Masala Arbi Fry is a crispy, spicy, soft melt in mouth tasty Arbi recipe. This Indian side dish is vegan, gluten-free stir fry prepared with taro roots/colocasia roots.
Masala Arbi, a popular North Indian dish, is a perfect blend of spices and the unique texture of Arbi, also known as Taro root. This root vegetable, when cooked with a mix of aromatic spices, transforms into a flavorful dish that leaves a lasting impression on your taste buds.
The Masala Arbi fry recipe is a simple yet delicious dish that can be prepared in a matter of minutes. It's a perfect side dish that pairs well with roti, chapati or paratha. It is even great for snacking, making it a versatile addition to any meal. The crispy exterior and soft interior of the fried Arbi, combined with the tangy and spicy masala, create a symphony of flavors that is hard to resist.
The Punjabi Arbi Masala recipe is another variant of this dish that is worth trying. The Punjabis have a knack for turning simple ingredients into culinary masterpieces, and this recipe is no exception. The use of garam masala, amchur (dry mango powder), and other Punjabi-specific spices gives this dish a unique flavor profile that sets it apart from other Arbi recipes.
Why Make Masala Arbi?
Masala Arbi is a versatile dish that pairs well with almost any meal. Its unique blend of spices and the distinctive texture of Arbi, or Taro root, make it a standout dish. Whether you're looking to expand your culinary skills or simply want to try something new, this recipe is a great place to start.
Ingredients
The key to a great Masala Arbi lies in its ingredients. Here's what you'll need:
- Arbi: Also known as Taro Root and cococasia
- Oil - Any vegetable oil of your choice
- Cumin seeds
- Spices : turmeric powder, red chili powder, coriander powder, chaat masala powder (amchur), Salt to taste
Step by Step Recipe
- Preparation of Arbi:
- Begin by washing the Arbi thoroughly under running water to ensure all dirt is removed.
- In a large pot, boil the Arbi until they are tender but not overly soft. This should take about 10-12 minutes.
- Drain the water and let the Arbi cool down. Once cooled, peel off the skin and slice them into rounds.
- Spice Infusion:
- In a large pan, heat the oil over medium flame.
- Once the oil is hot, add the cumin seeds and asafoetida. Wait for the cumin seeds to splutter.
- Cooking the Arbi:
- Add the sliced Arbi to the pan.
- Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the Arbi.
- Gently mix, ensuring all the Arbi slices are well-coated with the spices.
- Frying to Perfection:
- Continue to cook the Arbi on medium heat for about 10-15 minutes. Stir occasionally to ensure even cooking and to prevent sticking.
- The goal is to get the Arbi slices crispy and golden brown on the outside while maintaining a soft interior.
- Final Touches:
- Once the Arbi is well-cooked, sprinkle the dry mango powder over it and give it a final mix.
- Garnish with freshly chopped coriander leaves.
- Serving:
- Serve your Masala Arbi hot with roti, naan, or rice. It pairs wonderfully with a side of yogurt or a fresh salad.
Tips for the Best Masala Arbi:
- Always choose Arbi that is firm and free from blemishes for the best taste.
- Boil the Arbi until it's just cooked. Overcooking can make it mushy.
- Peel and slice the Arbi after boiling for a crispier texture.
- Use a non-stick pan to prevent the Arbi from sticking and to ensure even frying.
Health Benefits and Dietary Considerations:
Masala Arbi is not just delicious, but also packed with nutrients. Arbi is a good source of dietary fiber, vitamins, and minerals. However, it's important to note that while Arbi is low in calories, the dish can be high in calories due to the frying process.
For those managing diabetes, Arbi has a low glycemic index, which means it can be a good option in moderation. However, it's always best to consult with a healthcare provider or a nutritionist to tailor dietary choices to individual health needs.
Serving Suggestions:
Masala Arbi pairs well with roti or rice. You can also serve it with a side of yogurt or a fresh salad for a complete meal.
Preparation in Advance, Storage, and Reheating:
Yes, you can prepare Masala Arbi in advance. After cooking, allow it to cool completely before storing it in an airtight container in the refrigerator. It can be stored for up to 3 days. To reheat, you can use a microwave or heat it on the stove. Add a little water if needed to prevent it from drying out.
Masala Arbi is a flavorful, versatile, and nutritious dish that's worth adding to your cooking repertoire. With these tips and tricks, you can make the best Masala Arbi right at home. So why wait? Start your culinary adventure today with this delightful recipe.
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📖 Recipe
Masala Arbi Fry
Ingredients
- 500 grams Cococasia arbi, Taro Root
- 2 tablespoons oil
- 1 teaspoon Salt to taste
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- .5 teaspoon Turmeric powder
- .5 teaspoon Chaat masala
- .25 teaspoon Garam masala powder
- 2 tablespoons coriander leaves
Instructions
- Rinse the Arbi thoroughly under running water to remove any dirt. Boil them in a pot of water until they are just cooked but not mushy. Allow them to cool, then peel and slice them into rounds.
- Heat oil in a pan over medium heat. Add the cumin seeds and asafoetida. Once the cumin seeds start to splutter, add the sliced Arbi to the pan.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to ensure all the Arbi slices are coated with the spices.
- Cook on medium heat for about 10-15 minutes or until the Arbi slices are crispy and golden brown. Keep stirring occasionally to prevent them from sticking to the pan.
- Sprinkle dry mango powder over the Arbi and mix well.
- Garnish with fresh coriander leaves and serve hot.
- Enjoy your Masala Arbi with roti or rice for a complete meal. Happy cooking!
Notes
- Ensure you don't overcook the Arbi while boiling, as it can become mushy during the frying process.
- Adjust the spice levels according to your preference. If you like it spicier, you can add more red chili powder.
Nutrition
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