Saturday, 7 December 2013

sukhi arbi |stir fry crispy dry ajwain arbi |how to make sukhi arbi ki sabji for fasting

Its arbi mania in my kitchen.yes after posting spicy arbi masala or dum wali arbi now todays recipe is sukhi arbi

This is another dry version with aromatic spices. A very common Punjabi dish with full of spicy flavors of North India . A must try at home and you will loved it.

This dry dish of crispy rice-coated arbi pieces goes extremely well with moist dal and Parathas.

this arbi recipe can be made during fasting days like navratri or janmashtami or mahashivratri.if making this for the navratri fasting, then skip the hing and use black salt instead of normal salt

Few arbi recipes on my site

arbi tikki
dahi wali arbi
sukhi arbi
arbi masala gravy/dum wali arbi

Taro roots are very good in fibre and excellent for the digestive system. they are also very high in vitamin c & vitamin e… both of which are anti-oxidants. taro roots have zero cholesterol. so do include arbi in your diet often.


8-10 arbi/colocasia roots
1  tsp ajwain/carom seeds
Asafoetida – a pinch
1 tsp coriander powder/dhania powder
1 tsp red chili powder
1 tsp amchur/dry mango powder
oil for frying

few fresh mint leaves /coriander leaves / kasuri methi leaves
rock salt or sendha namak if making for fast or regular salt for other days.


1.Wash the Arvi (Colocasia) in running water nicely and ensure their is no mud around it.pressure cook arbi till two whistles they are almost cooked.

2.drain arbi .peel of the if you want then lightly press the arbi with your hands to flatten it doin this is optional .or you can even slice arbi into halves

3.shallow or deep fry the arbi in oil till golden brown.

4 in another pan, add little oil.add the hing ,carom seeds and fry for a add the spice powders ,mix well and add the fried arbi to this seasoning.

5. mix the arbi well.add amchur powder and salt.mix again well.

garnish sukhi arbi with some chopped mint leaves /kasoori methi/coriander leaves and serve hot.

can use lemon juice instead of amchur
Apply some oil to your fingers and peel arbi.
while frying the spice powders, do so at the lowest flame. 
Can add 2 tbsp cashew paste to above recipe
if making for vrat or fast, then  skip asafoetida.

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