Crispy Arbi Fry Recipe – Traditional Indian Colocasia Recipe

Last Updated on 2 months by Neha Deshmukh

Crispy Arbi Fry Recipe – Traditional Indian Colocasia Recipe

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – Crispy Arbi Fry. It’s one of those dishes my nani (grandmother) used to make, and the smell of it cooking always brings back such warm memories. Arbi, also known as colocasia, gets a bad rap sometimes, but trust me, when cooked right, it’s absolutely delicious! This recipe delivers perfectly crispy, flavorful arbi that’s sure to become a hit in your kitchen too.

Why You’ll Love This Recipe

This arbi fry is more than just a side dish; it’s a little piece of Indian comfort food. It’s incredibly easy to make, requires minimal ingredients, and comes together in under 30 minutes. Plus, it’s naturally gluten-free and can easily be made vegan! The contrasting textures – the crispy exterior and the soft, slightly earthy interior – are just divine.

Ingredients

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

• 600 grams arbi (colocasia), peeled and halved
• 6 tbsp oil (vegetable, canola, or sunflower oil work well)
• 1 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1 tsp chilli powder (adjust to your spice preference!)
• 2 tsp coriander powder
• 1 tsp cumin powder
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec. Arbi has a unique texture – it can get a little sticky if not handled right, so we’ll tackle that later!

Spice levels in India vary so much by region. I use 1 tsp of chilli powder for a mild-medium heat, but feel free to add more if you like things fiery. My friend’s family in Andhra Pradesh adds a full 2 tsp!

And don’t underestimate the power of mustard seeds in tempering. They add such a lovely nutty aroma and a little pop of flavor. It’s a classic technique in Indian cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the arbi for 2 whistles. This helps soften it and reduces the sliminess. Immediately transfer it to cold water to stop the cooking process. This is key to getting the right texture.
2. Now, in a bowl, combine the cooked arbi with 2 tbsp of oil, turmeric powder, chilli powder, coriander powder, cumin powder, and salt. Give it a good mix, ensuring all the pieces are well coated. Marinate for 15-20 minutes – this lets the flavors really sink in.
3. Heat the remaining 4 tbsp oil in a pan over medium-low heat. Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
4. Add the marinated arbi to the pan. Roast on low heat, covered, stirring occasionally, until it’s crispy and golden-brown on all sides. This usually takes about 15-20 minutes. Patience is key here – you want it nice and crispy!

Expert Tips

• Don’t overcrowd the pan: Cook the arbi in batches if necessary to ensure even crisping.
• Low and slow is the way to go: Roasting on low heat prevents burning and allows the arbi to cook through.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure you’re using vegetable oil.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the chilli powder for a milder flavor. For extra heat, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations – Navratri/Fasting Friendly: During Navratri, many people avoid onion and garlic. This recipe is perfect as is, as it doesn’t include either!

Serving Suggestions

Arbi fry is fantastic as a side dish with dal and rice. It also pairs beautifully with roti or paratha. My family loves to serve it with a dollop of yogurt for a cooling contrast. It’s also a great snack on its own with a cup of chai!

Storage Instructions

Leftover arbi fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or air fryer to restore some of the crispiness. It won’t be quite as crispy as when it’s freshly made, but still delicious!

FAQs

• Is arbi good for digestion? Yes! Arbi is a good source of fiber, which aids in digestion. However, it can cause bloating in some people, so moderation is key.
• How do I prevent arbi from becoming slimy? Pressure cooking followed by immediately transferring to cold water is the best way to prevent sliminess. Also, ensure you’re roasting it until it’s nice and crispy.
• Can I air fry the arbi instead of pan-frying? Absolutely! Air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through.
• What is the best way to peel arbi? Arbi can be a little itchy to peel. Wearing gloves is a good idea! You can also boil it for a few minutes to make peeling easier.
• Can I make this recipe with other root vegetables? Yes, you can! Potatoes, sweet potatoes, or even cassava would work well. Just adjust the cooking time accordingly.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen.