Arbi Fry
Boil, cool and slice colocasia before shallow-frying it with cumin and pepper.
- Prep
- 15 min (+20 min cooling, approximate)
- Cook
- 35 min
- Serves
- 4 side portions
About 1 hr 10 min total elapsed time, including 20 min for soaking, resting or cooling. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Fasting ingredients and spices vary by household. Check the full list against your family’s practice and any allergies.
Arbi needs cooking before the final frying stage. Allow enough time for boiling and cooling rather than treating this as a quick raw-vegetable stir-fry. Handle the cooked roots gently so the slices remain intact and crisp at the edges.
Ingredients 🧂
- Arbi (colocasia)500 g
- Peanut oil or permitted cooking oil3 tbsp
- Cumin½ tsp
- Black pepper¼ tsp
- Red chilli (optional)¼ tsp, if used at home
- Sendha namak½ tsp, adjust to taste
- Water for boilingenough to cover the roots
Method 👨🍳
- 1
Wash the arbi thoroughly and put the whole roots in a pan with enough water to cover.
- 2
Bring to a boil and simmer until a knife enters easily, typically 15–25 minutes depending on size. The roots should be tender but not falling apart.
- 3
Drain and cool until safe to handle, then peel and slice into similar thick discs.
- 4
Heat oil in a broad pan over medium heat. Add cumin and place the slices in a single layer.
- 5
Season with salt, pepper and optional chilli. Fry gently on both sides until golden at the edges, adding cooking time if any centres remain firm.
- 6
Drain any excess oil and serve hot as a side with khichdi or paratha.
💡 Pro tips
- Do not eat undercooked arbi; confirm the roots are tender before slicing.
- Overboiled roots can turn sticky and break up when frying.
Plan ahead
Boil the arbi ahead and refrigerate the prepared roots promptly. Slice and fry near serving, and reheat cooked leftovers thoroughly.
Common questions
Why is arbi sticky when sliced?
It may be overcooked or still very hot. Boil just until tender, cool enough to handle and slice with a clean knife.
Can I skip boiling?
Not with this method. Boiling ensures the centres are cooked before a short shallow-fry finishes the surface.