Arbi Fry is a crispy, spicy side dish for rice meal made by marinating colocasia with spice powders and deep frying it. Arbi Fry is crispy and tasty, can be had as a snack or starter too. Learn to make Arbi Fry with step by step pictures.
Coconut rice(Thengai sadam) with seppankizhangu roast is one of my most favorite lunch menu. Its not only easy to make, it makes a complete tasty lunch box menu. This has been sitting in my drafts for about 6 months so didn’t want to delay anymore.
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About Arbi Fry
Arbi Fry is a easy and flavorful side dish for rice. Arbi is called Seppankizhangu in tamil, This Arbi Fry is crispy and tastes delicious. This simple Arbi Fry can be made in a number of ways and this version I have shared here is from amma.
Arbi or Colocasia is one vegetable consumed during religious fasting days. You can even marinate with spice powders and oven roast it. I sometimes shallow fry or toast it in tawa which tastes good too.
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Arbi Fry Ingredients
- Arbi – Choose small sized arbi. Pressure cook peel the skin and cut into slices and use it.
- Spice powders – Turmeric powder, red chili powder and garam masala powders are used for this.
- Ginger garlic paste – Ginger garlic paste adds flavor to the fry.
- Rice flour – Rice flour adds crispness to the fry.
How to make Arbi Fry Step by Step
1.In a pan, cook seppankizhangu with enough water until soft or Pressure cook for 1 whistles. Drain water and allow it to cool. Now peel off the skin and slit vertically. Add chili powder, turmeric powder, ginger garlic paste, rice flour, garam masala powder, required salt and leave it marinated for 15-30 minutes.
2.Keep refrigerated so that while frying it doesn’t drink much oil. Deep fry until golden brown and drain it in tissue paper. You can even roast it in dosa tawa.
Serve hot!
Expert Tips
- You can even tawa toast it.
- You can add crushed garlic while marinating.
- This Arbi Fry makes a good fasting option.
- You can even add chat masala powder for that extra zing.
Serving and Storage
Arbi Fry can be served with rice or variety rice etc. You can store the marinade in fridge for up to 2 days and fry it whenever needed.
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📖 Recipe Card
Arbi Fry Recipe | Seppankizhangu Varuval Recipe
Ingredients
- 10 to 15 pieces colocasia / seppankizhangu / arbi
- 1 teaspoon chilli powder
- a generous pinch turmeric powder
- 1 teaspoon ginger garlic paste
- 1 teaspoon rice flour
- 1/4 teaspoon garam masala powder (optional)
- salt to taste
- oil to deep fry
Instructions
- In a pan, cook seppankizhangu with enough water until soft or Pressure cook for 1 whistles. Drain water and allow it to cool. Now peel off the skin and slit vertically. Add chili powder, turmeric powder, ginger garlic paste, rice flour, garam masala powder, required salt and leave it marinated for 15-30 minutes.
- Keep refrigerated so that while frying it doesn’t drink much oil. Deep fry until golden brown and drain it in tissue paper. You can even roast it in dosa tawa.
Notes
- You can even tawa toast it.
- You can add crushed garlic while marinating.
- This Arbi Fry makes a good fasting option.
- You can even add chat masala powder for that extra zing.
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Rice flour or corn flour? In ingredients u mentioned rice flour but in method u told to add cornflour. Which one to add…
SHARMILEE J
That is a typo, it is riceflour only…..
Kanmani
Can we try this recipe with senaikilangu…..
Sharmilee J
yes