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44 Comments

  1. I loved this recipe alott….
    My family also lyked it..
    It’s super easy,.n too quick…thanx 4 sharing this recipe

  2. Going to try this recipe tonight!!? Never had arbi in any form till now.. bought it today after going through the recipe last night.. I love your blog.. have learned so many dishes from you!! And got compliments every time..? thank you so much for sharing your recipes and helping me and many others!!

  3. Hi Dassana,

    I tried the Recepie.. Masala coating was good :)… I have few question though, I was trying Arbi for the first time,
    a) few arbis had yellow coating or green coating underneath the skin, I wasn’t sure if these were good or bad ones, – what is your take on this?
    b) after boiling they were slimmy, is this root slimmy?
    c) and they had a little fruity taste, is this how they taste?

    Thanks,
    Sonia

    1. thanks sonia. your queries answered
      a) i slice off both the yellow as well as green coatings.
      b) yes they are slimy.
      c) yes, a bit of fruity flavor similar to sweet potato

  4. Dassana ji,every food items you HV described are always delicious. This one is too but I HV tried arbi sukhi fry with panch poran, Mitch, turmeric ,Slightly sprinkle homemade sabzi masala.This is yummy also.
    One request to you Dassana, kindly post some odia pitha and sabzi items which are
    famous for Lord Jagannath’s temple,puri.

  5. Hi Dassana, thank you for this wonderful and relatively simple recipe. I tried it last night with the exception of the amchur powder and it came out very well. You are an absolute star!

    I have been checking out your blog since December 2014, however this is my first comment!

    Do you have any suggestions of other vegetables that can be cooked in the same way – Ajwain/chilli powder mix?

    Best regards
    Z

    1. thanks a lot zeenat. ajwain need not be added to some veggies. it will only go well with potatoes. i usually use a turmeric+red chili powder with some veggies like bittergourd/karela, kantola, ivy gourds, carrots, green peas and sweet potatoes. a sprinkle of lime juice can be added instead of dry mango powder.

  6. I tried the recipe using frozen arbi and your method of cooking- the dish was fantastic! Thank you for a wonderful recipe- it is now going to be a part of my weekly meal rotation!

  7. Lovely pic. I think, amchur powder gives the extra kick to the already tasty recipe!! Good one, should try this!

  8. hi dassana,
    Gr8 recipe.I just love this but you can make this without frying also. Just press each arbi with your palms and then sallow fry them in non-stick pan like cutlets. Less oil and it will be really crispy

    1. thanks shipra for this wonderful suggestion. i do agree that pan frying is a great way to reduce the oil. your suggestion will surely help the readers 🙂

  9. wow !! I tried this recipe, it is very tasty. my mom directly fry long thin slices of Arvi with choped green chilli and ajwain. and mix red chilli powder and salt. this is also very tasty. thanks f or this and really your pictures are very very nice and mouth watering.

    1. thanks kausar. nice to know you liked the recipe. i am sure your mom’s recipe must be good. the green chilies must be adding a lot of flavor to the recipe.

  10. Yumm!!! I lov arbi and this is exactly how my mom makes it, she uses a little bit of besan while frying the arbi, they taste even better! Loved your photos, my first visit to your blog. Will come back for more 🙂

  11. Good recipe. I have a variation to suggest.
    Boil the arbi. Add a table spoon or two of rice powder, chilli powder & jira powder. Salt ofcourse. leave it like that for 30 mins…now fry it in little oil. Garnish with curry leave…

    1. thanks dhanya. i have added your suggestion too as an update below the recipe post. i am sure its helpful for readers and i am going to try your suggestion too. i have lots of arbi at home 🙂

  12. Hi Dassana, very good recipe, we Sindhis make similarly with 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 deepfry tiil golden brown and put mixture of red chiili, coriander powder and amchur over hot arbi, it tastes likecrisp tikkis. caution: to be had immediately after frying then it’s crisp otherwise it becomes soft and loose the taste- Neera Kewalramani

    1. thanks neera for sharing the sindhi way of making the arbi. it will help the readers so much. i will add your’s and sushil’s comment as an update below the post by tonight. and the next time i am going to try yours as well as sushil’s version of making the arbi. thanks a lot.

  13. i love the first picture.. so crisp and i can see the ajwain. my mom used to make it with cumin and amchur. and it was my dad’s favorite .. well it still is 🙂
    some of the best recipes some about in simple ways from some age old places.

    1. my mom makes it with cumin and amchur too…. and thanks richa for liking the pic. still learning to take good shots from the camera… and sometimes i am so disappointed with my photos…. but still learning and improving.

  14. Hey Dassana, thank you for mentioning about me & my sookhi arbi recipe here. It’s really a pleasure… 🙂

  15. This is one dish I make regularly. It tastes best with crisp paranthas. One tip: Add a generous pinch of heeng (asfoetida) to the tadka and see an amazing twist in the taste.

    1. yes it does taste good with crisp parathas. also thanks sushil for the tip. next time i am going to add hing when i make this recipe…..