‘Arbi’ in Hindi or Colocasia in English is something many people do not enjoy. It could be because of it’s slightly slimy texture or because it has no flavour of it’s own….or could be because many people have not tried these Kurkuri Arbi! 😊
I, for one love it in any form. Yes, I do!! I make in 3 different ways, meaning 3 different preparations…first being in a curry form, it has a great flavour with aromatic spices and goes so well with crisp, hot Parathas! (yeah, the North Indian in me can’t live without her Parathas😂)
The second being a very simple stir fry…almost like French Fries but so different! It has a very few spices and goes perfectly with some ‘dal khichadi‘ (mixed lentil risotto – Indian style). However, I am not too fond of this preparation and make it very rarely.
Now, it’s the third and my most favourite way of cooking ‘Arbi’ that I am partial to…and it makes an appearance in our plates very regularly…and goes remarkably well with a bowl of steaming hot dal Tadka, rice & some pickle! Wow….my mouth just filled with saliva as I am typing this…😜😜 we call it Kurkuri Arbi…literally translated to Crispy Colocasia Fritters!
I have learnt this from my Mom and she, probably from hers…it’s a family recipe. The best part about it is that it’s needs no onions or garlic, gets ready in a jiffy and can be served as starter too….could it BE any better!?
Few things to keep in mind when you make these.… I always prepare these in mustard oil however, you can make them in regular refined oil (olive oil?! Well, I don’t know…it’s a traditional Indian recipe…so I would suggest you stick to the basics). When pressure cooking the Arbi, be careful not to go over 2 whistles as they will just turn into a mash if they are over cooked. Also, ensure your hands are completely dry as you coat them with the spices, we don’t want to ruin them by adding any water. They are supposed to be super crisp.
And lastly, don’t worry about itchy fingers while peeling/ cutting them…the way we cook this is foolproof!
Also, I make a stuffed brinjal preparation using the same spices..and it’s awesome! Do have a look… Anyways..coming to this..
Yield: serves 2-3 persons
Equipment: a non-stick pan, measuring cups/ spoons, a spatula, a pressure cooker.
400 grms Arbi (Colocasia, washed and cleaned well during you get rid of any mud or roots)
2 cup water
5-6 tbsp mustard oil (refer the tips mentioned above)
For the spice blend:
salt to taste
4 tbsp coriander pwd
2 tsp roasted cumin pwd
1/2 tsp turmeric pwd
1 1/2 tsp red chilli pwd
1/2 tsp sugar
a pinch of asafoetida (hing)
3/4 tsp amchoor pwd (dry mango pwd)
In a pressure cooker, cook the cleaned Arbi for 1-2 whistles (read the tips mentioned above).
Once the pressure is settled, remove the boiled Arbi and let them cool down a bit. Then peel them properly and set them aside. (Your fingers won’t itch as they have been boiled).
Heat oil in the pan until it smokes and turn off the flame until the oil cools down (do this only if using mustard oil, else just heat the oil like you usually do). Once again turn on the flame, and add the peeled Arbi in the oil and shallow fry them until they turn slightly golden on all sides, it takes about 4-5 mins. Remove from the oil and set aside for a few mins. Then with the help of the spatula, smash them slightly to flatten them.
Next, mix all the spices mentioned for the spice blend above. Coat each flattened Arbi in this spice blend and set it aside (Be generous with the spice blend and make sure the Arbi is coated well).
Now, heat the oil left in the pan once again and shallow fry these coated Arbi until nice and crisp on all sides. This takes about 8-10 mins on medium flame. Once done, serve then piping hot with as a snack or as a side dish for your meal! ☺️
These are seriously addictive! 😋 So please do try them soon…