Arbi Fry- Crispy Taro Fry

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Arbi fry recipe- a quick simple and delicious south Indian crispy fry or roast recipe with arbi or taro roots or colocasia roots. In this colocasia fry recipe, boiled taro roots or arbi are tossed in spice powders and then sautéed until crispy. Vegan and gluten free, pairs best with rice, dal, sambar, rasam or curd rice.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Side Dish

Cuisine: Indian

Keyword: Arbi fry, taro fry

Servings: servings

Calories: 222kcal

Author: Harini

Ingredients

300 grams taro roots or arbi seppankizhangu
2 tablespoons rice flour
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 teaspoons sambar powder
salt to taste
2 tablespoons oil plus 1 teaspoon for margination
1 teaspoon mustard seeds
12 curry leaves

Instructions

First of all rinse and scrub the roots thoroughly to remove any dirt or mud. Then soak them in a large bowl of salted water for 20 minutes.
Bring a large pot of salted water to a rolling boil. Add the arbi roots and cook until fork tender for 8-10 minutes. Drain.
Once cooked, peel the arbi roots and place in a bowl. Arbi roots tend to be slimy and bit mushy. To control the sliminess place the boiled and peeled arbi colocasia in refrigerator for 10 minutes.
Chop the cooked arbi into rounds of 1/4 inch thickness.
Place them in a large bowl. Add turmeric powder, sambar powder, red chili powder, salt and rice flour.
Add 1 teaspoon oil and toss well. Add 1-2 tablespoons water only if needed. Set aside. Heat 2 tablespoons oil in a cast iron skillet or flat pan. Add 1 teaspoon mustard seeds and a handful of curry leaves.
Once curry leaves turn crispy, place the spice tossed arbi roots as single layer. Fry in low flame until crispy and golden. Flip frequently and cook thoroughly from all sides.
Once completely cooked and crispy remove to a plate. Serve arbi fry immediately.

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