Tandoori Arbi Fry is a quick and delicious tandoori flavoured crispy fried arbi that can be whipped up with in 15 minutes. This gluten free and vegan tandoori arbi (taro root) makes a lovely evening snacks with chai or chilled beer or can also be served as a side with rice and dal.
Hello my dear friends!
Hope you are all safe and healthy and enjoying the weather wherever you are. We were really enjoying the summer here in the UK until last week when the temperature has risen to 36 degrees C. 🥵
You must be thinking I am cribbing about the weather but hear me out before judging. UK has never seen such a heat and humidity like this before. It really did feel like I was back in Mumbai,India. Any ways to cool us down I made a pitcher of this refreshing sparkling hibiscus lemonade and chocolatey and delicious popsicles like chocolate ginger chia pudding pops.
Finally yesterday we received the much needed rains. The temperature dropped a bit not much though. But we are enjoying this slow breeze with rains along with these super easy and quick appetizer Tandoori arbi fry to go with some chilled beer. It is gluten free and vegan and my 3 year old also loved it.
What are ingredients used to make Tandoori Arbi?
Arbi is also known as taro root in English and kochu in Bengali. This fried arbi is so simple to make and yet so delicious. Lets see what ingredients are used to make it.
- Arbi/Taro root/Kochu
- Besan/Chickpea flour
- Rice flour
- Tandoori Masala (I used store bought masala)
- Amchur Powder/Dried mango powder
- Ajwain/carom seeds
- Chilli powder
- Veg oil/Mustard Oil
Boiled and peeled arbi is coated with flavourful dry mix made with besan (chickpea flour), rice flour, tandoori masala, amchur powder (dried mango powder), ajwain, chilli powder, salt and the shallow fried until crispy and golden brown. Voila!!
Here are some appetizers recipe that you can try.
Crispy Tandoori Arbi Fry
Tandoori Arbi Fry | Crispy Arbi fry
- Thick bottomed non stick pan or cast iron skillet
- pressure cooker/large pot
- 300 grams Arbi/Kochu/Eddoes washed and boiled and peeled
- 1/2 cup Gram flour
- 2 tbsp Rice flour
- 2 tbsp Tandoori Masala Powder I used Rajah tandoori masala
- 1/2 -1 tsp Chilli powder (or as per taste)
- 1 tsp Amchur powder (dried mango powder)
- 1/2 tsp Ajwain
- Salt as per taste
- 5-6 tbsp Veg Oil/Mustard oil to shallow fry the
- Chaat masala (optional)
- Wash and boil the arbi in large pot or pressure cooker till done. Check and then cook again if you find them raw. A knife or fork prick will confirm if it is done. Peel the arbi and keep aside.
- In a bowl add the gram flour, rice flour, tandoori masala, amchur powder, ajwain, chilli powder and salt and mix it well. Now spread it on a large flat plate.
- Now press the arbi over this dry mix with a potato masher or your palm (you can also slice the arbi) so that the arbi get flattened.
- Coat them well with the dry tandoori-besan mix both sides and shallow fry in hot oil using a flat based frying pan.
- Heat 5-6 tbsp of oil in a skillet or enough oil to shallow fry the arbi on medium heat.
- Shallow fry the arbi in hot oil until crispy and golden brown on both sides.
- Sprinkle with chaat masala and serve it hot as an appetizer or as a side with dal and rice.
I hope you enjoy this quick and delicious Tandoori Arbi Fry as much as we do!
Stay Safe! Stay Positive!