Arbi Roast | Taro Root Fry

This vegan, shallow fried taro root goes really well as an appetizer or as an accompaniment to rice and curry or dal. It needs simple and easily available ingredients.

Course Side Dish

Cuisine Indian

Keyword Arbi, Taro

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 145kcal

Author Shireen Sequeira

Ingredients

350-400 grams taro root
sesame oil
2 red chillies
1/2 teaspoon carom seeds
1/2 medium size onion (finely sliced)
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala powder
1/2 teaspoon dry mango (amchur powder)

Instructions

Wash the arbi well. You can then choose to boil or steam the arbi. Boiling method: Place the taro in a pot filled with water (enough to cover them) and boil for 12-15 minutes depending on the size of the arbi. They should be tender but not mushy. Once done, peel, cut into roundels and set aside
Steaming method: Scrape the peel off and cut into slices. Place in a steamer and steam the arbi for 7-10 mins in a steamer or until it is tender but not mushy when poked
Heat sesame oil in a cast iron pan and add the carom seeds. When they stop sizzling, add the onions and fry till translucent
Reduce the heat and add the spice powders powders, salt to taste and fry on a low heat.
Add the arbi roundels and reduce the heat to a sim. Let them roast for 5-7 minutes.
Garnish with chopped coriander and serve as an accompaniment to rice and dal

Nutrition