Masala Arbi Fry Recipe | Crispy Arbi Masala Fry | Chatpati Arbi Ki Sookhi Subzi
Arbi Fry a no onion- garlic side vegetable with spicy North Indian Flavors. It is a super simple and easy to make side dish which can be had along with dal rice or hot ghee chapatis and parathas.
A simple dry subzi which is totally plant based/vegan and can be made gluten-free. Since it is a no onion garlic dish you can adjust the spices as per your preference and have it during fasting days also. I really like it simply with plain yogurt/curd whenever I make it during my fasts. It pairs equally well and makes a hearty meal with Kuttu Ke Atte ka paratha.
Arbi or Colocasia
Arbi or Colocasia or the popular Taro is the root or tuber of the Colocasia plant. The leaves and the root/corm/tuber of the plant are eaten. Leaves of the plant are used to make a very popular snack known as Arbi Patra. In India Arbi is used in almost every state in different dishes.
Not only in Indian Sub-continent, arbi is also a popular vegetable used in Indonesia, South Africa and many other countries. It is one vegetable that is believed to be one of the earliest cultivated plant.
Arbi is used in making not only dry subzi but various curries and snacks too. Each state and culture in India has their own version of arbi dishes.
Arbi can be boiled, mashed, cut in roundels and pan fired or deep fried and used in different dishes.
One of my favourite ways to have this root veggie is this Arbi ki Chatpati subzi. The dish is very much simple to simple Aloo fry and can be made in jiffy.
Some of the nutritional benefits of having Arbi
Arbi not tastes good when used in different dishes but also is a power house of health friendly nutrients.
It is a low sodium and no fat vegetable which not not is good for people with high blood pressure. Due to high fiber content it helps it is also keep the tummy full for long time and thus aids in weight loss and is also good for those with high blood sugar content.
How to peel Arbi and avoid sticky and itchy hands
Arbi/Taro root causes allergic reaction and itching of hands and mouth when peeled or ingested uncooked or raw. It is due to the presence of chemical compound in the root veggie. To avoid that many people boil it before cooking it, as it makes peeling easy.
If you want to cook Arbi as stir fry method without pre boiling it, then oil your hands very nicely. In North India we use mustard oil. Also, if after that someone gets the itching then rub some lemon juice on hands and wash it nicely with soap and then apply coconut oil or any good hand cream.
How to make Masala Arbi Fry
There are man variations to make Masala Arbi fry. Many people like to pre boil arbi as it makes the peeling very easy. Many like to peel it raw and then make it as a stir fry. For MASALA ARBI FRY I like to make it with raw arbi without pre-boiling it, as the pieces stay quite crisp. But for the post I have shown both the methods.
While boiling arbi, always keep an eye on the whistles of pressure cooker or timing while boiling it in an open pan as arbi cooks very fast and it can get very mushy which spoils the texture of the dish.
Spices used in Masala Arbi Fry(North Indian Style)
Ajwain or Caraway Seeds are one of the most important spices added to arbi dishes. Arbi is known to be gastric and hard to digest for some. Ajwain seeds aid in the digestion and reduces the bloating.
In the recipe here I have added amchur powder which balances the sliminess and the taste.
Other spices used are– Jeera/Cumin Seeds, Coriander Powder, Turmeric Powder, Red Chilli Powder, and oil(mustard oil).
In North Indian dry subzis we use Mustard oil. You can use any other oil of your preference if you do not wan to use Mustard oil. For fasting days you can make it using desi ghee.
Herbs– Add fresh ginger and green chilies for added flavour.
Make Masala Arbi Fry without pre-boiling
Nicely oil your palms and the knife. Scrape the outer skin. Wash the peeled arbi.
Next, cut arbi in roundels of desired thickness(1/4″ to 1/3″).
Cook arbi pieces in oil and spices till soft and done.
Make Masala Arbi Fry with boiled Arbi
Boil arbi in pressure cooker till 2 whistles or in open pan for 10 mins. Insert a fork in a piece and check.
Let the arbi pieces cool down completely and then peel. Oil your hands before peeling.
Then fry in oil with spices coating all the pieces nicely in spices.
It is tastes great with hot parathas and dal rice combo. You can adjust the spices as per your preference and make it during fastings days.
Enjoy it on fasting days with Kuttu/Rajgira Parantha or poori with a bowl of curd or a glass of chilled masala chass.
Checkout the South Indian Version of Arbi Fry/Arbi Chips by Priya VJ Seppankizhangu Varuval/Arbi Chips
Some more quick and easy sides for your meals…
Masala Arbi Fry
- Heavy Bottomed Pan/Kadhai
- Pressure Cooker to boil Arbi
- 500 gm Arbi
- ½" Fresh Ginger Piece
- 1-2 Green Chilli use as required
- ¼ Hing/Asafetida
- ½ tsp Cumin Seeds
- ½ tsp Ajwain /Caraway Seeds
- 1-2 tsp Coriander Powder
- ½-1 tsp Amchur/Dry Mango Powder
- ¼-½ tsp Turmeric Powder optional
- ½ tsp Red Chilli Powder or Paprika adjust as required
- Salt as required
- 2 tbsp Mustard Oil
Make Arbi Fry without pre-boiling
- Wash nicely all the arbi /taro root pieces.
- Oil your hands and knife properly and then peel arbi.
- Wash the peeled arbi, then cut in roundels of ¼"-⅓"size
- Finely chop ginger and green chilies or coarsely crush in mortar and pestle.
- Heat oil in a kadhai/pan, then add asafetida, caraway seeds, cumin seeds. Let the seeds crackle.
- Add crushed ginger and green chilli. Sauté for a a few secs.
- Add arbi pieces and then fry for 2-3 mins.
- Then add all the spices, mix nicely and cover the lid of the pan. Cook with lid for 4-5 mins.
- After that remove the lid and then check the arbi pieces. If soft then switch off the flame.
Make Arbi Fry with after boiling
- Wash nicely arbi pieces.
- Pressure cook arbi in enough water for 2 whistles on medium flame. Or, cook in a open pan for 10-12 mins.
- Check for the doneness of the arbi pieces and then drain the water.
- Let it cool completely.
- Peel the arbi pieces and then cut in roundels of ¼"-⅓" size.
- Heat oil in a kadhai/pan, then add asafetida, caraway seeds, cumin seeds. Let the seeds crackle. Pls see notes for Mustard Oil
- Add crushed ginger and green chilli. Sauté for a a few seconds.
- Add arbi pieces and then fry for 2-3 mins.
- Add spices, mix lightly and then cook it for 2-3 mins.
- Once it starts giving the aroma of spices and get a pale brown color, take of the heat.
- Serve hot with chapatis or paratha or dal rice combo.
Do try this delicious root vegetable my way. This is a kid’s friendly recipe. You can skip green chilies and adjust the red chilli powder if making for kids.
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