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    Home » Sabzis

    Sukhi Arbi Fry

    Published: May 24, 2023 · Last Modified: May 24, 2023 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe
    Arbi fry in a bowl with text on the image for pinterest

    This arbi fry makes a healthy side dish for your dal-chawal. It is super simple to make yet amazingly delicious. 

    All the ingredients used in this arbi fry recipe are suitable for Hindu fasting (vrat), so you can also enjoy this during your upvas. 

    sukhi arbi fry served in a small yellow bowl
    Jump to:
    • ❤️ You’ll Love This Arbi Fry Recipe
    • 🧾 Ingredients For Sukhi Arbi Recipe
    • 👩‍🍳 How To Make Sukhi Arbi Fry? (Pics)
    • 🍽 Serving Ideas For Arbi Fry
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️ You’ll Love This Arbi Fry Recipe

    It requires only 6 ingredients (plus, salt). Yes, with this minimal stuff, you can make super delicious sukhi arbi fry.

    You’ll need only 30 minutes to make. And half of the time is passive where you put the arbi in the pressure cooker for boiling.

    Arbi (aka taro root) is full of nutrients with an excellent source of fiber.

    This arbi fry is vegan and naturally gluten-free.

    🧾 Ingredients For Sukhi Arbi Recipe

    Here is the pic of the ingredients you’ll need to make this sukhi arbi fry. 

    ingredients used in arbi fry with labels.
    • Arbi (Taro root): Many families consume it during the vrat days. Please follow your family tradition and if you’re not aware ask your elders.
    • Rock salt: Because I made it for my fasting day, I have used rock salt. Regular table salt is not allowed in fasting. But when I make for regular days, I use table salt.
    • Spice powders: If making for regular day meal, you are good. If making for fasting, add or skip the spices as per your family tradition. Some add red chili powder and some don’t. You can use green chilies instead.

    👩‍🍳 How To Make Sukhi Arbi Fry? (Pics)

    1) Boil the arbi first. Choose any one method. The time given is approx., it may vary depending on the size of the taro root.
    - Pressure cooker: 1 whistle
    - Microwave: 4-5 minutes on high power
    - Boiling water in a saucepan: 10-15 minutes.

    2) Once cool to touch, peel and discard the skin. Cut into round slices, or cut into cubes or lengthwise like wedges.

    Collage of 2 steps showing boiled arbi in a plate and sliced arbi.

    3) Heat the oil in a pan on medium heat. Once hot add ajwain and let them sizzle a bit.

    4) Then add sliced arbi and fry in the oil for a few minutes or until it becomes slightly crisp. Because taro roots are slimy in nature, it is a good idea to cook until crisp to get rid of the slimy texture.

    5) Now add salt and spices (red chili powder, cumin powder and amchur powder).

    6) Mix well and cook for 1-2 minutes on low heat. Make sure to lower the heat so spices don’t get burnt. 

    Collage of 4 steps showing ajwain in hot oil, cooking sliced arbi, adding spices and mixed together

    🍽 Serving Ideas For Arbi Fry

    On the regular days, sukhi arbi fry can be served as a side dish with your Indian meal (dal, rice or roti). 

    On the fasting days, it can be served with moraiyo and vrat ki kadhi. 

    Top view of arbi fry in a bowl with green wooden background

    Check Out Other Arbi Recipes

    • Arbi chips
    • Dahi arbi

    PS Tried this sukhi arbi fry recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    sukhi arbi fry served in a small yellow bowl
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    Sukhi Arbi Fry Recipe

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This healthy arbi fry is super simple to make yet it tastes amazingly delicious. It can be eaten during fasting (vrat) days or any time of the year.
    Author: Kanan
    Course: Side Dish
    Cuisine: Indian
    Calories: 189kcal
    Servings 2
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 6-7 or 1 ½ cup Arbi (taro root or colocasia) boiled, peeled and sliced
    • 1 ½ tablespoons Oil
    • ¼ teaspoon Ajwain (Carom seeds)
    • Rock Salt (sendha namak) to taste
    • 1 teaspoon Red chili powder
    • ½ teaspoon Cumin powder
    • ¼ teaspoon Amchur powder (Dried mango powder)
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    Instructions 

    • Boil the arbi first. Choose any one method. The time given is approx., it may vary depending on the size of the taro root.
      - Pressure cooker: 1 whistle
      - Microwave: 4-5 minutes on high power
      - Boiling water in a saucepan: 10-15 minutes.
    • Once cool to touch, peel and discard the skin. Cut into round slices, or cut into cubes or lengthwise like wedges.
    • Heat the oil in a pan on medium heat. Once hot add ajwain and let them sizzle a bit.
    • Then add sliced arbi and fry in the oil for a few minutes or until it becomes slightly crisp. Because taro roots are slimy in nature, it is a good idea to cook until crisp to get rid of the slimy texture.
    • Now add salt and spices (red chili powder, cumin powder and amchur powder). Mix well and cook for 1-2 minutes on low heat. Make sure to lower the heat so spices don’t get burnt.

    Notes

    If making this on fasting days:
    • Please use peanut oil.
    • Add or skip the spices as per your family tradition.
    • If not eating red chili powder, then add green chilies after adding ajwain.
    • If not eating amchur, then add lemon or lime juice at the end of the cooking process.

    Nutrition

    Calories: 189kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 177mg | Potassium: 480mg | Fiber: 4g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Raksha

      February 05, 2021 at 9:10 pm

      Very nice pics and explanation5 stars

      Reply
      • Kanan Patel

        February 06, 2021 at 12:06 am

        Thank you.

        Reply

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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