- 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.
- Calories:186 kcal25%
- Energy:778 kJ22%
- Protein:2 g28%
- Carbohydrates:36 mg40%
- Sugar:1 mg8%
- Salt:605 g25%
- Fat:4 g20%
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!
- 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.
- Once cooked, let the arbi cool down enough to handle. Peel the skin off and slice it into nice, even rounds.
- 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!
- Add the arbi slices to the pan and coat them well with the turmeric powder, red chili powder, coriander powder, and salt.
- 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!
- 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!