- ▢ 6-7 Arbi (taro root or colocasia)
- ▢ Peanut oil for deep frying
- ▢ Rock salt (sendha namak) to taste
- ▢ Black pepper powder to taste
- ▢ ½ teaspoon Red chili powder
- ▢ ½ teaspoon Roasted cumin powder
- ▢ ¼ teaspoon Amchur powder (dried mango powder)
- Boil the arbi first. Choose any one method. The time given is approx., it may vary depending on the size of the taro root. – Pressure cooker: 1 whistle. – Microwave: 4-5 minutes on high power. – Boiling water in a saucepan: 10-15 minutes
- Once cool to touch, peel and discard the skin. Make thin slices (not too thin, not too thick).
- Heat the oil in a pan or kadai on medium heat for deep frying. Once hot carefully slide some slices.
- Fry until golden brown and crispy from both sides. You need to flip them for even browning.
- Using a slotted spoon, drain the excess oil and remove fried arbi chips to a paper towel lined plate. And add the next batch into the hot oil.
- While the second batch is frying, sprinkle the salt and spices generously on the fried chips. Do this sprinkling step while chips are still warm, so spices stick to it.
Try with different seasonings like garlic powder, onion powder, dried herbs like basil, oregano
- Coat the boiled taro root slices with spices and a couple of tablespoons oil. Arrange in a baking tray in a single layer.
- Baking into 350°F for 7-8 minutes and then broil 2 mins flip and again broil 2 mins.
