Sukhi arbi recipe With step by step photos – crisp, fried and tasty spiced arbi recipe. At my home the hubby is so fond of Arbi/colocasia root that I have to cook it once in a week if I get this veggie in the market. I only know the arbi recipes I have learnt from my mother and mother-in-law.
This sukhi or dry arbi recipe is very similar to the one that I make at home, except for cooking & frying the arbi first and adding some more spices. I tried this recipe from a pocket cookbook.
Such a small book but great recipes. This is the second recipe I tried from this book and it was so good. In fact this book has some traditional recipes as well, mostly North Indian and Kashmiri which I have never heard.
So I plan to make more from the cute book. It has been with me since my college days and I never ever tried anything from it. Had it got it from my sis school book fair. It seems ages now…..
This arbi recipe is called as Brindavani ghuiya in the book. Guess it comes from brindavan. I am not sure…..
Do try to make this recipe. The Sukhi arbi can also be made for fasting days. you can also make it on the mahashivratri fast.
Sukhi arbi or dry arbi recipe below:
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sukhi arbi recipe
- 250 grams colocasia roots (arbi or taro root)
- 1.5 teaspoon carom seeds (ajwain)
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon dry mango powder (amchur)
- oil for frying
- few fresh mint leaves for garnishing
- rock salt (edible and food grade) or sendha namak if making for religious fast (or regular salt for other days)
- water to cook the arbi
- Pressure cook, steam or microwave the arbi till they are almost cooked.
- Drain. Take each arbi in your hand and peel of the skin.
- Now if you want then lightly press the arbi with your hands.
- Shallow or deep fry the arbi in oil till golden brown.
- In another pan, add little oil.
- Add the carom seeds and fry for a minute.
- Now add both the spice powders, coriander and red chili powder.
- Mix well and add the fried arbi to this seasoning. Mix the arbi well.
- Add amchur powder and salt. Mix again well.
- Garnish sukhi arbi with some chopped mint leaves and serve hot.
- While peeling the arbi, apply some oil to your fingers and peel.
- While frying the spice powders, do so at the lowest flame. If need be you can switch off the gas. The spice powders,especially chili powder tends to burn quickly on a high heat.
- The sukhi arbi can also be served as a snack or starter.
- If making for vrat or fast, then don't add asafoetida (hing).
Nutrition Info (Approximate values)
How to make sukhi or dry arbi recipe:
1: wash the arbi very well. Take some water in a microwave safe bowl just covering the arbi. Microwave on high for 5-6 minutes. I had the most tough arbi which was refusing to get cooked. Even after microwaving for 10 minutes on full power, the arbi was just not cooked enough to be lightly mashed by the hands.
2: once they are microwaved, let the arbi sit in the same bowl for some minutes.
3: drain the arbi. Once they become warm, peel of the skin. Lightly press them between the palms of your hands. These arbi were still a little tough so I just could not mash them slightly. You can also chop them if you want.
4: shallow or deep fry the arbi in hot oil on medium flame. Take care not to burn them.
5: drain the fried arbi on a kitchen napkin.
6: in another pan, heat little oil. Add the ajwain and fry for a minute.
7: keep the flame to the lowest. add the red chili powder and coriander powder. Ensure that the spice powders do not burn. Mix them well.
8: add the fried arbi to the ajwain-spice mixture. Toss the arbi uniformly with the spice mixture.
9: add amchur/dry mango powder. Mix well.
10: add rock salt if making this arbi recipe for fasting or black salt or plain salt. Mix well.
11: lastly add some chopped mint leaves to arbi dish as a garnish.
12: Serve Sukhi arbi hot with some phulkas or just plain as a snack.
Update 21 feb 12: Below are some variations and tips for making the dry arbi from my dear readers. you can try these variations to make a yummy dry arbi recipe:
From sushil: this arbi dish tastes best with crisp paranthas. Add a generous pinch of heeng (asfoetida) to the tadka and see an amazing twist in the taste.
From neera: sindhis make the arbi in a similar way but with a little difference. Peel the arbis after boiling press it, it will be oblong tikki sort. Sprinkle salt, and keep it till little before you want to have it, then deep fry tiil golden brown and put mixture of red chiili, coriander powder and amchur over hot arbi, it tastes like crisp tikkis. Caution: to be had immediately after frying then it’s crisp otherwise it becomes soft and loose the taste.
From dhanya: boil the arbi. Add a table spoon or two of rice powder, chilli powder & jeera powder. Salt of course. Leave it like that for 30 mins…now fry it in little oil. Garnish with curry leaves.