I love arbi roast and make this recipe in my kitchen very often. But somehow I haven’t shared this easy, yummy recipe in my blog. So I thought of sharing this recipe for people who look for easy poriyal recipes to cook in a jiffy during busy morning hours. This arbi fry, we call it as seppankizhangu / cheppankizhangu roast in Tamil tastes great with sambar rice, rasam rice and curd rice. Its my family favorite.

More than us, Raksha loves it very much as it has a crispy exterior and soft interior just like potato roast. For variations, you can use small sized baby potatoes instead of arbi (colocasia, taro root in English). Friends, do try this yummy arbi roast and enjoy with rice.

Arbi roast recipe – Seppankizhangu roast – Taro root fry

Arbi roast recipe - Seppankizhangu roast - Taro root fry

Arbi roast recipe – Seppankizhangu roast for rice

Cuisine:
Tamil nadu

Category:
Side dish

Serves:
Serves 4

Prep time:
10 Minutes

Cook time:
20 Minutes

Total time:
30 Minutes

INGREDIENTS

1 cup = 240ml

Arbi / colocasia / Seppankizhangu – 6
Red chilli powder – 1 tsp
Coriander powder – 1.5 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/2 tsp (optional)
Crushed fennel seeds – 1/2 tsp (optional)
Asafetida / Hing – 2 pinches
Rice flour – 2 tbsp
Corn flour – 1 tbsp
Cooking oil – 2 tsp
Salt – as needed
Water – to sprinkle

To Temper

Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Cumin seeds – 1/4 tsp
Curry leaves – Few

HOW TO MAKE ARBI ROAST

Wash the arbi and pressure cook for 1 whistle in low flame.
Remove the skin and chop into thick roundels.
In a plate, take the spice powders, salt and flours.
Mix gently. Add arbi, cooking oil and coat well. Heat oil and temper the ingredients.
Arrange the arbi and cook in medium flame till golden on both sides.
Cook till crispy. Remove and serve hot with rice.

METHOD – STEP BY STEP PICTURES

Wash and clean the arbi /colocasia. In a pressure cooker, take the arbi and add sufficient water. Pressure cook in low flame for 1 whistle. Make sure arbi is cooked retaining its shape. It should not become mushy.

Open the cooker after the steam is released. Keep in cold water and peel the skin. Chop into thick roundels. Set aside.

In a wide plate, add in red chilli powder, coriander powder, turmeric powder, salt, rice flour, corn flour. You can add garam masala powder and crushed fennel seeds optionally. Add arbi and 2 tsp of oil. Mix everything to coat the arbi with masala. Add very little water only if needed.

Make sure you don’t break the arbi. Handle it gently.

Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.

Arrange the masala coated arbi in the kadai. Cook in medium flame till the bottom turns golden. Flip and cook the other side till golden brown. It will turn slightly crispy too. Please adjust the flame to medium or high as per the need. Once its golden on both the sides, remove it from the flame. Serve hot with rice and sambar / rasam.
Enjoy !