Arbi Fry / Seppankizhangu Roast

Arbi fry is a delicious and flavorful Indian dish made with boiled, peeled, and chopped Arbi (also known as Colacasia) combined with a blend of Indian spices and seasoning.

Arbi Fry / Seppankizhangu Roast

In this blog post, we're going to explore the delicious and crispy dish known as arbi fry. This traditional Indian recipe features Seppankizhangu, also known as Arbi or Colacasia, which is boiled, peeled, and then seasoned with a flavorful blend of spices. The result is a mouthwatering dish that can be enjoyed as a side with sambar rice or as a tasty snack with tomato ketchup. Let's dive into the steps for making this unique and tasty arbi fry recipe!

What Is Arbi Fry?

  • Arbi fry is a delicious and flavorful Indian dish made with boiled, peeled, and chopped Arbi (also known as Colacasia) combined with a blend of Indian spices and seasoning. This succulent dish is a popular choice for a side dish and is often served with sambar rice or tomato ketchup.
  • The combination of the boiled Arbi with red chili powder, turmeric powder, corn flour, rice flour, and curry leaves creates a unique and mouthwatering flavor that is sure to please the taste buds. The Arbi is fried until golden brown, resulting in a crispy and satisfying texture that perfectly complements the bold flavors of the spices.

Why You'll Love Arbi Fry?

  • Crunchy Texture: One of the best things about arbi fry is its crispy and crunchy texture. The outer layer becomes golden brown and crispy when fried, while the inside remains soft and delicious.
  • Healthy Alternative: Arbi fry is a healthier alternative to traditional fried snacks as it is packed with fiber, vitamins, and minerals. It also helps in digestion and can be a great addition to your balanced diet.
  • Gluten-Free: For those following a gluten-free diet, arbi fry is a fantastic option. It is naturally gluten-free and can be enjoyed by individuals with gluten sensitivities or celiac disease.
  • Low-Calorie: Arbi fry is low in calories, making it a guilt-free snack or side dish option. It can be enjoyed without worrying too much about the calorie intake, unlike other fried snacks.
  • Rich in Nutrients: Arbi is rich in nutrients such as potassium, iron, and vitamin C. These nutrients play a crucial role in maintaining overall health and well-being.
  • Versatile Dish: Whether you enjoy it as a snack or a side dish, arbi fry is a versatile dish that can be paired with various dips or sauces. It can be enjoyed with sambar rice or even with a side of tomato ketchup.

Ingredients for Arbi Fry

  • Seppankizhangu / Arbi / Colacasia: This starchy root vegetable adds a unique texture to the dish and absorbs the flavors of the spices well, making it a great choice for frying.
  • Red chili powder: Adds a spicy kick to the arbi fry, enhancing the overall flavor profile of the dish.
  • Salt: Balances the spice and enhances the natural flavors of the arbi, making it a crucial ingredient for seasoning.
  • Turmeric powder: Provides a vibrant yellow color to the dish and adds a warm, earthy flavor.
  • Corn flour: Coats the arbi, creating a crispy exterior when fried, giving it a satisfying crunch.
  • Rice flour: Adds an extra layer of crispiness to the arbi fry, creating a delightful texture.

How To Make Arbi Fry?

If you want to make delicious and crispy arbi fry, here are the simple steps to follow:

  • Start by washing and cooking the arbi in a pressure cooker with enough water for 2 whistles or until they are cooked. Once cooked, immediately wash them in cold water to prevent further cooking and peel off the skin before cutting them into halves.
  • Next, add turmeric powder, chili powder, and salt to the arbi. Sprinkle some water and mix well before adding corn flour and rice flour, tossing until they are well coated. Let it sit for 15 minutes.
  • Heat a pan with oil over medium heat. Once the oil is hot, fry the arbi pieces in batches until they are browned on both sides. Add curry leaves and fry until crisp.
  • Finally, remove the arbi fry from the heat and serve hot, either with sambar rice or tomato ketchup.

