This Arbi Fry Recipe / Cheppankizhangu varuval / Taro Root roast is a simple fry that goes very well with sambar, rasam or even curd rice. I prepare this arbi fry at least once in a week for my daughter’s lunch box for school as it is her favourite one. It tastes equally good like potato and the only messy thing is the slimy / starchy part in the veggie, that to the addition of rice flour and corn flour in the recipe helps to get rid of sliminess in the veggie and gives more crispiness to the dish.
1. Use aged / old arbi, so there will not be itchiness in the throat while eating.
2. Also cook the arbi well to avoid itchiness.
3. Don’t pressure cook the arbi for more than 2 whistles, else it turns mushy.
4. Peel the skin of the arbi and rinse thoroughly to get rid of sand.
5. Don’t chop the cheppankizhangu into small pieces, else it break while frying and don’t hold the shape.
6. Adjust chilli powder as per spiciness required for this taro root roast.
7. Marinate arbi for at least 20 minutes, so the spice powders get absorbed well.
8. Addition of rice flour is a must, as it gives crispiness to this cheppankizhangu varuval.
9. This arbi fry recipe can be deep fried or can be fried on tawa / tava also.