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Arbi Fry (Fried Taro Root)
Crispy Arbi or Taro roots fried and sauted with Indian spices.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish, Snack
Cuisine:
North Indian
Keyword:
fried, indian
Diet:
Gluten-free, Nut-free, Paleo, Vegan
Method:
Stovetop
Servings:
4
Author:
Meeta Arora
Ingredients
10
Taro roots (Arbi)
medium sized
Oil
to fry
1/2
tablespoon
Oil
to saute
1
teaspoon
Mustard Seeds (Rai)
8
leaves
Curry Leaves (Kadi Patta)
1
Green Chili Pepper
chopped
1
teaspoon
Salt
Cilantro
to garnish
Spices
1/2
teaspoon
Ground Turmeric (Haldi powder)
1/2
teaspoon
Red Chili powder (Mirchi powder)
1
teaspoon
Coriander powder (Dhaniya powder)
1/2
teaspoon
Dry Mango powder (Amchur)
US Customary
-
Metric
Instructions
Peel and wash the arbi. Let it dry or pat dry using a cloth. Then julienne cut the arbi (thin slices like potato fries).
Heat oil in a large pan. Use a large pan so you can fry all the arbi at once. Once the oil is heated, add the julienne cut arbi to the oil.
It will take about 10-15 minutes for the arbi to cook and get a light brown color. At that point, remove the arbi from the oil.
Now we will saute the arbi with spices. Heat oil in a separate sauce pan. Add kadi patta, rai, chopped green chilli to it.
When they start to splutter, add the spices and salt.
Add the fried arbi and mix it well with the spices.
The arbi is ready. Garnish with cilantro and serve hot.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
52
g
|
Protein:
3
g
|
Fat:
2
g
|
Sodium:
646
mg
|
Potassium:
1137
mg
|
Fiber:
8
g
|
Sugar:
1
g
|
Vitamin A:
400
IU
|
Vitamin C:
90.8
mg
|
Calcium:
99
mg
|
Iron:
1.4
mg