Arabi ka bhujia (taro root fry)

In my childhood, taro root fry was a special treat, enjoyed much like French fries. The taro roots, sliced into thin and longitudinally, shallow-fried to a golden crisp. This simple yet delicious preparation is a beloved memory from my childhood.

Taro Root Fry, prepared without boiling, is a quick and delightful dish that brings out the natural flavours and textures of taro root. In this method, the taro roots are peeled and sliced thinly, then directly seasoned with a blend of spices such as turmeric powder, chilli powder, ajwain, and a hint of amchur for a tangy twist. This dish is one of the popular in many Indian households,

In this preparation Arbi retain its firm texture, making each bite a satisfying experience. Taro Root Fry is an excellent accompaniment to Rice, Dal, or Chapatis.

Ingredients:

• Arabi (taro root): 250gm
• Onion: 1 no. (Medium)
• Garlic: 1 teaspoon (paste)
• Ajwain: half teaspoon
• Chilli powder: half teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: half teaspoon
• Mango powder (Amchur): half teaspoon (optional)
• Mustard Oil/ cooking oil of your choice: 3 tablespoon
• Salt: one teaspoon (as per taste)

Preparation:

1. Chop onion into small pieces. Keep aside.
2. Scrape Arabi using a knife and slice longitudinally.

Method:

1. Take fry pan, put oil, when it smokes add Ajwain.
2. Put Arabi and stair it. Cover the fry pan. Lower the flame.
3. Cook on minimum flame until Arabi become half done.
4. Add chopped onion and fry till coloUr becomes golden brown. (About 2-3 minutes)
5. Add garlic in it. Stir it and fry (keep it stirring otherwise it may burn).
6. Add chilli powder, coriander powder, turmeric powder and salt.
7. Fry till arabi is done and light brown colour.
8. Add mango powder, fry for couple of minutes.
9. Arabi (taro root) ka bhujia is ready to serve with roti, paratha or as a side dish.

   

   

   

   

   

   

Arabi ka bhujia (taro root fry) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.