Arbi Sabji | Arbi Recipe | Ghuiya Ki Sabji
It is true that with a bit of thinking and using your creativity, you can create the most amazing yet simple dishes with something unusual too. Just like this Arbi Sabji which is made with a not so popular, yet really nutritious and tasty produce that Mother Nature has in store for us – Taro Roots (called Arbi and Ghuiya in Hindi). This Arbi Recipe or Ghuiya ki Sabji is crispy, perfectly spiced and the easiest way you can have a variation in your everyday meals.
About Arbi Sabji
At home, my husband is quite fond of arbi (colocasia or taro roots). Not that I am not, as now, even I’ve got a habit of consuming it and absolutely love it too.
So, whenever in season, I am cooking this root veggie at least once in a week. Also, whatever I know of arbi recipes, it is all courtesy my mother as well as mother-in-law.
I remember picking this particular recipe from a small pocket cookbook from my college days, that I still have. This Arbi Sabji was the second recipe that I tried from this book and it came out really beautiful. May not be in looks, but surely for the palate.
Apart from this arbi fry recipe, the book also had some other traditional recipes, mostly from the North Indian and Kashmiri repertoire which even I was not aware of. A tiny cookbook, but some great recipes in there. Never underestimating the power of small!
This recipe of Arbi Sabji is very similar to the one from the cookbook, except for the fact that I cook and fry the arbi first and have added some more spices. I always believe in improvising a recipe according to what your taste buds will also approve of.
The book also called this Arbi Sabji as Brindavani Ghuiya ki Sabji. Not really sure as to why. Maybe, this is a special one from the holy and historic region of Brindaban or Vrindavan in Uttar Pradesh, North India.
Whatever you may call it, prepare taro or arbi this way and have it as a lovely side with your dal-rice combination or just as a tangy snack or starter. Its only going to win your heart!
Ghuiya ki Sabji For Fasts
This Arbi Sabji is a fabulous way to include another, uncommon vegetable in your vrat/fast menus. Like, if you’re looking for more than your usual potato, sweet potato and sago recipes, use colocasia and make this easy and tasty dish.
It’s always good to have some variety, even when you’re fasting too. This particular arbi fry is good for most of the fasts like Navratri as well as Mahashivratri too. For more such preparations, check out my personal compilation of these Hindu Fasting Recipes.
How to make Arbi Sabji Recipe
Preparation
1. Wash 250 grams arbi very well to remove any soil or mud particles from them. I have microwaved the taro roots, but you can cook them in a pan or in a pressure cooker or Instant pot.
To microwave, take some water in a microwave safe bowl just covering the arbi. Microwave on high for 5 to 6 minutes or more until the arbi are almost cooked. Do not overcook the tarot roots as they will become too mushy and pasty.
For pressure cooking, in a 2 litre pressure cooker, add the arbi with water covering them. Pressure cook for 1 whistle on medium heat. Let the pressure drop naturally in the cooker and then only open the lid.
2. Once they are microwaved, let the arbi sit in the same bowl for some minutes.
3. Drain the water from the arbi and once they are warm, peel off the skin. Lightly press them to flatten between the palms of your hands.
These arbi were a little tough, so I just could not flatten them slightly. You can also chop them if you want.
Make Arbi Sabji
4. Shallow or deep fry the arbi in hot oil on medium heat. Take care not to burn them.
5. Drain the fried arbi on a kitchen napkin.
6. In another pan, heat little oil – about 1 to 2 teaspoons. Add the carom seeds and fry for a minute on low heat.
7. Keep the heat to the lowest (or opt to turn off the heat), add 1 teaspoon red chili powder and 1 teaspoon coriander powder. Ensure that the spice powders do not burn. Mix them well.
8. Add the fried arbi to the spice mixture. Toss the arbi uniformly in the spice mixture.
9. Add 1 teaspoon dried mango powder (amchur powder) and mix well.
10. Add edible rock salt as needed, if making this recipe for fasting or black salt or plain salt otherwise. Mix well.
11. Lastly, add some chopped mint leaves to the Arbi Sabji. Easily swap mint with coriander leaves.
12. Serve Ghuiya ki Sabji hot with some phulka or just plain as a snack or starter.
Variations
I love the feedback and suggestions that I get from my readers. And sometimes, some of them are so good, that they must be shared so that they reach to a wider audience. All across the globe!
So, here are some of my handpicked dry Arbi Sabji variations shared by my readers. While I still may have not tried them all (trust me, I intend to!), but I really think that you must. It’s always good to have different flavor profiles of the same dish.
- A generous pinch of asafoetida (hing) can be added to the tadka for a subtle yet rustic twist in the taste. Then, pair it with crisp parathas and enjoy.
