Crispy Arbi Fry Recipe – Traditional Indian Colocasia Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Arbi Fry Recipe – Traditional Indian Colocasia Snack

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – Crispy Arbi Fry! If you’ve ever wondered what to do with colocasia (also known as seppankizhangu or arbi), this is the recipe. It’s unbelievably addictive, and honestly, it disappears pretty quickly whenever I make it. It’s perfect as a side dish or just a satisfying snack with a cup of chai.

Why You’ll Love This Recipe

This Arbi Fry is all about that satisfying crunch! It’s surprisingly easy to make, even if you’ve never worked with arbi before. Plus, the blend of spices is just so warming and comforting. It’s a little bit of India in every bite. Trust me, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this magic happen:

• 10-15 pieces colocasia / seppankizhangu / arbi
• 1 teaspoon chilli powder
• A pinch of turmeric powder
• 1 teaspoon ginger garlic paste
• 1 teaspoon rice flour
• ¼ teaspoon garam masala powder
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Colocasia/Seppankizhangu/Arbi: This root vegetable goes by many names depending on where you are in India. It’s a staple in many cuisines, and has a slightly earthy flavor. Don’t worry about the slight itchiness – we’ll cover how to deal with that later!
• Rice Flour: This is the secret to getting that incredible crispiness. It creates a light, airy coating that fries up beautifully. You can experiment with other flours, but rice flour really delivers the best texture.
• Garam Masala: This spice blend adds such a lovely warmth and aroma. Every family has their own garam masala recipe, so feel free to use your favorite! It really elevates the flavor of the arbi.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to get the arbi tender. Pressure cook the colocasia with enough water to cover it for one whistle. Once it’s cooked, drain it and let it cool completely. This is important – you don’t want to be handling hot arbi!
2. Now for the fun part! Peel the cooled arbi and slice it vertically into nice, even pieces.
3. In a bowl, create your marinade. Combine the chilli powder, turmeric powder, ginger-garlic paste, rice flour, garam masala, and salt. Add the arbi slices and mix well, ensuring each piece is nicely coated.
4. This is a pro tip my grandmother taught me: refrigerate the marinated arbi for at least 15-30 minutes. This helps reduce oil absorption when frying, making it lighter and crispier.
5. Heat up your oil for deep frying. It should be nice and hot, but not smoking. Carefully add the marinated arbi slices to the oil, frying in batches to avoid overcrowding.
6. Fry until golden brown and crispy, flipping occasionally to ensure even cooking.
7. Remove the fried arbi with a slotted spoon and place it on paper towels to drain any excess oil.

And that’s it! You’ve just made delicious, crispy Arbi Fry.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy arbi.
• Make sure the oil is hot enough before adding the arbi. A good test is to drop a tiny piece of arbi into the oil – it should sizzle immediately.
• For extra crispiness, you can double fry the arbi. Fry once until lightly golden, then fry again for a shorter time until deeply golden and crispy.

Variations

• Spicy Kick: My friend loves to add a pinch of cayenne pepper to the marinade for an extra spicy kick.
• Family Favorite: My mom sometimes adds a little amchur (dry mango powder) to the marinade for a tangy twist.
• Herby Delight: A sprinkle of chopped coriander leaves after frying adds a fresh, vibrant flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free. Rice flour is a great gluten-free alternative.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of chilli powder as per the recipe.
• Hot: Add ½ teaspoon of cayenne pepper along with the chilli powder.

Festival Adaptations (Diwali, Holi snack options)

Arbi Fry is a fantastic snack for festivals like Diwali and Holi! It’s easy to make in large batches and is always a crowd-pleaser.

Serving Suggestions

Serve the Arbi Fry hot as a side dish with rice and dal, or enjoy it as a crispy snack with a cup of masala chai. It’s also delicious with a dollop of yogurt or chutney.

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 for maximum crispiness. You can reheat it in a preheated oven or air fryer to restore some of the crispness.

FAQs

What is the best way to peel and prepare Arbi to avoid itchiness?

Arbi can sometimes cause itchiness due to oxalate crystals. Wearing gloves while peeling and handling it is the best way to avoid this. Also, cooking it thoroughly helps break down the crystals.

Can I bake Arbi instead of frying it?

Yes, you can! Toss the marinated arbi with a little oil and bake at 200°C (390°F) for 20-25 minutes, flipping halfway through. It won’t be quite as crispy as fried arbi, but it’s a healthier option.

What is a good substitute for rice flour in this recipe?

You can try using cornstarch or chickpea flour (besan) as a substitute for rice flour, but the texture won’t be exactly the same. Rice flour really gives it that signature crispiness.

How can I make the Arbi Fry extra crispy?

Double frying is the key! Also, make sure the oil is hot enough and don’t overcrowd the pan.

Can this Arbi Fry be made ahead of time?

You can marinate the arbi ahead of time and store it in the refrigerator for up to a day. However, it’s best to fry it just before serving for maximum crispiness.

Enjoy making this recipe, and let me know how it turns out in the comments below! Happy cooking!