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Apr 20, 2013







IFN ka dhaba brings to you the flavour of the north. And here we have Crispy arbi/ taro/ colocasia fry that goes best as a side dish with almost anything. You can also serve it as a party starter.


    250g of arbi (Colocasia) boiled, peeled and cut into halves
    1 tsp of amchoor powder (dry mango powder)
    1 green chilli, chopped
    1 tsp of chilli powder
    1 tsp of dhaniya powder (coriander powder)
    Salt to taste
    Coriander leaves
    2 tbsp garlic-ginger paste
    ½ tsp of ajwain (carom seeds)
    1 tsp jeera powder (cumin powder)
    2 tbsp of besan (gram flour)
    Oil for deep frying


  • Transfer arbi (Colocasia) on to a bigger plate
  • Add garlic-ginger paste
  • Add the ajwani seeds (carom seeds)
  • Add the jeera powder (cumin powder)
  • Add the salt
  • Add the red chilli powder
  • Add green chillies and amchoor powder (dry mango powder)
  • Add dhaniya powder (coriander powder)
  • Add the coriander leaves
  • Add the besan (gram flour)
  • Coat all the ingredients on to the arbi (Colocasia) nicely
  • Leave the mixture to marinate for 30 mins
  • Drop in marinated arbi (Colocasia) in the hot oil for deep frying
  • TIP: Only the masala needs to be cooked as arbi (Colocasia) has already been boiled
  • Brown the masala and take the arbi (Colocasia) out of the oil
  • Use the back of a bowl or any cup to flatten out the arbi (Colocasia)
  • Re-fry the arbi (Colocasia) on a high flame or until crisp
  • TIP: One can sprinkle little more amchoor powder (dry mango powder) before serving


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