Punjabi Arbi Fry Recipe Fun Food Frolic

This Masala Arbi Fry Recipe is a hot favourite at home and quite a regular lunch menu with dal fry, raita, and chapati. The humble and subtle flavours in arbi fry are comforting and delicious. It is a traditional North Indian recipe you will not find in a restaurant. Some vegetables taste better fried, and some are best in spicy curry. And then some taste as good regardless of how you cook them. One such vegetable is the versatile arbi or colocasia root. I love it both ways – as a sattvic style curry or, on particular occasions, as masala fried.

About Colocasia Root

Taro root is an edible plant widely consumed all over tropical regions. It is sometimes called the itchy potato because of the itchiness one feels in their fingers or palm soon after peeling the skin of the taro root. In India, the taro root is known as arbi. Often touted as a high source of carb and fibre (and compared to a potato), this root vegetable is almost as versatile and can be used in anything from curries to stir-fry.

How To Handle Colocasia Roots

Step 1) If you have disposable or a dedicated pair of kitchen gloves, please use them for cleaning taro roots. If not, then apply mustard or coconut oil to your hands. This helps in reducing the itchiness caused by the taro root. Step 2) Take a sharp pairing knife or a peeler and remove the brown skin of the taro root. Step 3) Wash taro roots with water to remove all the dirt particles. I soak them in salted water for 5 minutes. Step 4) Once cleaned, transfer them to a colander or kitchen towel to dry up. Step 5) Cut colocasia roots into juliennes or matchsticks.

How To Make Arbi Fry

Step 1) Heat mustard oil in a pan or kadhai till it starts smoking. Reduce the heat to low. Step 2) Add cumin seeds, nigella seeds, ginger, green chilli, and asafoetida. Saute for a few seconds. Step 3) Add chopped taro roots, salt, and spices. Stir to combine and coat each piece with the spices. Step 4) Add a tablespoon of water, cover, and cook the arbi fry till crisp and fully cooked. Garnish with fresh coriander, and masala arbi fry is ready to serve.

Serving Suggestion

Masala Arbi Fry is a delicious North Indian side dish that you can serve with a vegetarian main course like – Panchmel Dal, Rajasthani Boondi Kadhi, Arhar Dal Fry, or simple dal khichdi along with rice, wheat or gluten free rice roti. Our Punjabi household serves arbi masala with boondi raita, kachumber salad, and phulka for a hearty lunch. You can store leftover arbi sabji for 2 – 3 days in the refrigerator.