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Simple Arbi Fry Recipe ( Taro Root Fry )

Simple Arbi Fry || Taro Root Fry || How to Make Arbi Fry with step-by-step photos and Video

Arbi Fry (taro roots) is a simple, easy, and delicious vegetarian dish that can be prepared within 20 minutes.

Arbi, for those who don’t know, is the Urdu name for the taro root. It has a subtly sweet taste and is often used in savory recipes in Pakistan.

Mainly, I learned this recipe from my mother, who used to make it with a very simple method, and the taste was always very good. An interesting fact about me is that I hadn’t eaten ladyfingers or taro root in my childhood. Whenever my mother used to cook, I didn’t eat at all.

But the first time I heard about both vegetables, I learned that they are so beneficial for bones. Since then, I started including these veggies on our menu. And Alhamdulillah, now I'm extremely fond of eating bhindi (lady-fingers) and arbi (taro root). Especially fried arbi or bhindi. I also have a FRIED BHINDI recipe on my blog.

My Latest Simple Arbi Fry:

This arbi fry is simpler with just a few ingredients, while the masala adds onion paste and spices.

Today, I am sharing one of my favorite ways to cook arbi. This simple arbi fry is a super simple recipe where arbi is fried with spices in a large quantity of oil. And it isn’t used to water at all.

The ingredients are pretty simple; I don’t add any onion, garlic, or tomato to this arbi fry. It is just the spices tossed with lemon juice and then finished with green chilies and cilantro.

For the best result, follow my detailed step-by-step photos, video, and instructions tips and video below.

Taro Roots Health Benefits:

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutritional benefits that make it a healthier alternative to other root vegetables like potatoes. Taro root is commonly added to savory dishes or fried as a snack, but it can also add creaminess and purple color to sweet recipes.

Taro is rich in nutrients that can provide important health benefits. A one-cup serving has a third of your daily recommended intake of manganese, which contributes to a good metabolism, bone health, and blood clotting.

Its high levels of vitamins can also promote healthy vision, skin, circulation, and immune system function.

Kathiawari Cholay Recipe

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Kathiawari Cholay Recipe with Step-by-Step Instructions

Kathiawari Cholay is a delicious snack that can also serve as a fulfilling lunch. This dish is known for its tangy and flavorful profile. It hails from the Memon Kathiawar community.

They migrated to Karachi from Kathiawar, India, during the creation of Pakistan. In Karachi, you can find street vendors selling Kathiawari Cholay at various locations throughout the city. This dish is popular as a quick street food option and is both easy to prepare and incredibly tasty.

This is my favourite snack. Usually, I buy it from vendors and stalls whenever I am out for errands. One day, I decided to make it at home, thinking it would be more hygienic and tastier than what I could find in the market. I was successful in achieving the same, if not better, taste of Kathiawar cholay.

As I took my first bite, I knew I had to share my results with everyone. I had previously shared the papri recipe in another post, so let’s get started!

Tips:

To prepare this recipe, it is recommended to use small desi chickpeas instead of larger varieties, as they provide a richer flavour to the dish.
Soaking the chickpeas overnight is ideal; however, if time is short, they can be soaked in hot water for a minimum of 6 hours for quicker cooking.
For the best results when cooking cholay, use a clay pot and a wooden spoon, as this method enhances the aromatic flavour of the dish compared to other types of cookware. ...

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To prepare this recipe, first soak the chickpeas and add baking soda overnight.

The next morning, rinse the chickpeas under running water and put them in the pot with 1.5 litres of water. Bring it to a boil, then remove the scum from the top, then add turmeric powder, ginger garlic paste.

Add baking soda, stir to mix well, and bring it to a boil. Now cover the lid and let it cook for an hour. Once they are well-cooked, shift to the bowl with chana water.

Soak the tamarind pulp in hot water for an hour, then extract all seeds from the pulp and strain it out in a strainer.

Take all ingredients and prepare all veggies.

In a grinding jar, add fresh coriander leaves, green chillies, cumin seeds, salt, and yogurt.

Blend them well till turn into a fine paste. Shift into the bowl and add breadcrumbs; stir to mix well. Adding breadcrumbs is an optional set-aside.

In a medium bowl, add pulp along with black salt and chaat masala, and stir to combine well. Set aside.

Dissolve the cornstarch in the water and set aside.

Take the same pot and add oil and heat it.

Dissolve spices in water, stir to mix well, and pour the spice mixture into the pot.

Cook the masala for 2-3 minutes on medium flame.

Then add all boiled chickpeas with their water.

Add food colour, stir to mix well, then bring it to a boil. Turn the flame to medium-low. Allow cooking the chole for 15 minutes further. Keep stirring occasionally.

Reduce the heat to low, adjust the salt and chillies, and then pour the dissolved cornstarch.

Note: Before adding cornstarch, stir it well once again because cornstarch settles down after being dissolved in water.

Keep stirring while adding cornstarch to prevent lumps in cholay

Once they are thickened, turn off the flame and remove them from the stove; Kathiawari cholay is done to serve

Transfer to the serving bowl and serve it with Karak pav bread, onion, and papdi along with chutneys.

Kabuli Pulao Recipe

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Kabuli Pulao || Kabuli Rice || How to Make Kabuli Pulao with step-by-step photos

Kabuli Pulao is a delicious, flavored, and aromatic rice dish made up of rice, chickpeas, mutton, and some basic spices_Kabuli pulao is often considered the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef, and some with lamb but I just love mutton so there was no way I would make the chicken, beef or lamb version of Kabuli pulao.

This Kabuli pulao is my own cooking version instead of the Afghan cooking style. I prepared mutton ghee curry and chickpeas masala to add to the rice. I'm not adding caramelized carrots nor using the 3-layer method, which is typically used in making Kabuli pulao.

A beautifully spiced serving of rice with the goodness of chickpeas and meat makes for a light and lovely meal in itself. Hope you like my recipe, regardless of the regular Kabuli pulao. Personally, I love spiced food, but in Afghan cooking, I don’t use spices much.

Additionally, I put mutton gravy, whose recipe I shared in my previous post, and also gave a recipe link in the ingredient list.

For more Pulao Recipes:

Chicken pulao

Matar pulao

Beef yakhni pulao

Chana pulao

Veggie pulao

Kishmish pulao

Mughali mutton pulao

If you have tried this Kabuli Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, first soak the chickpeas with water and baking soda overnight, then the next morning, rinse thoroughly under running water and boil.