Punjabi Style Achaari Arbi Fry | Taro Root Fry

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Achaari Arbi Fry has always been one of my favorite arbi recipes since childhood. Coated in a spicy-tangy masala comprising of crushed fenugreek, fennel and onion seeds, it certainly makes for a tongue -tickling side dish that goes fantastically well with tadke wali moong ki daal or even plain simple raita. This is one dish that I try to make at-least once a week as it's also loved by my husband.

Besides, when it comes to arbi dishes, there are few more recipes that you may want to give a try; "Chatpate Achaari Arbi Tuk" and my "No Onion-Garlic Punjabi Style Tamatar wali Arbi" are few of them.

Without wasting any time further, let's get started with the recipe of "Achaari Arbi Fry".


Punjabi Style Achaari Arbi Fry

 Ingredients

1. Arbi/Taro Root (peeled and sliced thinly) - 2 cups
2. Salt - as per taste
3. Ajwain (carom seeds) - 1 tsp
4. Jeera (cumin) - 1 tsp
5. Haldi (turmeric powder) - 1 tsp
6. Red chili powder - 2 tsp
7. Fennel (saunf) powder - 2 tsp
8. Coriander (dhaniya) powder - 1 tsp
9. Fenugreek seeds (methidana) powder - 1/2 tsp
10. Onion seeds (kalonji) crushed - 1/2 tsp
11. Amchur (dry mango) powder - 1 tsp
12. Vegetable oil - 2 tbsp


Punjabi Style Achaari Arbi Fry


Punjabi Style Achaari Arbi Fry
Method

 1. Heat oil in a wok. Add in cumin seeds and ajwain.
2. Once the seeds splutter, add turmeric and coriander powder. Saute for a second or two.
3. Next add the sliced arbi and saute for about 5 minutes on high flame or until it attains light golden brown color from all sides.
4. Cover with lid and lower the flame. Let it cook for about 10 minutes after which switch off the flame.
5. Sprinkle salt and other dry spices; mix well.
6. Serve hot with parantha or plain chapati along with some curry vegetable, dal or raita on the side.


Punjabi Style Achaari Arbi Fry


Punjabi Style Achaari Arbi Fry

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