Vrat arbi fry
Vrat arbi fry, from above
VegNorth India

Vrat arbi fry

Boiled arbi, flattened and pan fried till crisp with cumin and chilli. Crunchy, never slimy.

35 minTime
2 gProtein each
mediumSpice
Arbi without the slime3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
238kcalsame
2 gproteinsame
6 gfibresame
35minutessame

Vrat arbi fry, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Colocasia (taro root, eddoes)500 g arbi
Ghee3 tbsp, or groundnut oil
Cumin seeds1 tsp
Green chilli2, chopped
Red chilli powder (indian red chili powder)1 tsp, if your fast allows
Black pepper½ tsp, crushed
Lemon juice2 tsp
Coriander leaves (cilantro)a handful
Rock salt (sendha namak)to taste

Method

4 steps
  1. 1Pressure cook arbi with water, 2 whistles. Cool, peel and flatten each with your palm.
  2. 2Heat ghee in a wide pan and add cumin and chilli.
  3. 3Add arbi in a single layer and fry without moving till crisp. Flip and repeat.
  4. 4Season with chilli powder, pepper, rock salt and lemon. Toss with coriander.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Vrat arbi fry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rajgira paratha30 min
Bread or rice Samak rice pulao30 min
With a main Vrat kadhi30 min
With a main Makhane ki sabzi30 min
To drink Ganne ka ras5 min
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