arbi fry recipe, how to make arbi fry recipe | seppankizhangu fry recipe

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arbi fry recipe, seppankizhangu fry recipe

spiced colocasia or taro roots fry for navratri fasting.

3 from 2 votes
total time:
32minutes

arbi fry recipe with step by step photos – spiced colocasia or taro roots fry for the navratri festival. arbi is also called as seppankizhangu in tamil language.

arbi fry recipe

one more simple and easy recipe for the fasting season made with arbi. colocasia or arbi is again one of those ingredients that we use during religious fasting. colocasia, yam and sweet potato are better alternatives to potatoes, when fasting and also if you have got bored with potatoes :-).  you can also have a look at this collection of arbi recipes for fasting.

substitutions you can make in this seppankizhangu fry recipe:

  • if you don’t have dry mango powder then you can use lemon juice instead of it.
  • if you don’t have carom seeds then you can use cumin seeds.

this arbi fry can be had as a side dish, snack or even with rajgira paratha along with some green chutney or curd. i served along with vrat ki khichdi (samvat rice or barnyard millet khichdi).

if you are looking for more navratri recipes then do check rajgira kheer, sabudana tikki, sabudana khichdi, aloo makhana, vrat ki kadhi and raw banana kofta recipe.

arbi fry recipe card below:

arbi fry recipe

3 from 2 votes
Prep Time:20 mins
Cook Time:12 mins
Total Time:32 mins
spiced colocasia or taro roots fry for navratri fasting.
arbi fry recipe, seppankizhangu fry recipe
Course:side dish
Cuisine:north indian
Servings:2
Calories:187kcal

INGREDIENTS FOR arbi fry recipe

(1 CUP = 250 ML)
  • 250 grams arbi (taro or colocasia roots or seppankizhangu)
  • 2 cups water for pressure cooking arbi
  • ¼ teaspoon ajwain (carom seeds)
  • ½ teaspoon crushed black pepper or ⅓ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon dry mango powder (amchur) or dry pomegranate powder
  • 1 small green chili chopped or ¼ teaspoon red chili powder
  • ½ tablespoon peanut oil (moongphali ka tel)
  • 1 tablespoon chopped coriander leaves or mint leaves
  • rock salt (sendha namak) as required

HOW TO MAKE arbi fry recipe

boiling arbi:

  • rinse 250 grams arbi very well in water. then place them in a cooker. add 2 cups of water. pressure cook the arbi for 2 to 3 whistles or for 8 to 10 minutes on medium flame.
  • when the pressure settles down on its own, open the lid and check the doneness of the arbi. a knife should easily slid through the arbi. if not, then pressure cook for 1 whistle.
  • when the arbi cools down or become warm, peel and then slice them in 1/4 to 1/3 inch rounds. keep aside.

making arbi fry recipe:

  • in a small pan, heat 1/2 tbsp peanut oil. add 1/4 tsp ajwain/carom seeds.
  • saute the carom seeds for some seconds till fragrant.
  • then add the sliced arbi. stir and mix the arbi with the rest of the ingredients.
  • continue to stir & saute for 3 minutes on a low flame.
  • then add the following spices - 1/2 tsp crushed black pepper, 1/2 tsp cumin powder, 1 small green chili (chopped). if using red chili powder, then you can add 1/4 tsp red chili powder.
  • stir and mix the spices with the arbi. season with rock salt.
  • then add 1/2 tsp dry mango powder/amchur. instead of dry mango powder, you can also add 1/2 tsp dry pomegranate powder.
  • stir and mix very well.
  • saute and flip each piece to get an even roasting and browning of the arbi slices.
  • switch off the flame and lastly add 1 tbsp chopped coriander or 1 tbsp mint leaves.
  • stir and serve arbi fry as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.
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step by step seppankizhangu fry or arbi fry recipe:

1. rinse 250 grams arbi very well in water. then place them in a cooker. add 2 cups of water. pressure cook arbi for 2 to 3 whistles or for 8 to 10 minutes on a medium flame.

arbi for arbi fry recipe

2. when the pressure settles down on its own, remove the lid from the cooker. check the doneness of the arbi. a knife should easily slid through the arbi. if not, then pressure cook for 1 more whistle.

arbi for arbi fry recipe

3. when the arbi cools down or become warm, peel and slice them in ¼ to ⅓ inch rounds. keep aside.

arbi for arbi fry recipe

4. in a small pan, heat ½ tbsp peanut oil. add ¼ tsp ajwain/carom seeds.

ajwain for arbi fry recipe

5. saute the carom seeds for some seconds till fragrant.

making arbi fry recipe

6. then add the sliced arbi.

arbi for arbi fry recipe

7. stir and mix the arbi with the rest of the ingredients.

arbi for arbi fry recipe

8. continue to stir & saute for 3 minutes on a low flame.

making arbi fry recipe

9. then add the following spices – ½ tsp crushed black pepper, ½ tsp cumin powder, 1 small green chili (chopped). if using red chili powder, then you can add ¼ tsp red chili powder.

spices for arbi fry recipe

10. stir and mix the spices with the arbi.

making arbi fry recipe

11. season with rock salt.

salt for arbi fry recipe

12. then add ½ tsp dry mango powder/amchur. instead of dry mango powder, you can also add ½ tsp dry pomegranate powder/anardana.

anardana for seppankizhangu fry recipe

13. stir and mix very well.

making seppankizhangu fry recipe

14. saute and flip each piece to get an even roasting and browning of the arbi slices.

making seppankizhangu fry recipe

15. switch off the flame and lastly add 1 tbsp coriander or mint leaves.

arbi fry recipe, seppankizhangu fry recipe

16. stir and serve arbi fry as a side dish with samvat rice khichdi or samvat rice pulao or kuttu ke parathe or rajgira paratha.

arbi fry recipe, seppankizhangu fry recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. Thank u so much for a wonderful recipes…ur recipies help me to impress my in-laws…thnx a ton..Hi..I also make Khatte vali arbi..first boil arbi in a cooker for abt 2-3 whistles…after sumtym peel it and cut it into slices..then add chopped onion ,tomato,green chillies..u can also add cucumber ..and then all the spice powders ..salt ,little bit kaali mirch,dry mango powder,coriander powder,Garam masala,ajwain,jeera..after mixing it evenly..add imli water ..boil imli and also add sugar in dat water ..to give it a khatta meetha flavour..then add the imli ka pani in the arbi and mix it evenly…then put it into the fridge…it is served chilled with pranthee..or u can use it as a salad..ur big fan-inderpreet Kaur..

    • welcome inderpreet and thank you. also thanks for sharing the khatti arbi recipe. i have noted it down and will give a try. khaata meetha taste will be yum and i am sure the recipe will be a hit 🙂

  2. Hi ms.Dassan. its amazing receipes I happened to know n easy to make. Especially, oilless snacks are useful.
    Regards, mamatha ..

  3. I have tried the recipe given by you they are awesome, different and good in taste .liked your recipes ,so would suggest to give more option in different ways during navratri fast .

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