Looking for an easy and flavorful Arbi Fry Recipe? This crispy and spicy Arbi Ki Sabji is a delicious Indian side dish made with boiled arbi, mustard oil, ajwain, ginger, green chilies, and aromatic spices.
The arbi is first boiled until just tender, then peeled, cut into large pieces, and pan-fried with a flavorful spice mixture. Amchur powder adds a delicious tangy flavor, while kasuri methi and garam masala make the dish extra aromatic.
This Crispy Arbi Fry is especially delicious with hot puri, but you can also serve it with roti, paratha, or dal-rice. It’s also a great dry vegetable to pack for a picnic or journey.
- Crispy and flavorful: The arbi is pan-fried until golden and crispy on the outside while staying soft and tender inside.
- Full of Indian flavors: Mustard oil, ajwain, ginger, green chili, and aromatic spices give this dish a delicious traditional taste.
- Easy to make: With simple ingredients and a few easy steps, you can make this tasty side dish at home.
- Perfectly spicy and tangy: Amchur powder and chili flakes add a wonderful chatpata flavor.
- Great with puri: This Arbi Fry tastes especially delicious with hot, fluffy puris.
- Travel-friendly: Since it is a dry sabji, it is easy to pack for picnics, lunch boxes, or road trips.
- A great way to enjoy arbi: If you’re not a big fan of arbi because of its texture, frying it with spices gives it a delicious crispy coating that can change your mind!
- Arbi – 250 gm
- Mustard oil – 2 tbsp
- Ajjwain – ¼ tsp
- Dried red chili – 2
- Hing – 1/8 tsp
- Ginger & green chili paste – 1 tbsp
- Turmeric powder – ¼ tsp
- Kashmiri Red chili powder – ½ tsp
- Coriander powder – ½ tsp
- Cumin powder – 1/2 tsp
- Garam masala powder – ¼ tsp
- Black pepper powder – 1/8 tsp
- Dry mango powder – ½ tsp
- Sal to taste
- Dry chili flakes – ¼ tsp
- Kasuri methi – ½ tsp
- Chopped coriander leaves – 1 tbsp
Step 1: Wash the Arbi
- Take 250 g of arbi and wash it thoroughly under running water.
- Arbi usually has soil and mud stuck to its skin, so make sure to clean it properly. Rinse it several times until all the dirt is removed.
Step 2: Boil the Arbi
- Transfer the washed arbi to a deep pan or kadhai.
- Now add enough water to cover the arbi. Cover the pan with a lid and cook it over high heat until the arbi becomes tender.
- You can also cook the arbi in a pressure cooker if you prefer.
- To check whether it is cooked, insert a knife into one of the pieces. The knife should go in easily, but the arbi should not be overly soft.
- Once cooked, remove the arbi from the pan and allow it to cool completely.
Step 3: Peel and Cut the Arbi
- Once the boiled arbi has cooled, gently remove the skin.
- Cut the arbi into large pieces. Avoid cutting it into very small pieces because they can break apart and become mushy while frying.
- Keeping the pieces relatively large also makes it easier to get a nice crispy exterior.
Step 4: Heat the Mustard Oil
- Place a kadhai or heavy-bottomed pan over medium heat.
- Add 2 tablespoons of mustard oil and allow it to heat properly.
- Once the oil is hot, reduce the flame to low.
Step 5: Add the Tempering
- Add ¼ teaspoon ajwain to the hot oil.
- Let it sizzle for a few seconds, then add 2 dried red chilies, ⅛ tsp hing.
- Ajwain adds a wonderful aroma and flavor to the dish and works particularly well with arbi.
Step 6: Add Ginger and Green Chili
- Add 1 tablespoon of ginger and green chili paste.
- Sauté it for a few minutes until the raw smell disappears and the mixture becomes fragrant.
Step 7: Add the Boiled Arbi
- Now gently add the boiled and peeled arbi pieces to the pan.
- Mix carefully so that the pieces don’t break apart. Since the arbi has already been cooked, avoid stirring it too aggressively.
Step 8: Add the Spices
- Now add all the spices: ¼ tsp turmeric powder, ½ tsp Kashmiri red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala, ⅛ tsp black pepper powder, ½ tsp amchur powder, Salt to taste, ¼ tsp dried chili flakes, ½ tsp kasuri methi.
- Gently mix everything until the arbi pieces are evenly coated with the spices.
Step 9: Fry Until Crispy
- Cook the arbi over medium-low heat for 5–7 minutes.
- Turn the pieces gently from time to time so they cook evenly on all sides.
- The goal is to make the outside of the arbi golden and crispy while keeping the inside soft and tender.
- Don’t cover the pan while frying. Keeping the pan uncovered allows excess moisture to escape and helps the arbi become crispy.
Step 10: Finish with Fresh Coriander
- Once the arbi is nicely fried and coated with the spices, add 1 tablespoon of finely chopped fresh coriander leaves.
- Give everything one gentle mix and turn off the heat.
- Our delicious Spicy Crispy Arbi Fry is ready to serve!
This flavorful Arbi Fry pairs beautifully with: Puri, Roti, Paratha, Dal and rice, Plain rice, Curd or raita and Pickle and salad.
