Arbi Deep Fry

Arbi Deep Fry

Arbi Deep fry is a delicious side dish made with besan and basic spice powders. Deep frying makes this very delicious and a wonderful dish to feast on.

Colocasia or Chamagadda as it is called in Telugu is a root vegetable that is boiled, peeled and fried in different ways. This vegetable is at times itchy and sticky too. So some cook this in tamarind extract to overcome the itchiness. However, if you are fine with it, all it requires is pressure cooking for one whistle and chopping it into smaller pieces before frying it.

We can shallow fry or pan fry this, however, deep frying makes it even better. So naturally, it means you can make this ahead. This fry is so good that you can even serve this as a starter at a party. I originally posted this along with Carrot Beans Sambar

Arbi Fry has always been my favorite side dish along with Sambar. As I remember there was a time during my growing up years when I would eat sambar only if it was paired with this fry or Plantain Fry. Thinking back on those days, while I write this, years really show on you. I hardly remember how those days were and looking at our kids, we wonder even more.

This is the final one for the third week of BM#95, where I have been doing Deep Fried Love. I posted a Crispy Onion Fries and some Cabbage Pakora for this theme.

Arbi Deep Fry

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How to make Arbi Deep Fry

Step By Step Pictures for making Arbi Deep Fry

How to make Arbi Deep Fry 1

How to make Arbi Deep Fry 2 Arbi Deep Fry

Ingredients Needed:

250 gms Colocasia / Chamagadda / Arbi
2 to 3 tbsp Besan / Gram Flour
1 tsp Rice Flour
Salt to taste
1/2 tsp Red Chilli powder
A Pinch Turmeric Powder
Cooking Oil for Deep frying

Method to prepare:

Clean and boil Arbi for 1 whistle. It should be done but can check and cook again.
Remove the skin and cut it into 1″ pieces.
Add besan, rice flour, turmeric powder, red chili powder and salt to Arbi. Mix well so that all the pieces are coated with Besan. Its normally not required to add water as it might become too sticky. But based on the texture can sprinkle little water.
Heat oil in a kadai. Once its hot, deep fry arbi and remove to a kitchen towel to drain excess oil.

The crispiness of this fry depends on how much besan you have added and cooked on low medium flame.

Chamagadda Fry

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Arbi Deep Fry
Arbi Deep fry is a delicious side dish made with besan and basic spice powders. Deep frying makes this very delicious and a wonderful dish to feast on
Arbi Deep Fry
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch Box
Cuisine South Indian
By Cook Method Deep Fried
By Diet Kid Friendly
Keyword Arbi Roast
Servings
Ingredients
Course Lunch Box
Cuisine South Indian
By Cook Method Deep Fried
By Diet Kid Friendly
Keyword Arbi Roast
Servings
Ingredients
Arbi Deep Fry
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean and boil Arbi for 1 whistle. It should be done but can check and cook again.
  2. Remove the skin and cut it into 1" pieces.
  3. Add besan, rice flour, turmeric powder, red chili powder and salt to Arbi. Mix well so that all the pieces are coated with Besan. Its normally not required to add water as it might become too sticky. But based on the texture can sprinkle little water.
  4. Heat oil in a kadai. Once its hot, deep fry arbi and remove to a kitchen towel to drain excess oil.
Recipe Notes

The crispiness of this fry depends on how much besan you have added and cooked on low medium flame.

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7 comments

  1. I have never deep fried arbi but I love that veggie so much. I am sure that this deep fried version would be better than my pan fried version. With a simple rasam rice, this would make a divine meal.

  2. What a delicious way to serve arbi. My son loves anything that is crispy and crunchy – I am sure he’ll love these. Will have to try some time. Great as a side dish – so yummy!!

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