Arbi Deep fry is a delicious side dish made with besan and basic spice powders. Deep frying makes this very delicious and a wonderful dish to feast on.
Colocasia or Chamagadda as it is called in Telugu is a root vegetable that is boiled, peeled and fried in different ways. This vegetable is at times itchy and sticky too. So some cook this in tamarind extract to overcome the itchiness. However, if you are fine with it, all it requires is pressure cooking for one whistle and chopping it into smaller pieces before frying it.
We can shallow fry or pan fry this, however, deep frying makes it even better. So naturally, it means you can make this ahead. This fry is so good that you can even serve this as a starter at a party. I originally posted this along with Carrot Beans Sambar
Arbi Fry has always been my favorite side dish along with Sambar. As I remember there was a time during my growing up years when I would eat sambar only if it was paired with this fry or Plantain Fry. Thinking back on those days, while I write this, years really show on you. I hardly remember how those days were and looking at our kids, we wonder even more.
This is the final one for the third week of BM#95, where I have been doing Deep Fried Love. I posted a Crispy Onion Fries and some Cabbage Pakora for this theme.
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Step By Step Pictures for making Arbi Deep Fry
Arbi Deep Fry
Ingredients Needed:
250 gms Colocasia / Chamagadda / Arbi
2 to 3 tbsp Besan / Gram Flour
1 tsp Rice Flour
Salt to taste
1/2 tsp Red Chilli powder
A Pinch Turmeric Powder
Cooking Oil for Deep frying
Method to prepare:
Clean and boil Arbi for 1 whistle. It should be done but can check and cook again.
Remove the skin and cut it into 1" pieces.
Add besan, rice flour, turmeric powder, red chili powder and salt to Arbi. Mix well so that all the pieces are coated with Besan. Its normally not required to add water as it might become too sticky. But based on the texture can sprinkle little water.
Heat oil in a kadai. Once its hot, deep fry arbi and remove to a kitchen towel to drain excess oil.
The crispiness of this fry depends on how much besan you have added and cooked on low medium flame.
Arbi Deep Fry
Ingredients
- 250 gms Colocasia / Chamagadda / Arbi
- 2 to 3 tbsp Besan / Gram Flour
- 1 tsp Rice Flour
- Salt to taste
- 1/2 tsp Red Chilli Powder
- A Pinch Turmeric Powder
- Cooking Oil for Deep frying
Instructions
- Clean and boil Arbi for 1 whistle. It should be done but can check and cook again.
- Remove the skin and cut it into 1" pieces.
- Add besan, rice flour, turmeric powder, red chili powder and salt to Arbi. Mix well so that all the pieces are coated with Besan. Its normally not required to add water as it might become too sticky. But based on the texture can sprinkle little water.
- Heat oil in a kadai. Once its hot, deep fry arbi and remove to a kitchen towel to drain excess oil.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Suma Gandlur says
That fry looks delicious. This is one of those dishes that doesn't get made that much in my home though we know that is yummy. 🙂
FoodTrails says
I love arbi ki subzi though never tried the deep fried arbi. This looks so tempting.. can have it all by itself with dhaniya chutney!!
Usha says
Arbi fry looks crisp and a nice side Dish. My mom deep fries before make the curry. I should show her this version. Looks delicious.
Priya Suresh says
Just love crispy arbi fries, they are just prefect to have with sambar rice na.. Its been a while i prepared this deep fried arbis. Feel like having some.
gayathriraani says
I have never deep fried arbi but I love that veggie so much. I am sure that this deep fried version would be better than my pan fried version. With a simple rasam rice, this would make a divine meal.
Pavani says
What a delicious way to serve arbi. My son loves anything that is crispy and crunchy - I am sure he'll love these. Will have to try some time. Great as a side dish - so yummy!!
Sushma says
One of my favorite vegetable. The Fry has turned out super nice.
chefmireille says
In Suriname we call it tayer and in the rest of the Caribbean eddoe or tannia. I have only had it grated and sometimes mixed with cassava where we make it kind of like a sheppards pie where the tayer/cassava replace what would be the potatoes in sheppards pie - I would love to try this fried version to taste the difference!
Priya Srinivasan says
One of our favorite veggie and the one my hubby feels his father makes it better than me, i too agree on that.
My FIL too uses a similar method but he doesnt deep fry, he mixes with rice fkour and chili powder and shallow fries them
I can imagine the taste of these delicious fry! i will try this recipe to impress my hubby and err! change his opinion too!!!