Seppankizhangu Roast Recipe (Arbi Fry)

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Seppankizhangu roast also known as arbi fry is a popular South Indian side dish recipe made with taro or arbi and few spices. This is roasted on low heat till golden and crispy to make this delicious seppankizhangu fry. Enjoy with rice, rasam, curd or sambar rice.

Seppankizhangu Roast Recipe (Arbi Fry)

I didn't grow up eating Arbi at home, but my love for this roast started after my marriage. My husband's sister will make this often and she told me, taste this and you'll love it for sure.

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About Seppankizhangu Roast (Arbi Fry)
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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From that day, arbi roast quickly became one of my favorite side dishes because it is crispy on the outside, soft on the inside and pairs perfectly with everyday meals like sambar, rasam, rice and curd.

What is Seppankizhangu (Arbi, taro)

Seppankizhangu, also known as arbi or taro root, is a versatile root vegetable that can be used in a variety of dishes. It is mild in flavour and makes it perfect for absorbing spices well and turns simple dishes into a delicious one.

About Seppankizhangu Roast (Arbi Fry)

The first time I tried making arbi roast at home, I failed. Because I didn't cook it properly and experienced a slight throat irritation, which I hadn't when I first tasted it at my SIL home.

That's when I learned an important tip from her that the arbi must always be cooked well before roasting. Undercooked arbi can cause discomfort or irritation. So this step is important for both safety and taste.

I recently made this dish for lunch and it turned out incredibly flavourful and satisfying. Apart from its taste, arbi is rich in nutrients like iron, zinc and potassium, which make this dish both tasty and wholesome.

Similar Recipes

In this quick method, the arbi is first cooked and cut into small pieces. Then the arbi is tossed with basic spices, rice flour and then roasted in oil until crispy and golden. It is perfect when you want a quick, roast dish with minimal ingredients.

This arbi roast is one of my all-time favorites, because it tastes similar to chicken roast. It pairs beautifully with rice, curd, rasam or sambar and is perfect for everyday South Indian meals.

And this arbi roast has a similar taste and texture to regular potato roast. If you're allergic to taro root, you can try the same recipe using baby potatoes instead.

Ingredients

Seppankizhangu / Colocasia / Arbi / Taro root : This is the main ingredient of the dish. When cooked properly, it becomes soft inside and crispy outside. Choose fresh, medium sized and firm roots for the best texture and taste.
Spice powder : Turmeric powder and chilli powder are used in the marination. These spices add color, heat and flavour to the arbi. For a more colorful roast, you can add kashmiri chilli powder.
Ginger garlic paste : Ginger garlic paste adds strong aroma and enhances the overall taste of arbi.
Oil : Oil helps in roasting the arbi until crispy and balances the flavour of the spices.
Rice flour : A little rice flour is added to coat the arbi and create a crunchy outer layer. This is the secret ingredient to get the signature crispiness.

Step by Step Pictures

Cooking Arbi

1)Wash colocasia well so that there is no dirt still there.

2) Take it in a sauce pan and cover it with water. Bring this to boil and simmer it for 15-20 mins until cooked through.

3)If you insert a knife in it, it should go in easily without any restrictions. Don't over cook or it will turn mushy.

4)Drain it and allow to cool. Peel off the skin, Then cut into rounds and set aside.

Marination

5)Slice cooked arbi in a bowl.

6)Add in salt and turmeric powder to taste.

7)Add in Kashmiri chilli powder and mix well.

8)Add in ginger garlic paste into the arbi.

9)Add in rice flour over the arbi.

10)Toss well and set aside.

Cooking Arbi

11)Heat oil in a kadai.

12)Add in the marinated arbi.

13)Toss well and cook until golden.

14)Toss well till golden brown.

15)Cook until golden.

16)Serve.

Expert Tips

Prep the arbi well : Wash the arbi / seppankizhangu thoroughly in water to remove all mud. Scrub gently to clean easily before cooking.

Boil the arbi : Boil the seppankizhangu until tender. If overcooked, it will break while roasting.

Let it cool : Always cool the arbi completely before peeling. This makes it easier to handle and keep the shape intact while chopping.

Chilling : Refrigerate the marinated arbi ( version 1 ) for at least 10 to 15 minutes before roasting. This helps to absorb the spices well and result in a tasty dish.

Cast iron works best : If you have a cast iron skillet, then use it for the best texture. It retains heat well and helps the arbi to roast golden and crispy on all sides.

Storage : Store the leftover arbi fry in an airtight container. It stays well in the refrigerator for 2 to 3 days. Cool it completely before storing.

Serving : Serve this delicious arbi roast along with sambar rice, rasam rice or curd rice for a comforting meal. It also pairs well with other dal, kuzhambu or South Indian gravies.

FAQ

Q. How to avoid itching while handling arbi ?

Arbi or taro root can sometimes cause itching or irritation on your hand while peeling or cleaning. To prevent this, apply a little cooking oil to your hand or simply wear kitchen gloves before handling the arbi.

Q. Why is my arbi sticky or slimy ?

This usually happens if the arbi is overcooked. To avoid this, boil the arbi only until it is soft. After cooking, allow it to cool completely before cutting. Properly cooked arbi holds its shape well and is easy to roast without sticking.

Q. Can I deep fry the arbi ?

Yes, you can. Deep frying the arbi gives an extra crispy texture and makes it very delicious. Ensure the oil is hot before adding the pieces and avoid overcrowding the pan while frying.