Posted in side dish

Arbi Fry / Crispy Colocassia Slices Recipe

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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.

Serves: 2-3

INGREDIENTS

  • 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
  • Salt
  • Coriander Leaves (For Garnishing)

METHOD

  1. Wash and clean arbi so that all dirt is removed.
  2. Transfer arbi along with water to a pressure cooker and boil at a high flame for one whistle.
  3. Remove the skin once arbi is cooled down.
  4. Cut arbi into slices.
  5. Heat oil in a frying-pan and add asafoetida and carom seeds.
  6. Lower the flame and add gram flour.
  7. Saute for a couple of minutes till gram flour leaves an aroma.
  8. Add turmeric powder, coriander powder and red chilli powder.
  9. Add arbi slices and stir well to coat arbi slices with spices.
  10. Sprinkle salt and dry mango powder. Stir again.
  11. Cook for 6-8 minutes till outer skin turns crispy.
  12. Transfer to a serving bowl and garnish with coriander leaves.

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