Chatori Arbi

As the name suggest, it was clearly my name whenever my maa made this awesomely crispy masala arbi. Ok ok..I know everyone will now call me chatori Uma..but maa called me billi coz I would be hiding around with handful of them eating away most of it before it could be served. Papa name this arbi as chatori arbi coz this is everyone’s favorite. While fried masala arbi is made all through the year it is also typical eaten during fasting minus haldi and regular salts. These are small arbis essentially should be rounded ones to avoid the inchy feeling inside foodpipe. Maa also would make them with the larger arbi called BADHARBI that’s little pinkish.  The meaty roots are real delicacy in north and I find them been served as chaknas for vegetarians.



500 gms boiled Arbi with little salt. Salt assures that they remain firm

Oil for frying

Salt to taste

2 tablespoon coriander powder

1 teaspoon red chilli powder

Half teaspoon tumeric powder

1 teaspoon aamchur powder ( u can add more according to taste )

1 teaspoon black salt

1 teaspoon Chaat masala

1 teaspoon carom seeds

Pinch of hing

Little water to sprinkle


Slice the boiled Arbi. It should be in temperature to make it nice and crispy. Fry them in hot oil until the edges are golden

Don’t over fry them else they loose the meaty texture. Drain the oil in separate container. Let around 2 tablespoon of oil remain. The oil is already hot , add carom seeds and hing with quick succession of the haldi , coriander powder and chilli powder. Sprinkle little water allowing the masala to cook through. Add both salts. Add the fried arbi and toss it well. Add aamchur powder and chaat masala. Toss is extremely well. Adjust any flavors according to taste.

Maa served it with plain dal and rice. During fasts just black salt , red chilli powder and aamchur will do the magic.

Published by uma isabel

Home chef, Foodwriter & Event Manager

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