It is particularly delicious with hot, freshly made puris.
This Arbi Fry Recipe is a delicious way to turn simple arbi into a flavorful and crispy Indian side dish. The combination of mustard oil, ajwain, ginger, green chilies, aromatic spices, amchur, and kasuri methi gives the dish a perfect balance of spicy, tangy, and savory flavors.
Serve it with hot puri for a comforting meal, or pack it for your next picnic or journey. Even if you’re not usually a fan of arbi, this crispy and masala-coated version might just become a new favorite!
Don’t overboil the arbi
This is the most important tip. Arbi should be cooked until just tender. If you boil it for too long, it can become mushy and difficult to fry.
Let it cool completely
Allow the boiled arbi to cool before peeling and cutting. This helps the pieces hold their shape while frying.
Keep the pieces large
Large pieces are less likely to break apart and give you a better crispy texture.
Don’t stir too much
Arbi can be delicate after boiling. Instead of continuously stirring, gently turn the pieces with a spatula.
Fry uncovered
Avoid covering the pan while frying. Steam can make the arbi soft instead of crispy.
Use mustard oil for authentic flavor
Mustard oil gives this recipe a distinctive Indian flavor. Heat it properly before adding the spices to get the best taste.
Add lemon juice for extra tang
If you enjoy a more chatpata flavor, you can squeeze a little fresh lemon juice over the finished arbi before serving.
Crispy & Spicy Arbi Fry | कुरकुरी और चटपटी अरबी फ्राई
Ingredients
For Boiling Arbi
- 250 g Arbi / taro root /colocasia taro root/colocasia
- Water as needed
For Arbi Fry
- 2 tbsp Mustard oil
- ¼ tsp Ajwain / carom seeds
- 2 Dried red chilies
- ⅛ tsp Hing asafoetida
- 1 tbsp Ginger and green chili paste
- ¼ tsp Turmeric powder
- ½ tsp Kashmiri red chili powder
- ½ tsp Coriander powder
- ½ tsp Cumin powder
- ¼ tsp Garam masala
- ⅛ tsp Black pepper powder
- ½ tsp Dry mango amchur powder
- Salt to taste
- ¼ tsp Dried chili flakes
- ½ tsp Kasuri methi dried fenugreek leaves
- 1 tbsp Finely chopped fresh coriander leaves
- Lemon juice optional
Instructions
- Wash 250 g arbi thoroughly under running water to remove all the dirt and mud from the skin.
- Place the washed arbi in a deep pan or kadhai. Add enough water to cover it. Cover and cook over high heat until the arbi is just tender. You can also pressure cook it.
- Insert a knife into the arbi to check if it is cooked. The knife should go in easily, but the arbi should not be overcooked or mushy.
- Drain the cooked arbi and allow it to cool completely. Peel off the skin once it has cooled.
- Cut the peeled arbi into large pieces. Avoid cutting it too small, as it may break apart while frying.
- Heat 2 tbsp mustard oil in a kadhai over medium heat. Once hot, reduce the heat to low.
- Add ajwain – ¼ tsp, dried red chilies - 2, and a pinch of hing. Let them sizzle for a few seconds.
- Next add ginger and green chili paste – 1 tbsp. Sauté for 2–3 minutes until the raw smell disappears.
- Gently add the boiled arbi pieces to the pan. Mix carefully to prevent them from breaking.
- Then add turmeric powder – ¼ tsp, Kashmiri red chili powder – ½ tsp, coriander powder – ½ tsp, cumin powder – ½ tsp, garam masala – ¼ tsp, black pepper – 1/8 tsp, amchur powder – ½ tsp, salt to taste, chili flakes – ¼ tsp, and kasuri methi – ½ tsp.
- Gently mix until the spices coat the arbi evenly. Cook uncovered over medium-low heat for 5–7 minutes, turning the pieces occasionally, until they become crispy and lightly golden.
- Turn off the heat and add chopped fresh coriander leaves. Mix gently. Add a little lemon juice if you prefer a more tangy, chatpata flavor.
- Serve hot with puri, roti, paratha, or dal-rice.
Video
Notes
- Do not overboil the arbi, as it can become mushy.
- Allow the boiled arbi to cool completely before peeling and frying.
- Cut the arbi into large pieces so they hold their shape.
- Fry uncovered to help the arbi become crispy.
- Mix gently to prevent the pieces from breaking.
- Adjust the chilies according to your preferred spice level.
- Mustard oil gives the recipe an authentic Indian flavor.
Arbi is commonly known as taro root or colocasia in English.
Arbi naturally contains starch, which can give it a slightly sticky texture. Overboiling can make this more noticeable, so cook it only until tender.
Yes. You can use vegetable oil, peanut oil, or another cooking oil. However, mustard oil gives the dish a more traditional flavor.
Yes, but boiling the arbi first makes the cooking process easier and helps ensure that it becomes tender inside while getting crispy outside.
Reduce the amount of green chili, dried red chilies, and chili flakes. You can also reduce the Kashmiri red chili powder if you prefer a milder dish.
Yes. This dry Arbi Ki Sabji is a great travel-friendly recipe. Let it cool completely and pack it in an airtight container.