- There’s a Sindhi style of making the same arbi fry, may name it as Arbi Tuk. This is how you go about it: Boil arbi, peel and press slightly to get oblong tikki shaped boiled arbi pieces. Sprinkle some salt and keep them aside for a while. Proceed by deep-frying in hot oil till a nice golden. Douse the fried arbi pieces with a mixture of red chili powder, coriander powder and dried mango powder (amchur powder), serve. Make sure to consume these immediately after frying or else these will lose their crispness, will become soft and simply meh! Here’s the famous Aloo Tuk recipe for you.
- Another way of making it is by adding 1 to 2 tablespoons of rice powder, red chili powder, cumin powder and salt to the boiled arbi. Keep this to marinate for 30 minutes. Then, fry in little oil, garnish with curry leaves and relish.
Expert Tips
- Sometimes, colocasia or arbi may cause itchiness after coming in contact with the skin. So, while peeling and chopping the arbi, apply some oil on your fingers and palm.
- Fry the spice powders on the lowest heat. You can even switch off the heat, if need be. This is to avoid the burning of the spice powders.
- When preparing this recipe for vrat/fast, do not add asafoetida (hing). Use edible rock salt instead of regular salt.
Step by Step Photo Guide Above
Ingredients
- 250 grams colocasia roots (arbi or ghuiya or taro root)
- water as needed to cook arbi
- 1.5 teaspoon carom seeds (ajwain)
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder or cayenne pepper
- 1 teaspoon dry mango powder (amchur)
- oil for frying, as needed
- 1 tablespoon chopped mint leaves or coriander leaves, for garnish
- rock salt (edible and food grade) or sendha namak if making for religious fast (or regular salt for other days)
Instructions
- First rinse the taro roots thoroughly under running water to remove any soil or mud from them. Then opt to Pressure cook, steam or microwave the taro roots till they are almost cooked and tender. Remember not to overcook the tarot roots as they will become too mushy and pasty.
- To cook in a microwave oven, take some water in a microwave safe bowl just about covering the arbi. Microwave on high for 5 to 6 minutes or more until the taro roots are almost cooked.
- For pressure cooking, in a 2 litre pressure cooker, add the arbi with water covering them entirely. Pressure cook on medium heat for 1 whistle. Let the pressure drop naturally in the cooker and then only open the lid.
- Drain all the water and let the arbi cool or become warm. Peel of the skins from each taro root.
- Now if you want then lightly press the arbi between your palms to flatten them slightly.
- Shallow or deep fry the arbi in moderately hot oil oil till golden brown.
- In another pan, add little oil – about 1 to 2 teaspoons
- 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 Arbi Sabji with some chopped mint leaves or coriander leaves and serve hot.
Notes
- While peeling the arbi, apply some oil to your fingers and peel.
- While frying the spice powders, do so at the lowest heat. If need be you can switch off the stove. 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
This Arbi Sabji recipe from the archives first published in February 2012 has been republished and updated on November 2022.
I loved this recipe alott….
My family also lyked it..
It’s super easy,.n too quick…thanx 4 sharing this recipe
welcome archana. glad to know that you all liked this sukhi arbi recipe.
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!!
pleased to know this manju thankyou for your kind and encouraging words 🙂 god bless you.
I tried out this recipe and it was heavenly! Thanks so much for sharing the recipe.
welcome calla and thankyou so much 🙂
Hi Dassana,
I tried this reciepe. It was very nice and tasty. My hubby loves it.
glad your hubby loved it 🙂 thankyou
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
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
Hello mam
I love this recipe:):)
thanks ravinder
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.
Thanks Dr. Niranjan for your positive feedback and for your suggestion. I will try to add these recipes. Since i am getting few request for them.
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
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.
its awesome
HI…….I like dry arbi recipe and i will try it…..thanku….
welcome pooja
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!
welcome TBC.
Thanks for the lovely recipes, Dasanna…unusual name, BTW.
welcome manjari.
Lovely pic. I think, amchur powder gives the extra kick to the already tasty recipe!! Good one, should try this!
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
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 🙂
just tried it …. yummy taste. good recipe.
thanks sharbori for trying as well as for taking the time to comment.
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.
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.
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 🙂
thanks ambika for liking the pics. i know about besan being used while making the arbi. it tastes yum…..
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…
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 🙂
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
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.
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.
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.
loved the arbi…yum yum
it looks yumm.. no need for anything else..
Hey Dassana, thank you for mentioning about me & my sookhi arbi recipe here. It’s really a pleasure… 🙂
welcome anamika…..
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.
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…..