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Crispy, spicy pan-fried taro root, a classic South Indian side dish. Boiled and sliced arbi is coated in a flavorful spice mix and shallow-fried until golden. The perfect accompaniment for sambar rice or rasam.
For 4 servings
Cook the Taro Root
Prepare and Marinate the Taro
Crispy, spicy pan-fried taro root, a classic South Indian side dish. Boiled and sliced arbi is coated in a flavorful spice mix and shallow-fried until golden. The perfect accompaniment for sambar rice or rasam.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 244.99 calories per serving with 3.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Shallow Fry to Perfection
Garnish and Serve
For a lower-oil version, arrange the marinated slices in a single layer in an air fryer basket. Spray with a little oil and air fry at 190°C (375°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Preheat your oven to 200°C (400°F). Arrange marinated slices on a baking sheet lined with parchment paper, drizzle with a little oil, and bake for 20-25 minutes, flipping once, until crispy and browned at the edges.
Replace Sambar Powder with 1/2 tsp of Garam Masala and 1/4 tsp of Amchur (dry mango powder) for a different, North Indian-inspired flavor profile.
Taro root is an excellent source of dietary fiber, which is crucial for digestive health. Fiber helps regulate bowel movements, prevents constipation, and promotes a healthy gut microbiome.
Taro contains resistant starch, a type of carbohydrate that is digested slowly and doesn't cause sharp spikes in blood sugar levels. It can improve insulin sensitivity and is beneficial for blood sugar management.
This root vegetable provides important minerals like manganese, which is vital for bone health and metabolism, and potassium, which helps regulate blood pressure and fluid balance.
One serving (about 125g) contains approximately 180-220 calories, primarily depending on the amount of oil absorbed during the frying process.
It can be part of a healthy diet in moderation. Taro root itself is a good source of fiber and resistant starch. However, this recipe involves shallow frying, which adds fat and calories. For a healthier alternative, consider baking or air frying as suggested in the variations.
This usually happens if the taro root is overcooked during the initial boiling or pressure-cooking stage. Cook it only until it's fork-tender but still firm. Cooling it completely before slicing also helps it maintain its structure.
Yes, you can. Besan helps the masala bind to the taro slices, but you can omit it or add an extra tablespoon of rice flour instead. The coating might be slightly less thick but will still be wonderfully crispy.
To regain the original crispiness, avoid using a microwave. Reheat the fry in a hot pan for a few minutes, in a preheated oven at 180°C (350°F) for 5-7 minutes, or in an air fryer for 3-4 minutes until hot and crisp again.
A little sliminess is natural for taro root. To manage it, ensure you cool the taro completely and pat the slices dry with a paper towel before adding the spice mix. This helps the masala adhere better and reduces stickiness during frying.
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