The key steps to note for a flavorful arbi fry are ensuring the arbi is well coated with spices and flour before frying, and frying them until they are crispy and golden brown. These steps are essential for a delicious and tasty arbi fry experience.

Serving Suggestions

  • Pair with Rice and Dal: Arbi fry goes well with steamed rice and a comforting bowl of dal for a wholesome and satisfying meal.
  • Serve with Roti or Naan: For a delicious and indulgent meal, pair the arbi fry with some freshly made roti or naan bread.
  • Accompany with Raita: The creamy and cooling effect of raita pairs perfectly with the spiciness of the arbi fry. It makes for a great side dish to balance out the flavors.
  • Enjoy with Pickles: Add a pop of tanginess and flavor by serving the arbi fry with a side of your favorite pickles. The combination is a burst of deliciousness in every bite.
  • Perfect with Chutney: Elevate the dish by serving it with a side of mint or coriander chutney. The freshness of the chutney complements the earthy flavors of the arbi fry.
  • Pair with Yogurt: A side of plain or flavored yogurt is a simple yet delicious way to enjoy the arbi fry. The creamy texture of the yogurt enhances the overall dining experience.

Tips for Making Arbi Fry

Furthermore, I would like to share some of my suggestions for cooking seppankizhangu.

  • How to cook Arbi: Firstly, wash and cook the seppankizhangu /arbi with enough water in a pressure cooker for 2 whistles. Once the pressure is released, then immediately wash them in cold water. This step helps to prevent them from further cooking.
    You can also steam them in a pressure cooker or steamer until softened. It should be soft, but not mushy.
    Don’t overcook the seppankizhangu. If you accidentally overcook, then refrigerate them for some time until they are slightly firm and then slice it.
  • Frying in Batches: Frying the arbi in batches ensures that they are cooked evenly and allows for better control of the frying process.
  • Serving Suggestions: Arbi fry can be served as a side dish with sambar rice or as a snack with tomato ketchup, providing versatility in serving options.
  • Flour Coating: Coating the arbi with a mixture of corn flour and rice flour helps to create a crispy and flavorful exterior, adding to the overall texture and taste of the dish.

Variations for Arbi Fry

  • Seasoning Mix: Experiment with different seasoning mixes such as cumin, coriander, garam masala, or chaat masala for a unique flavor profile.
  • Spice Level: Adjust the spice level according to your preference by adding more or less red chili powder, or even adding some black pepper for a different kick.
  • Coating Options: Instead of using corn flour and rice flour, try coating the arbi with gram flour (besan) or semolina (sooji) for a different texture.
  • Marinade: Marinate the arbi with yogurt, ginger-garlic paste, and some lemon juice for a tangy and tender result.
  • Healthier Options: For a healthier alternative, consider baking the arbi instead of frying, or air-frying for a crispy texture with less oil.
  • Garnish Ideas: You can add a variety of garnishes such as chopped coriander, crushed peanuts, or sesame seeds to enhance the visual appeal and taste of the dish.

How to Store Arbi Fry

Proper Storage

To maintain the freshness of arbi fry, it's important to store it properly. After frying, allow the arbi to cool completely before storing it.

Refrigeration Method

Once cooled, transfer the arbi fry to an airtight container and store it in the refrigerator for up to 3-4 days. This will help prevent the arbi from getting soggy and maintain its crispiness.

Freezing Method

Alternatively, you can freeze the arbi fry for longer storage. Place the cooled arbi fry in a freezer-safe ziplock bag, remove excess air, and seal it tightly. Store it in the freezer for up to 2-3 months.

Avoid Moisture

It's important to keep the arbi fry away from moisture to prevent it from becoming mushy. Ensure the container or ziplock bag is completely dry before storing the arbi fry.

