Arbi Fry- Boiled Arbi (Colocassia) slices are pan-fried with gram flour along with carom seeds and a few more spices. Use of gram flour gives this arbi preparation a nutty flavor and a crispy texture.
Arbi contains a lot of starch and turns gooey if not cooked properly. So, I am sharing my mom’s tips to avoid it. My mom used to boil arbi and rest it for 5-6 hours. When rested for a few hours, Arbi slices do not stick to each other while pan-frying. I always make it a point to maintain the gap between the boil and final preparation. Also do not over-boil arbi. Usually, one whistle is sufficient to boil medium size arbi pieces.
Serve Arbi Fry/Crispy Colocassia slices with paratha.
- 250 Gms. Colocassia (Arbi)
- 1/4 Tsp Asafoetida
- 1/2 Tsp Carom Seeds
- A Pinch of Turmeric Powder
- 2 Tsp Coriander Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Dry Mango Powder
- 1 Tbsp Gram Flour
- 1 1/2 Tbsp Oil
- Coriander Leaves (For Garnishing)
- Wash and clean arbi so that all dirt is removed.
- Transfer arbi along with water to a pressure cooker and boil at a high flame for one whistle.
- Remove the skin once arbi is cooled down.
- Cut arbi into slices.
- Heat oil in a frying-pan and add asafoetida and carom seeds.
- Lower the flame and add gram flour.
- Saute for a couple of minutes till gram flour leaves an aroma.
- Add turmeric powder, coriander powder and red chilli powder.
- Add arbi slices and stir well to coat arbi slices with spices.
- Sprinkle salt and dry mango powder. Stir again.
- Cook for 6-8 minutes till outer skin turns crispy.
- Transfer to a serving bowl and garnish with coriander leaves.