Arbi Masala
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Arbi Masala is a savory and crisp North Indian dry vegetable dish featuring colocasia roots (taro) tossed in aromatic spices. This dish is celebrated for its unique textural experience—the arbi is boiled, pressed flat, and then fried to achieve a crunchy exterior while remaining soft inside. It is seasoned with carom seeds (ajwain), which perfectly complement the earthy flavor of the root and aid in digestion. The flavor profile is warm and tangy, thanks to the addition of dry mango powder and other spices. It is a popular side dish, traditionally served with dal, rice, and hot parathas.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to the best Arbi Masala is flattening the boiled pieces; it increases the surface area for frying and makes them extra crisp.
- Always use ajwain (carom seeds) instead of cumin for arbi; it not only enhances flavor but also prevents gas and bloating.
- Ensure the arbi is completely cooled before peeling and flattening to prevent them from becoming too sticky and breaking.
- Adding a tablespoon of rice flour during frying can provide an even crunchier texture to the outer crust.
Nutritional Information(Per 150g)
180 kcal
3g
9g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.