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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Farali Arbi Fry (Vrat Wali Sookhi Arbi)

    Published: Mar 28, 2022 | Last Updated On: Jan 11, 2023 by Neha Mathur

    Farali Arbi Fry (Vrat Wali Sookhi Arbi)

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    Farali Arbi Fry (Vrat Wali Sookhi Arbi) is a stir-fry made using taro roots that can be served for vrat (Hindu fasting days). Make this easy recipe using simple ingredients (gluten-free, can be easily made vegan).

    Here are some more vrat recipes that you may like – Vrat Wale Sookhe Aloo, Farali Pattice, Makhana Raita, Sabudana Khichdi, Sabudana Vada, Upvas Ke Appe and Sabudana Thalipeeth.

    Farali arbi fry served on a plate.
    Jump to:
    • About Farali Arbi
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Farali Arbi

    Farali Arbi Fry (Vrat Wali Sookhi Arbi) is an easy and quick stir fry made using arbi (taro roots, colocasia) and a few simple spices.

    As the word farali suggests, it is popularly prepared for vrat (Hindu fasting days) as falahar.

    You can also make it for your everyday Indian-style meals and serve it with dal and roti.

    This recipe is vegetarian and gluten-free and can be easily made vegan. You can easily double or triple the recipe too.

    Ingredients

    Arbi (Taro Roots, Colocasia) – Get arbi that is firm to the touch and is free of bruises, soft patches, or black marks. Try to get even-sized arbi.

    Ghee – I like to make this stir-fry in ghee for a rich flavor. You can use vegetable oil to make it vegan.

    Others – You will also need green chillies, ajwain (carom seeds), salt, amchoor (dry mango powder), and cilantro (fresh coriander leaves).

    Adjust the green chilies depending on your taste.

    Serving Suggestions

    Vrat Wali Arbi can be served as a side dish with your vrat (fasting meals).

    You can also prepare it for your everyday Indian meals to serve with dal, raita, and phulka.

    It is also be served as a great snack to eat with a hot cup of tea or coffee. Leftover arbi fry can also be used to make kathi rolls or wraps.

    Storage Suggestions

    Farali Arbi Fry will last for a good 3-4 days when stored in an air-tight container in the refrigerator.

    Heat it in the pan or microwave until nice and hot before serving.

    You Might Also Like

    • Orange Kheer (Bengali Komola Kheer)
    • Bhagar
    • Kuttu Ke Pakore (Vrat Ke Pakore, Buckwheat Flour Fritters)
    • Strawberry Rabdi

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Farali Arbi Fry (Vrat Wali Sookhi Arbi) is a stir-fry made using taro roots that can be served for vrat (Hindu fasting days). Make this easy recipe using simple ingredients (gluten-free, can be easily made vegan).

    Farali Arbi Fry Recipe (Vrat Wali Sookhi Arbi)

    Farali Arbi Fry (Vrat Wali Sookhi Arbi) is a stir-fry made using taro roots that can be served for vrat (Hindu fasting days). Make this easy recipe using simple ingredients (gluten-free, can be easily made vegan).
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4 people
    Calories: 203kcal
    Author: Neha Mathur

    Ingredients 

    • 10 ounce arbi (taro roots, colocasia) (300 g)
    • 3 tablespoons ghee (use oil for vegan)
    • 1 teaspoon chopped green chilies (chopped)
    • 1 teaspoon ajwain (carom seeds)
    • 1 teaspoon salt (or to taste)
    • 2 teaspoons amchoor (dry mango powder)
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
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    Instructions

    • Wash the arbi well water and put them in a pressure cooker along with 2 cups of water and 1 teaspoon salt.
    • Pressure cook for two whistle on high heat.
    • Immediately release the pressure and run the arbi under cold water.
    • Do not overcook the arbi otherwise, they will become mushy.
    • Note – To cook the arbi in an instant pot, add them to the inner pot of an instant pot along with 1 cup of water and 1 teaspoon salt. Close the lid and press PRESSURE COOK. Set the timer to 4 minutes at high pressure. Once the timer goes off, do a 10 minutes NPR followed by QPR. Open the lid and run the arbi under cold water.
    • Remove the peel of the arbi and cut them into 1-inch pieces.
    • Heat ghee in a pan over medium heat.
    • Once the ghee is hot, add green chilies and ajwain and let them crackle for 4-5 seconds.
    • Add the arbi and mix well.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook until the arbi are slightly browned (15-20 minutes). Stir a few times while cooking.
    • Once the arbi are nicely browned, add salt and amchoor and cook for 2-3 minutes.
    • Check for salt and add more if needed.
    • Garnish with cilantro and serve hot.

    Nutrition

    Calories: 203kcal | Carbohydrates: 24g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 599mg | Potassium: 476mg | Fiber: 4g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
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    More Veg Curry Recipes

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