Tandoori Arbi-Sharing Tandoori Arbi recipe with step by step pictures. Tandoori Arbi is a tasty, crispy dry vegetable. Arbi is also known as Taro root. A blend of spices makes a very enjoyable side dish.

Arbi (also known as Colocasia, Taro, Dasheen, and Cocoyam) a very popular root vegetable, my mom cooks this root in so many different ways you will find most of them in my posts also, but this tandoori version I like the most. The last time when I visited my mom I insisted her to make this special recipe so that I can learn her way of cooking. Although I also cook it in the same way but Taste increases when she cooks for me ..Try this tandoori arbi.

I make arbi ki sabji or colocasia stir fry in so many different ways you will find recipes in my previous posts. But this one is special Peel the arbis after boiling press it, it will become flat. Sprinkle salt, and keep it till little before you want to have it, then deep fry till golden brown and put a mixture of red chili, 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 loses the taste.

Finally, If you are looking for some more such recipes, visit my blog for some more tandoori recipes and most visit recipes…

• Tandoori Roti- An Indian Bread
• Tandoori Gobhi Tikka Masala
• INDIAN GRAVY’S
• Shahenshahi potatoes in spinach gravy
• Dal Makhani

Tandoori arbi ( crispy colocasia )

Recipe by Minal SharmaCourse: Indian Curries, Mughlai Cuisine, PARTY MEAL PLANNING, summer bites

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

262

kcal

Tandoori Arbi is a tasty, crispy dry vegetable Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish.

Ingredients

• 1/2kg ………..colocasia (arbi)

• For Marination

• 1 cup………… curd

• 1/2 tbsp……… garam masala

• 1/2 tbsp……….chaat masala

• 1 tbsp…………. ginger paste

• 1 tsp ……………Tandoori Masala

• 2 tbsp…………..chopped coriander

• 1/2 tbsp………..carom seeds

• 6-8……………….crushed peppercorns

• 2 tbsp…………. gram flour

• 1/4 tbsp……….turmeric powder

• 1 tsp kasoori methi

• For Frying

• 1 tbsp………….oil

• 1 1/2 tbsp……. salt

• For Garnishing

• 1 big ……………onion (to make rings for garnishing )

Directions

• Wash and parboil arbi. Peel and cut lengthwise in two or three slices, Spread wet arbi in a dry plate.
• Put curd in a muslin cloth or cheesecloth and Lightly squeeze to drain out all the water. Add all ingredients of the marinade to the dahi. Mix arbi in the marinade.
• Take oil in a shallow pan to shallow fry this marinated arbi. Fry arbi from both sides till turn golden in color and crisp. When done take it out in a napkin paper to wipe all excess oil. 
  
• Squeeze juice of one lemon, take out seeds and add it to fried arbi mix well and sprinkle chat masala on top. Garnish with onion curls and split chilies.
  
• Serve it with pudhina chutney.

Beginner's Cookbook Breakfast Recipes CHUTNEYS,SAUCES & DIPS COCKTAIL PARTY SNACKS COMBINATION MEALS CONTINENTAL FOOD CREPES || DOSA || CHEELA Festival Recipes Food For Fasting Green vegetable Gujarati cuisine HALWA AND FUDGE Healthy & Tasty Diet Food Hydrabadi cuisine Indian Basic day to Day Curries Indian Curries INDIAN CURRIES FOR PARTIES INDIAN DRY VEGETABLES INDIAN STREET FOOD INDIAN SWEETS Kashmiri Cuisine Let's Bake Lintels or Dals Maharashtrian cuisine Mughlai Cuisine NORTH INDIAN CUISINE Pahadi cuisine Paneer Recipes PARTY MEAL PLANNING PICKLES AND SAUCE Prasad recipe pudding Punjabi cuisine Quick food for breakfast/lunch/dinner rajasthani cuisine Refreshing And Healthy Drinks/ Smoothies Refreshing Coolers rice delicacy Roti/Parantha/Naan/Indian-bread Sandwiches soups and salads south indian cuisine summer bites TRAVEL BITES Uncategorized