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Fried Arbi | Taro Root Chips

Fried Arbi Recipe | Taro Root Chips

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Arbi Chips, also known as Taro Root Chips, make for an interesting snack. Our recipe shares one of the easier methods to make Taro Root Chips
Course Snacks, Starters
Servings 2 people


  • Approx 300 gms arbi taro root
  • red chili powder to taste
  • pepper powder to tate
  • salt or sendha namak to taste
  • oil for deep frying


  • Wash arbi thoroughly and then pressure-cook it. (This is how I cook it in pressure cooker: Heat some water in the cooker and then add a steel container with arbi in it. Close the lid of the cooker and cook on medium-high heat till one whistle. Turn off heat and allow pressure to settle.)
  • Allow the arbi to cool and then refrigerate for about an hour. (This is too prevent arbi from being sticky.)
  • After an hour take it out of the fridge, bring to room temperature and then peel. (Use a knife or a peeler to remove the first segment of skin. Then you can just remove the remaining with your hands.)
  • Cut into slices.
  • Heat oil in a kadai (deep pan/wok), and when the oil is hot, add arbi slices.
  • Turn the slices intermittently to ensure they get cooked properly from both sides.
  • Transfer the arbi chips onto a plate lined with paper towels, and then add in the next batch of arbi slices in the kadai for frying. (I had to fry arbi in 3 batches.)
  • Season with salt, red chili powder, and black pepper powder. (Red chili powder can be slightly more than black pepper powder, but the quantity depends on your preference.)



  • Arbi should not overcook as it becomes sticky otherwise. The chips then will not turn out crispy.
  • Fry arbi on high heat to get crisp chips.
  • It is best to avoid non-stick pans while cooking on high temperatures. I mostly use iron kadai for deep frying.