Simple Arbi Masala Fry

Name: Simple Arbi Masala Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g arbi (medium sized, washed well); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch dry mango powder; 0.25 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crispy, spiced taro root pieces pan-fried to golden perfection. This simple Indian dry curry brings out the earthy flavor of arbi with a coating of basic spices. A fantastic side dish that pairs beautifully with dal and roti.

PREP

10m

COOK

25m

SERVES

1 KATORI

211 cal

SERVINGS

METHOD · 5 STEPS

boil · ~15 min
Boil the arbi until fork-tender.
Place the washed arbi in a pan with enough water to cover. Boil for 12-15 minutes until easily pierced with a fork. Drain and let cool completely. Peel off the skin and slice each arbi into half-inch thick rounds.
TIPDon't peel before boiling—the skin protects the flesh from absorbing too much water and turning mushy.
temper · ~2 min
Temper the cumin and aromatics.
1.Heat oil in a wide, heavy-bottomed kadhai or skillet over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add a pinch of asafoetida and turmeric powder, and stir for 10 seconds.
fry · ~6 min
Fry the arbi slices until golden.
1.Gently add the sliced arbi rounds to the kadhai in a single layer.
2.Fry on medium heat without moving them for 3 minutes until the bottom turns golden and crisp.
3.Flip each piece carefully and fry the other side for another 2-3 minutes.
TIPGive them space in the pan. Crowding will steam the arbi instead of crisping it.
saute · ~2 min
Coat with the spice masala.
1.Lower the heat to low. Sprinkle red chili powder, coriander powder, cumin powder, dry mango powder, and salt evenly over the arbi.
2.Toss gently for 1-2 minutes until every piece is well coated, and the spices are fragrant but not burnt.
TIPDry mango powder (amchur) adds a subtle tang. A squeeze of lemon juice at the end works as a substitute.
garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately alongside dal and roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Always boil arbi with the skin on to prevent waterlogging and keep the flesh firm.
2
Let boiled arbi cool completely before peeling; the skin will come off easily.
3
Slice arbi into uniform half-inch rounds for even cooking and crispiness.
4
Pan-fry in a single layer without overcrowding to achieve a golden-brown crust.
5
Add spice powders on low heat to prevent burning and retain their aroma.
6
Use dry mango powder (amchur) for a tangy kick; a squeeze of lemon works too.
7
Serve immediately after garnishing to enjoy the crisp texture at its best.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer version

Air-fryer version

After boiling and slicing, toss arbi rounds with oil and spices, then air-fry at 200°C (400°F) for 12-15 minutes, shaking halfway. This uses less oil for a similarly crisp result.

vegan