This post is also available in: Hindi
Arbi or Colocassia root / Taro roots is a power veggie that many people miss including in their diet because they simply don’t know how to cook it. Not only the root but the leaves of this tuber are also used for many popular dishes. In western parts of India, the leaves are coated with gram flour and deep-fried as a snack called aaloo vadi. In south India, the root is fried and made into a curry that can be had with rice. The sukhi arbi version is mostly popular in north India.
Arbi, though now available almost throughout the year, was earlier a ‘monsoon’ vegetable in India. Because Indian kitchens earlier based their functioning on ayurveda, it was natural to switch to this ‘heat-inducing’ tuber during the monsoon. Most arbi dishes including this one uses ‘ajwain’ or carom. The perfect combination of the two not only supplied the desired fibre and nutrition but also helped keep diseases at bay.
A version of sukhi arbi is also a popular dish made during fasts or vrats in India. Made with sendha namak (rock salt) or even without it, the dish has a nice crunch and flavour that makes it perfect as a starter or as a part of the main course.
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Arbi Masala Recipe
- 250 gms Arbi
- Water as needed
- Salt to taste
- Oil for deep frying
- 1 tsp Red Chilli Powder
- 2 tsps Dhaniya Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Amchoor Powder
Mix all the seasonings like red chilli powder, turmeric powder, amchoor, dhaniya powder in a bowl and keep aside.
Wash the Arbi very well under running water.
In a pressure cooker add 3 glasses of water and put in the Arbi.
Keep the flame high and close the pressure cooker lid. Let it cook for 2 whistles.
Open the cooker lid after the pressure releases on its own and drain in a colander.
After the Arbi cools down, remove the skin.
If Arbi pieces are big, cut them horizontally in two. Smaller ones are not to be halved.
Sprinkle salt on them and let stand for about 10 minutes.
In a thick bottom pan, heat up oil for deep frying. Lower the flame and add in a few Arbi pieces in one go. Fry only until there is a slight change in color. Similarly, fry all the pieces.
Let them cool down a bit. Slightly press each piece to flatten them all.
Again fry all the Arbi pieces until they get crisp and crunchy.
Take all the fried Arbi pieces in a pan. Sprinkle the prepared masalas all over. Mix well so as masala gets coated evenly on them.
Serve hot with roti or as a side dish with rice and any dal
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