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    Home > Side Dish > Besan Arbi Fry

    Besan Arbi Fry

    Last updated March 10, 2016. Originally posted March 10, 2016 By Jyothi Rajesh 4 Comments

    Besan Arbi Fry

    Arbi is Colocasia or Taro Root. It’s a root vegetable which is gluten free and is rich in anti oxidants, dietary fiber, minerals, vitamins. Arbi can be used in curry or in roast/fry recipes. The arbi curry tastes delicious with rotis and puris. Arbi fry/roast makes a very good appetizers/starters, or can even be served as side dish for rajma chawal, dal-chawal or rasam rice.

    This arbi fry recipe is very simple, and it’s a dry arbi fry recipe. There is no onion-garlic in it, so you can make this dish during vrat!

    Besan Arbi Fry

    This root vegetable is starchy, sticky(when cooked) and is fleshy. To get rid of the stickiness we coat the vegetable with besan. This besan arbi fry which is mildly spiced, and slightly crunchy top makes it a great vegetarian party appetizers. The zing from mango powder, lime juice makes every bite even more interesting. Do try the recipe and you will agree.

    Besan Arbi Fry

    Ingredients

     

    250 grams arbi(colocasia)

    2 tablespoon besan(gram flour)

    1 teaspoon red chili powder

    1 teaspoon coriander powder

    ¼ teaspoon turmeric powder

    ½ teaspoon amchur powder(dry mango powder)

    ¾ teaspoon roasted cumin powder

    Salt to taste

    A pinch of asafetida

    3 tablespoon oil

     

    For temper

    1 teaspoon oil

    ½ teaspoon ajwain (carom seeds)

    ¼ teaspoon cumin seeds

    1 green chili, finely chopped

    ½ teaspoon lemon juice

    1 teaspoon fresh coriander leaves

     

    Instructions

    1.Scrub arbi to get rid f mud and dirt. Wash it 2 times. Pressure cook arbi with little water and a pinch of salt for 1 whistle(do not over cook). Arbi has to be cooked, but firm.

    2. Peel the skin off and cut them into half length wise.

    3. In a wide plate mix besan, red chili powder, coriander powder, salt, turmeric powder, amchur powder, roasted cumin powder.

    4. Take a piece of cooked arbi and coat it well with the besan spice mix and keep aside. Repeat for rest of the arbi.

    5. Heat 1 tablespoon of oil at a time and roast the besan-spice mix coated arbis until they turn golden brown and crunchy. Do this in 2 to 3 batches, add oil as the pan gets dry. Drain the roasted arbi on kitchen towel.

    6. In another pan add 1 teaspoon of oil. Add cumin seeds, carom seeds and finely chopped green chilies and fry for 10 seconds. Now add the roasted arbi and toss gently. Turn off flame, sprinkle some coriander leaves and lemon juice on top. Serve hot as a starter or as a side dish for curd rice, dal-chawal, rasam rice. Enjoy!

     

    « Left Over Dal Paratha
    Roasted Broccoli Onion Soup »

    Reader Interactions

    Comments

    1. Revathi

      March 15, 2016 at 5:40 pm

      Arbi Fry is my most favorite side for sambar. I usually add rice flour while making these, but addition of besan flour is new to me. These arbi fries looks perfect that I need to try this variation asap 🙂

      Reply
      • jyothirajesh

        March 15, 2016 at 6:10 pm

        Thank you Revathi

        Reply
    2. Uma Raghuraman

      March 13, 2016 at 12:43 am

      Perfectly roasted Arbi . They look so delicious. Addition of amchur powder is so refreshing. Will add amchur powder when I cook Arbi .

      Reply
      • jyothirajesh

        March 15, 2016 at 6:09 pm

        Thank you Uma

        Reply

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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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