Crispy Seasoned Arbi (Taro Root) – Indian Snack Recipe


Crispy Seasoned Arbi is a wonderful dish and can be served as a snack or as a side dish with a meal. Spice it up or keep it mild, you’ll still have a winner. Stuff it in a bun and have it as a burger with a bit of chutney and ketchup on it…mmm…endless possibilities.

Ingredients:

Arbi (Taro Root)
Salt
Chaat Masala
Red Chili Powder
Amchur (Dry Mango Powder)
Oil
Water

Method:

1. Wash the Arbi and place in a Pressure Cooker.
2. Pour Water, enough to cover the Arbi.
3. Close the Cooker and allow it to build pressure and whistle 3 times and take it off the flame.
4. Once the pressure has gone, it is safe to open.
5. Take out the Arbi and peel them.
6. While they are still warm, place the Arbi between your plams and press.
7. Flatten the Arbi evenly.
8. On a skillet, heat Oil.
9. Place the Arbi in hot Oil and cook it is a golden color.
10. Flip the Arbi and repeat the process on the other side.
11. Once done, take it out and place it on a paper towel.
12. Sprinkle Salt, Chaat Masala, Amchur & Red Chili Powder to taste on both sides.
13. Serve hot!

Tips:
1. Buy similar size Arbi so they cook at the same time.
2. Shallow frying the Arbi will make them crispier.
3. Flattening the Arbi while it is still warm is a good idea, once they are cold they will break easily.
4. Flatten ahead of time and cover with plastic wrap and store in the fridge, fry when needed.

0 thoughts on “Crispy Seasoned Arbi (Taro Root) – Indian Snack Recipe

  1. Hi Ladies,

    I am trying out the recipe today and I could not find very small arbi’s so what i did was boil them and then cut them in halves and then gently mash each half. it turned out really good, dint break and was perfect shape!! 🙂

  2. Can you show us how make Patra? I have never had homemade patra; it’s only Deep’s frozen patra that i have tried. I would love to see a simple version of patra from smtc.
    Thanks!

  3. I live in London. I have to cook a lot because i and my husband are very social and friendly. For aloo ki tikkiyan, shami kebab etc, I have to give much time to cook a large number in a round fryinag pan. It is good idea to use a cooking tray (equal to size which can cover two stove together)like you. I am wondering where I can buy this cooking tray which you are using in this recipe?

    Really grateful for your kind help

  4. Hello,
    The Arvi’s which i get in the Indian Store are bigger in size approx 3 inches. I’m finding it difficult to boil. The Arvi’s remain hard how much ever i boil them.
    Can you plz suggest me any ways to boil them softer.

  5. i think adding salt while boiling will make them evenly salty…dont u think so…
    anyways good work …keep it up…

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