Make Crispy Arbi Sabzi Recipe – Many people cringe at the mention of taro (Colocasia), as its sticky consistency is a common irritant. But did you know that when cooked in a specific way, it tastes incredibly crispy and delicious?
Today, we’ll show you how to make this crispy taro vegetable. Believe me, once you try this recipe, you’ll want to make it again and again. This dish is especially perfect with puris and parathas.
How to Make Crispy Taro Vegetable
First Step – Preparing the Taro
First, wash and peel the raw taro thoroughly.
Cut it into rounds or lengthwise. Make sure the pieces are thin so the dish remains crispy.
Second Step – Frying the Taro
Heat oil in a deep pan.
Sprinkle a little salt and a little turmeric powder over the chopped taro pieces.
Once the oil is sufficiently heated, add the taro pieces and deep-fry them.
Step Three – Check Crispyness
Fry the arbi until golden and crispy.
Take out a piece and check if it’s cooked through.
Drain the prepared arbi on a paper napkin to drain off any excess oil.
Step Four – Add Spices
Now sprinkle salt, chaat masala, mango powder, and a little garam masala over the hot arbi.
Add coriander leaves on top and serve immediately.
Step Five – Alternative Method
If you prefer, you can also lightly boil the arbi first.
Let it whistle for just one time in the pressure cooker, then peel, chop, and fry it the same way.
This method also produces a crispy and delicious dish.
Tips
Don’t overcook the arbi, or it will become sticky.
The oil should always be very hot, only then will the arbi become crispy.
Use less spices for children, but more spices for adults.