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.
PIN This for Later!
Step By Step Pictures for making Arbi Deep Fry
Arbi Deep Fry
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.