Reheating

When reheating the arbi fry, place it in a preheated oven or air fryer to crisp it up again. This will help restore its crunchiness and texture.

Serve Fresh

For the best taste and texture, it's recommended to consume the arbi fry fresh. Reheating it multiple times may affect its quality, so enjoy it while it's at its best!

Frequently Asked Questions (FAQs)

How can I adjust the spice level in arbi fry?

  • If you prefer a milder spice level, you can reduce the amount of red chili powder used in the recipe. Alternatively, you can also add a small pinch of sugar to balance out the heat.

Can I bake the arbi instead of frying?

  • Yes, you can bake the arbi instead of frying for a healthier alternative. Simply preheat your oven to 400°F, place the coated arbi on a baking sheet, and bake for 25-30 minutes or until they are golden brown and crispy.

Can I use a different flour for coating?

  • If you don't have corn flour or rice flour, you can use all-purpose flour or even chickpea flour (besan) as a substitute for coating the arbi.

How do I prevent the arbi from getting soggy after frying?

  • To prevent the arbi from becoming soggy after frying, make sure to boil and wash them in cold water immediately to stop the cooking process. It's also important to fry them in hot oil in batches and avoid overcrowding the pan.

Can I use frozen arbi for this recipe?

  • Yes, you can use frozen arbi for this recipe. Simply thaw the arbi before cooking, and make sure to pat them dry with a paper towel before proceeding with the recipe.

Can I make the arbi fry ahead of time?

  • While the arbi fry is best served hot and fresh, you can prepare the coated arbi in advance and refrigerate them until ready to fry. This can save you time and make meal prep easier.

Recipe Card


Arbi Fry / Seppankizhangu Roast

Arbi Fry 2019-01-09 02:36:51

Serves 3                             Print        

Prep Time   00:10        

Cook Time   00:20        

Total Time   00:30                      

Ingredients

  • 500 grams Seppankizhangu / Arbi / Colacasia, boiled, peeled and chopped in length wise.
  • 3 tsp red chili powder
  • 1 tsp salt or as needed
  • 1/2 tsp turmeric powder
  • 3 tbsp corn flour
  • 1 tbsp rice flour
  • 1/4 cup water, divided
  • Oil to fry          

Instructions

  • Wash and cook the seppankizhangu /arbi with enough water in a pressure cooker for 2 whistles or until they are cooked.
  • Once the pressure is released, then immediately wash them in cold water to prevent them from getting cooked further.
  • Peel off the skin and then cut into halves.
  • Then add turmeric powder, chilli powder and salt.
  • Sprinkle one handful of water over them and mix well.
  • Then add corn flour and rice flour and toss well till coated as shown in the picture.
  • Cover with a lid and keep it aside for 15 mins.
  • Now sprinkle some water and mix well until they are well coated with spices and flour as shown in the picture.
  • Meanwhile, heat a pan with oil over medium heat.
  • When the oil heats, add the arbi pieces in batches and fry both sides until browned.
  • Then add some curry leaves and fry until crisp.
  • Remove them from the heat and serve hot either with sambar rice or tomato ketchup.         

By Santhi Therese    The Indian Claypot

https://theindianclaypot.com/

Step-By-Step Instructions:

Wash and cook the seppankizhangu /arbi
with enough water in a pressure cooker
for 2 whistles or until they are cooked.

Once the pressure is released, then
immediately wash them in cold water
to prevent them from getting cooked further.
Peel off the skin and then cut into halves.

Then add turmeric powder, chilli powder and salt.

Sprinkle one handful of water over
them and mix well.

Then add corn flour and rice flour and

toss well as shown in the picture.

Cover with a lid and keep it aside for 15 mins.

Again sprinkle some water and mix well
until well coated with spices and flour
as shown in the picture.

Meanwhile, heat a pan with oil over medium heat.

When the oil heats, add the arbi pieces in batches

and fry both sides until browned.

Then add some curry leaves and fry until crisp.

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