ARBI FRY/ ARBI VALI MACHLI /FRIED TARO ROOT

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ARBI FRY/ ARBI VALI MACHLI /FRIED TARO ROOT /अरबी वाली मछली
#foodfrommemoire

This arbi fry dish has always been one of my favourite dishes since childhood. I have a special love for this dish because fried arbi used to give pleasure to eat like a fried fish. Arbi has a flaky texture when boiled just like a fish has. We always used to love to eat arbi in this way. Making arbi in this way is to test the culinary skill which we(I and my sister) learnt from our mother. This skill taught us to handle the boiled arbi in such a way to not to break any of them while cooking.

For this fish arbi dish, you would need the round and long arbi with no nodules. Such arbi looks like a fried fish fillet when flattened. This dish has 4 good parts. The first one requires boiling, two parts include frying it twice and the last one is to give tempering of a few aromatic whole spices. I cook various dishes with this healthy root veggie. This root is beneficial to improve heart health and blood sugar levels also manage body weight and gut health.

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Prep time – 5 min
Cook time – 30 min
Course – Main
Cuisine – North India(Delhi, Punjab etc)
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• ARBI/COLOCASIA /Taro – 500 gms
• Water to boil ARBI – 4-5 cups
• Salt – 1+1 tsp
• Red chilly powder – 1 tsp
• Haldi/turmeric powder- 1 tsp
• Saunf/fenel seeds – 1 tsp
• Jeera/cumin – 1 tsp
• Ajwain/carrom seeds – 1 tsp
• Mustard oil(or any other) – 5 tbsp


STEP BY STEP METHOD
1-  First Step-:

  • Firstly, rinse the arbi under water and add to the pressure cooker with 1 tsp salt and water
  • Give 3 whistles and switch off the flame. (cook arbi according to its size if these are small in size, they cook within 2 whistles)
  • When cooled, peel the skin of arbi. Press each arbi slightly with a kitchen towel.

2- Second Step-:

  • Heat oil to the smoking point and drop arbi into the hot oil. (Avoid overcrowding them)
  • When arbi is half done take them out on an absorbent paper. Fry all like this.

3- Third Step-:

  • Next, prepare for the second fry. Press each to flatten with the kitchen towel. Press gently so that they do not break
  • Fry each at medium-high flame until golden brown

4- Fourth Step-:

  • Pound coarsely the saunf, jeera and ajwain with 1 tsp salt with the mortar and pestle
  • Take another pan and add 1 tbsp mustard oil. When heated, add the pounded spices, 1 tsp salt and powdered spices
  • Stir the spice mix and add fried arbi. Cook arbi for more 2-3 minutes by turning gently so that each piece is coated with masala

5- Serving-:
This arbi fry dish goes well with dal preparations. I serve it with MUNG-MASOOR KI DAL and roti

NOTES
1-  Be cautious while boiling the arbi. This should not be too mushy

2-  You can boil arbi in an open pan so that you could check the right consistency

3-  Arbi fry dish tastes divine when cooked in mustard oil (sarson ka tel) but if you don’t like its pungent taste and smell, you can use oil according to your taste and choice

Please let me know how you like this recipe in the comments! I appreciate your feedback so much.♥

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