Ember Crest recipe
Achari Arbi Fry
Crisp slices of colocasia coated with a savoury achari masala and a bright lemon finish.
- Prep
- 15 mins
- Cook
- 25 mins
- Serves
- 4
- Level
- Medium
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Ingredients
- 600 g arbi (colocasia), boiled until just tender, peeled and sliced
- 25 g rice flour or gram flour (besan)
- 4 g salt, then adjust to taste
- 35 ml mustard oil or neutral cooking oil
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 30 ml water
- 9 g Bharwa Achari Masala
Instructions
- 1Spread the boiled arbi slices to cool and dry, then toss them lightly with rice flour or gram flour.
- 1Heat the oil in a wide pan and fry the slices in one layer until golden and crisp on both sides.
- 2Mix Bharwa Achari Masala and salt with the water to make a thin paste.
- 3Lower the heat, add the masala paste and toss carefully for two minutes until it dries onto the arbi.
- 4Turn off the heat and add lemon juice and coriander.
- 5Rest for two minutes before serving so the coating sets without becoming soggy.
Recipe notes
Boil arbi only until a knife enters with slight resistance; overcooked arbi becomes sticky and breaks during frying. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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