Arbi Fry | Sukhi Arbi Masala | Colocasia Fry | Arbi fry for Fasting. Easy, quick, and ready in 30 minutes. This recipe is can be prepared and eaten during all Fasting days.
Arbi or Colocasia is low on fat. It is packed with fiber, potassium, magnesium, Vitamin C and E. Helps controls Blood sugar, good for your gut, and reduces the risk of heart disease.
It’s a root so can be made and eaten during fasting. An amazing vegetable which we have eaten and enjoyed all through our childhood. This is my mum’s recipe. Arbi is made in more than one ways. Arbi fry, Simple Arbi masala made like potatoes and Arbi curry. But this is my favorite of them all.
Some other delicious recipes you can try during fasting are:
1. Kuttu Ki Kachori /Buckwheat Pastry,
2.Pumpkin and kuttu singhare ke Appe,
3.Ravioli -A Navratri Fasting recipe |gluten free | Dairy Free,
4.Gnocchi| Navratri Fasting recipe | Indo-Italian Fasting recipe| How to make gnocchi for fasting / Navratri Fasting
5. A gluten free- Egg free Recipe,
6.Sabudana Vada |Navratri Vrat recipe |Navratri Fasting recipe-How to make sabudana Vada,
7.Sabudana Khichdi -Vrat Recipes/ Recipes for fasting,
8.Sabudana Kheer / Tapioca Pudding.
Served best with Aloo raita or Boondi raita. Click to get the recipe.
Some other trending recipes on the Blog:
Soybean Curry |Soya Aloo Matar | Nutrela Chunks , Vegetable Pilaf | Veg Pulao in a Cooker – Ready in 15 minutes, Dal Baati Churma | Baked |Lesser Calories, Baked Litti Chokha Katoris , Moong Dal Kachori-Baked| Khasta Kachori-Baked,Chole Bhature Baked Mini Bites,Pindi Chole recipe | Pindi Chana Masala | Easy pindi chana recipe.
- 500 gms Arbi/ Colocasia/Taro root
- 1 tbsp Kashmiri red chili powder
- 1 tsp salt
- 1/2 tsp haldi/turmeric powder
- 2 tbsp coriander powder/ Dhania Powder
- 1 tbsp dry mango powder / amchoor powder
- 1/2 tsp garam masala five spice powder
- 1 tsp carom seeds / Ajwain
- 1/2 tsp bhuna jeera optional
- 1 tbsp cooking oil for frying and tempering
- 1/2 tsp ginger powder
- In a Pan fill water and soak the arbi for 2-3 minutes. Do not touch wet arbi, as it creates an itching sensation in the palm. Or if you wish apply mustard oil to your hands first and then touch.
- Boiling / Pressure cooking: Drain, then add this arbi to a pressure cooker, fill water as much that Arbi is submerged in water. Cook on full flame till one whistle. Then simmer and cook until 1 more whistle. Shut the flame and let the steam release on its own. Once the steam is released, peel the skin and keep the arbi pieces aside. If you choose to boil them in a pan instead, then boil them in water until soft inside and then drain. Either way, it does not take too long. But pressure cooking reduces time to cooking within 30 min.
- Frying: Now, Heat oil in a wok to fry. Fry all the arbi pieces until golden brown. Fry them whole only, do not break or press. Keep all fried pieces aside for tempering.
- For Tadka /Tempering : Mix all the spices in a bowl. Heat oil in a pan. Add the spices, let them cook for a few seconds, and add the arbi pieces instantly. Do not let the spices burn.
- Mix the arbi pieces well. Saute till the spice mix is covered well on all pieces.
- Garnish with coriander leaves and serve hot.
Thanks a lot for sharing this very delicious recipe! I’m so excited to make it again! Loved it!
Kari Heron says
I cam across this recipe and I was very intrigued. I like the ingredients. I noticed you said it was OK to eat this while fasting. What kind of fasting?
Marisa F. Stewart says
The recipe was amazing. We’re always up for trying new recipes from cuisines we normally don’t eat. When I saw your recipe I thought it would taste fantastic with the lamb chops we were preparing. It was so good. Normally Hubby attacks the meat first but this time he ate the Arbi first. We’ll definitely be making again, this time for the entire family.
Sandhya Ramakrishnan says
Love how you have kept the arbi whole and also fried them before adding it to the the seasoning. I chop the cooked arbi, but these look very cute. I will look to buy some even sized small arbis next time to make these.
I’m always pleased to come across recipes that use ingredients that are uncommon to me. Even if I am unable to get colocasia here where I live, I enjoy learning about new foods. Hopefully when we will be allowed to travel again in the future I’ll visit someplace where I can eat this… or even bring it back and make it myself following your recipe!
Farrukh Aziz says
This was the best colocasia recipe I have tried! The different amount of flavors that burst into your mouth in every bite, delicious! This is definitely my favorite colocasia recipe!
I haven’t eaten taro for a long long time, and this recipe gave me a reason to go looking for them the next time I am going to Indian shops. The recipe looks super delicious, something we want to eat again and again
This recipe with colocasia is one of my favorite. Love the flavors you have added to this fry. Looks delicious too. Thanks for sharing this arbi fry.
Anything fried is on my list of goodies that I love. I have never tried taro root but I bet makes a wonderful ingredient to form the croquettes. Indian food is so diverse and delicious.
What a wonderful combination of flavors. We love anything with ginger, a recipe we definitely will try at home.