Arbi chips recipe (Fried arbi)

Arbi chips recipe – boiled, sliced colocasia roots are deep fried in the oil. Few spices are sprinkled on top of the chips.

Arbi or colocasia root is the vegetable that I did not grow up eating this. I have tried it for the first time during my masters when I came to USA. One of my roommates made this arbi chips and I liked it. Since then I am making recipes using this root. But here on the blog, I am sharing arbi recipe for the first time. You will see more in near future (dahiwali arbi, sukhi arbi sabzi, arbi tikki).

Arbi can be consumed during the Navratri vrat or fasting. My family do not eat this root vegetable as a fasting food. But it is eaten in the Northern part of India during upvaas. Every family have their own tradition and rules. So follow your family’s or if you are not aware of it, consult with your elders.

This fried arbi has crispy texture. The thickness of the slices make the difference in the texture. If you have made the really thin slices, then it may break while adding into the oil. Or it may get burnt really quickly in the oil.

If the the slices are too thick then it stays soft from the inside. But it still tastes good. But the slices are of medium thickness make nice crispy chips. I like the chips made from medium thick slices.

Check out other fasting snacks recipes
Suran chips  //  Sabudana salad  //  Makhana namkeen  //  Sweet potato chaat

How to make Arbi chips (Step by Step Recipe with Photos):

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1) Wash the arbi very well. Boil the arbi in the pressure cooker or in the microwave. Be very careful, do not overcook them otherwise they become soft, mushy and sticky. In microwave, it should take only 4-5 minutes. In the pressure cooker, cook for 1 whistle only and immediately release the pressure and open the lid.

2) Once cool to touch, peel the skin and discard.

3) Make the slices from it. make sure that slices are not too thin or not too thick.

4) Heat the oil in a pan on medium heat for deep frying. Once oil is hot, carefully add the arbi slices.

5) Once it gets golden brown and crispy from one side, flip them and cook another side.

6) Once it is crispy and nicely golden brown from both the sides, remove them on paper towel lined plate.

7) Now add next batch in the oil and while it is frying. On other side, first batch is still warm, sprinkle salt pepper, red chili powder, amchur powder and roasted cumin powder on top. Sprinkle masala while chips are hot or warm so masala sticks to the chips.

Serve the fried arbi warm. As it cools it lose its crispness.

Serving suggestion: Serve as a snack during the vrat or fasting. Or you can have on any day of the year.

I have deep fried the arbi slices here. You can bake them in the oven as well. for that you can check out this Indira’s recipe. FYI, her recipe calls for garlic powder and turmeric powder which are not allowed during the fast.

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Arbi chips recipe (Fried arbi recipe) Taro chips recipe

US measuring cups are used (1 cup = 240 ml)

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

• 6-7 Arbi (taro root or colocasia)
• Peanut oil for deep frying
• Rock salt (sendha namak) to taste
• Black pepper powder to taste
• ½ teaspoon Red chili powder
• ½ teaspoon Roasted cumin powder
• ¼ teaspoon Amchur powder (dried mango powder)

Instructions

Cooking arbi:

1. Wash the arbi very well. Boil the arbi in the pressure cooker or in the microwave.
2. Be very careful, do not overcook them otherwise they become soft, mushy and sticky.
3. In microwave, it should take only 4-5 minutes. In the pressure cooker, cook for 1 whistle only and immediately release the pressure and open the lid.
4. Once cool to touch, peel the skin and discard.
5. Make the slices from it. make sure that slices are not too thin or not too thick.

Making arbi chips or fried arbi recipe:

1. Heat the oil in a pan on medium heat for deep frying.
2. Once oil is hot, carefully add the arbi slices.
3. Once it gets golden brown and crispy from one side, flip them and cook another side.
4. Once it is crispy and nicely golden brown from both the sides, remove them on paper towel lined plate.
5. Now add next batch in the oil and while it is frying.
6. On other side, first batch is still warm, sprinkle salt pepper, red chili powder, amchur powder and roasted cumin powder on top.