Arbi chips recipe

Arbi is an edible variety of tuber well known in India. It is known with different names like Colocasia, Taro root and even Elephant ears. Many keep away from relishing this root due to its sliminess and slippery feel. But let me tell you, after having this chips, you will never put away from trying it again and again.

Since childhood, my mom use to make this arbi masala chips, which we all loved. The slices of arbi are deep fried and then seasoned with spices. The only difference is, my mom used one whole arbi at a time. She used to flatten the boiled arbi will back of a small flat bowl and deep fry it; while I made a little variation by slicing them and then frying. Both ways they are equally tasty. The thickness of slices makes the difference in texture. The sliced one will have more crispy texture, while the mom’s version will be crispy from outside and soft from inside.

There are families in Northern part of India, who consume arbi during fasting or as fasting food. My family doesn’t use this tuber during upvas/fasting. So it depends upon family tradition and rules. We usually make this as a starter or appetizer. Here I have served these chips with mint coriander vrat chutney.

If you don’t want to deep fry this recipe, you can even shallow fry the Colocasia slices which would yield less crispy exterior but nevertheless tasty.

Step by step recipe of Arbi chips:

Rinse and clean arbi roots very well. In a pressure cooker boil it with enough water until one whistle on medium heat. You can even boil it in microwave. We want the arbi to be bit under cooked, as the overcooked arbi is mushy, soft and stick.

Drain the water and let the arbi cool down. Peel the skin of taro roots.

Slice it the peeled arbi. Make sure the slices are neither too thick nor thin.

Heat oil in a heavy bottom pan for deep frying. Once oil is hot, carefully drop the arbi slices.

Fry them on medium flame. Using a slotted spon, gently flip the chips and fry from both sides until golden brown and crispy.

Remove them on a paper towel lined in a plate, to absorb excess oil.  

While the chips are still warm sprinkle the spice powder on them. Sprinkle rock  salt,  pepper or red chili powder, amchur and roasted cumin powder. For the perfect taste, the spice powders should be sprinkled while the chips are hot or warm.

Similarly fry next batch of chips and add spice powders on every fried batch immediately.

The arbi chips should be served immediately or else it will lose crispiness.

If you want the detailed list of recipes for fasting, click this link-  Vrat recipes.

Below is the printable version of this recipe.

Arbi chips recipe below:

Arbi chips Prep time Cook time Total  10 min 10 min  20 min Arbi chips- Slices of boiled colocasia roots are deep fried and seasoned with Indian spices. Usually served as fasting snack. AUTHOR: Monali RECIPE TYPE: Snack CUISINE: Indian SERVES: 2 INGREDIENTS (measuring cup used, 1 cup=237 ml) 250 gm Arbi/Cococasia roots) Oil for deep frying Rock Salt/Sendha namak to taste ¼ tsp Black pepper powder ¼ tsp Red chili powder ¼ tsp Roasted cumin powder (optional) ¼ tsp Dry mango powder/Amchur powder Fresh coriander leaves, chopped  DIRECTION Rinse and clean arbi roots very well. In a pressure cooker boil it with enough water until one whistle on medium heat. You can even boil it in microwave. We want the arbi to be bit under cooked, as the overcooked arbi is mushy, soft and stick. Drain the water and let the arbi cool down. Peel the skin of taro roots and slice it. Make sure the slices are neither too thick nor thin. Heat oil in a heavy bottom pan for deep frying. Once oil is hot, carefully drop the arbi slices. Fry them on medium flame. Using a slotted spon, gemtly flip the chips and fry from both sides until golden brown and crispy. Remove them on a paper towel lined in a plate, to absorb excess oil.   While the chips are still warm sprinkle the spice powder on them. Sprinkle rock  salt,  pepper or red chili powder, amchur and roasted cumin powder. For the perfect taste, the spice powders should be sprinkled while the chips are hot or warm. Similarly fry next batch of chips and add spice powders on every fried batch immediately. Garnish with some freshly chopped coriander/cilantro leaves.  NOTES You can substitute dry mango power with freshly squeezed lemon juice. Just drizzle it all over after sprinkling other spice powders. You can include other ingredients as per the fasting rules followed by your family. SERVING SUGGESTING The arbi chips should be served immediately or else it will lose crispiness. You can have these chips just as it is or with vrat wali green chutney.