Then, boil it in water until it’s tender – about 10-12 minutes. You should be able to easily pierce it with a fork.
  2. Once cooked, let the arbi cool down enough to handle. Peel the skin off and slice it into nice, even rounds.
  3. Now, heat the oil in a pan over medium heat. Once hot, add the cumin seeds and asafoetida. Let them splutter for a few seconds – this releases their amazing aroma!
  4. Add the arbi slices to the pan and coat them well with the turmeric powder, red chili powder, coriander powder, and salt.
  5. Cook for 10-15 minutes, stirring occasionally, until the arbi is golden brown and crispy. Keep an eye on it so it doesn’t burn!
  6. Finally, sprinkle the chaat masala and garam masala powder over the arbi. Give it a good mix, and garnish with fresh coriander leaves.

Expert Tips

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

  • Don’t overcrowd the pan! Cook the arbi in batches if necessary to ensure it gets crispy.
  • Make sure the arbi is completely dry before frying. Any excess moisture will prevent it from getting crispy.
  • A little patience goes a long way. Cooking on medium heat allows the arbi to cook through and get crispy without burning.

Variations

Want to switch things up? Here are a few ideas:

  • Vegan Adaptation: This recipe is already naturally vegan!
  • Spice Level Adjustments: For a milder flavor, reduce the amount of red chili powder or omit it altogether. If you like it really hot, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat.
  • Festival Adaptations: This makes a fantastic snack for Diwali or Holi! You can serve it alongside other festive treats.

Serving Suggestions

This Crispy Arbi Fry is incredibly versatile.

  • Serve it hot with roti or rice for a complete meal.
  • Enjoy it as a standalone snack with a cup of chai.
  • It’s also a great addition to a party spread – it’s always a hit!

Storage Instructions

Leftover Arbi Fry can be stored in an airtight container at room temperature for up to 2 days. However, it’s best enjoyed fresh, as it will lose some of its crispiness over time. You can try reheating it in a dry pan or air fryer to crisp it up again.

FAQs

Let’s answer some common questions:

  • Is arbi good for digestion? Yes! Arbi is a good source of fiber, which aids in digestion. It’s also believed to have cooling properties.
  • How do I prevent arbi from becoming sticky while cooking? Make sure the arbi is well-boiled and completely dry before frying. Cooking on medium heat and not overcrowding the pan also helps.
  • Can I air fry arbi instead of pan-frying? Absolutely! Toss the boiled and sliced arbi with the spices and a little oil, then air fry at 375°F (190°C) for 10-15 minutes, flipping halfway through.
  • What is asafoetida and can I substitute it? Asafoetida (hing) is a resin with a pungent smell that adds a savory flavor. If you can’t find it, you can substitute with a pinch of garlic powder or onion powder, but it won’t be quite the same.
  • How long does cooked arbi fry stay crispy? It’s best enjoyed immediately for maximum crispiness. It will start to soften after a couple of hours, but reheating can help restore some of the crunch.

Enjoy making this recipe! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!

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