Crispy Indian Taro Root (Arbi)

Crispy Indian Taro Root (Arbi)

Shivangi Rao
By Shivangi Rao
Course Appetizers, Entrees, Side Dish, Vegetarian Dishes
Servings 4


  • 8-10 medium-sized taro root
  • 2 tbsp ghee
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin seeds
  • 1/2 tsp carom seeds ajwain
  • 1 tbsp coriander powder
  • 1/2 tsp cayenne powder
  • 1/2 tsp mango powder amchur
  • 1/4 tsp chaat masala optional
  • Smallest pinch of asafetida hing
  • 1 tsp salt
  • 1/4 cup cilantro chopped


  • Wash taro root and boil in a stockpot of water until firm but fork tender. Strain and let taro roots cool to room temperature.
  • Peel the skin of each taro root once cooled.
  • Slice the taro root into thin rounds.
  • Add ghee to large skillet on medium heat.
  • Add carom seeds, cumin seeds, and asafetida. Let fry for a minute or two.
  • Add taro to skillet and sprinkle all spices and salt. Toss taro carefully without breaking with spices. Add more ghee if you need it.
  • Sautée taro on low-medium heat until they become golden brown and crispy.
  • Taste and adjust salt and spices as needed.
  • Remove taro onto a serving platter and garnish with cilantro.
  • Serve hot!
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