Seppankizhangu Roast / Arbi Roast

Arbi Roast / Seppankizhangu Roast is a yummy and crispy side dish for any South Indian meals. But you can eat them with tomato ketchup as a snack. It is

Seppankizhangu Roast / Arbi Roast

Arbi Roast / Seppankizhangu Roast is a yummy and crispy side dish for any South Indian meals. But you can eat them with tomato ketchup as a snack. It is one of my kids favorite dishes. They love it so much that as soon as I finish frying them, they immediately gobble it up when they’re fresh and hot! It is also very easy to cook. So try this out and share your comments.

Seppankizhangu Roast / Arbi Roast

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

Seppankizhangu Roast / Arbi Roast 2019-01-09 02:36:51

Serves 3                             Print        Prep Time   00:10        Cook Time   00:20        Total Time   00:30

Prep Time   00:10        Cook Time   00:20        Total Time   00:30                      Ingredients

  1. 500 grams Seppankizhangu / Arbi / Colacasia, boiled, peeled and chopped in length wise.
  2. 3 tsp red chili powder
  3. 1 tsp salt or as needed
  4. 1/2 tsp turmeric powder
  5. 3 tbsp corn flour
  6. 1 tbsp rice flour
  7. 1/4 cup water, divided
  8. 6 tbsp oil or as needed          Instructions
  9. Wash and cook the seppankizhangu /arbi with enough water in a pressure cooker for 2 whistles or until they are cooked.
  10. Once the pressure is released, then immediately wash them in cold water to prevent them from getting cooked further.
  11. Peel off the skin and then cut into halves.
  12. Then add turmeric powder, chilli powder and salt.
  13. Sprinkle one handful of water over them and mix well.
  14. Then add corn flour and rice flour and toss well till coated as shown in the picture.
  15. Cover with a lid and keep it aside for 15 mins.
  16. Now sprinkle some water and mix well until they are well coated with spices and flour as shown in the picture.
  17. Meanwhile, heat a pan with oil over medium heat.
  18. When the oil heats, add the arbi pieces in batches and fry both sides until browned.
  19. Then add some curry leaves and fry until crisp.
  20. Remove them from the heat and serve hot either with sambar rice or tomato ketchup.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Seppankizhangu Roast / Arbi Roast

Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

  • 500 grams, boiled, peeled and chopped in length wise Seppankizhangu / Arbi / Colacasia
  • 3 tsp Red chili powder
  • 1 tsp or as needed Salt
  • 1/2 tsp Turmeric powder
  • 3 tbsp Corn flour
  • 1 tbsp Rice flour
  • 1/4 cup, divided Water
  • 6 tbsp or as needed Oil

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

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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