Arbi Masala Fry
Crispy, pan-fried taro root tossed in a vibrant blend of Indian spices. This simple yet flavorful side dish, also known as 'Arbi ki Sabzi', pairs perfectly with dal and roti for a comforting North Indian meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Boil the Taro Root (Arbi)
- b.Wash the taro root thoroughly under running water to remove all dirt, without peeling it.
- c.Place the washed taro root in a pressure cooker. Add enough water to cover it completely and 1 tsp of salt.
- d.Secure the lid and pressure cook on medium-high heat for 2-3 whistles (about 8-10 minutes). The arbi should be tender but not mushy.
- e.Allow the pressure to release naturally. Drain the water and spread the arbi on a plate to cool down completely for at least 15-20 minutes. This step is crucial to prevent sliminess.
- 2
Step 2
- a.Prepare the Arbi for Frying
- b.Once the arbi is cool to the touch, peel the skin off. It should come off easily.
- c.Cut the peeled arbi into 1/2-inch thick roundels. For a crispier texture, you can gently press each roundel with your palm to flatten it slightly.
- 3
Step 3
- a.Shallow Fry the Arbi
- b.Heat 4 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, carefully place the arbi slices in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
- d.Fry for about 8-10 minutes, flipping them every 2-3 minutes, until they are golden brown and crisp on both sides.
- e.Once fried, use a spatula to move the arbi slices to the sides of the pan, creating a space in the center.
- 4
Step 4
- a.Temper and Add Spices
- b.Reduce the heat to low. In the empty space in the center of the pan, add the ajwain (carom seeds) and hing (asafoetida).
- c.Let them sizzle for about 30 seconds until fragrant.
- d.Add the turmeric powder, red chili powder, and coriander powder to the oil. Sauté for another 20-30 seconds, being careful not to burn them.
- e.Gently toss the fried arbi with the spice-infused oil until every piece is evenly coated.
- 5
Step 5
- a.Finish and Serve
- b.Sprinkle the amchur (dry mango powder), garam masala, and the remaining 1/2 tsp of salt over the arbi.
- c.Mix gently to combine everything and cook for another minute.
- d.Garnish with finely chopped coriander leaves.
- e.Serve hot as a side dish with roti, paratha, or dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-boil the arbi, as it will become slimy and fall apart while frying.
- 2Ensure the arbi is completely cool before peeling and cutting. This is the key to a non-slimy, crispy result.
- 3Frying in a single layer is essential for achieving a uniform golden-brown and crispy texture.
- 4Ajwain (carom seeds) is highly recommended as it aids in the digestion of taro root and adds a unique flavor.
- 5For an even crispier version, you can deep fry the arbi slices until golden, then proceed with the tempering step.
- 6Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore crispness, not in a microwave.
Adapt it for your goals.
Air Fryer Version
After boiling and slicing the arbi, toss it with 1 tbsp of oil and all the powdered spices (except garam masala and amchur). Air fry at 200°C (400°F) for 12-15 minutes, shaking halfway, until crisp. Then, do a quick tempering of ajwain and hing in 1 tsp of oil and toss with the air-fried arbi, garam masala, and amchur.
With OnionsWith Onions
After frying the arbi, remove it from the pan. In the same pan, sauté one finely sliced onion until golden brown. Add the fried arbi back to the pan and proceed with adding the spices.
Tangy Tomato FlavorTangy Tomato Flavor
Add one finely chopped tomato along with the powdered spices in Step 4. Cook until the tomato turns soft and the oil separates before tossing in the fried arbi.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro root is an excellent source of dietary fiber, which is essential for gut health, regulating blood sugar levels, and promoting a feeling of fullness.
Aids Digestion
The inclusion of spices like Ajwain (carom seeds) and Hing (asafoetida) is not just for flavor. They are traditionally known to improve digestion and alleviate issues like gas and indigestion.
Good Source of Complex Carbohydrates
Arbi provides complex carbohydrates that release energy slowly, keeping you energized for longer periods compared to simple carbs.
Frequently asked questions
Arbi can become slimy if it's over-boiled or if you try to peel and cut it while it's still hot. To avoid this, cook it until just tender and let it cool down completely before handling.