I never had colocasia in my maternal home as my mother is allergic to this root. Like many people, she gets an itch when cleaning or eating colocasia (arbi). I discovered that I didnt inherit her allergy when I cooked and also savored arbi at my in-laws place. I learnt how to make Colocasia patties from my mother-in-law, while I experimently prepared the second dish, achari arbi.To prepare both the recipes you first need to boil the colocasia- three whistles on high heat and one on low when using a pressure cooker. Allow the colocasia to cool and then peel off the skin.
To make colocasia patties:
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- Take a boiled piece and put between a sheet of cellophane paper and slowly press with the round of your palm, so that the colocasia becomes flat. You will get an irregular shaped pattie.
- Heat oil in a shallow pan and while the oil is heating up flatten all the boiled colocasia pieces.
- Slowly, place the flattened colocasia into the oil and deep fry till you get golden-red colored fried pieces.
- Take out from the oil and garnish with a mixture of chat masala, coriander (dhania) powder, chillie powder and salt as per taste.
- Serve hot as a snack or an appetizer.
Remember colocasia patties is a high-calorie dish 
For achari arbi you need to prepare panch puran masala, and dice the boiled arbi into small pieces. Though panch phoran is a mix of five masalas in equal proportion, I go slow on the fenugreek and mustard seeds as these can give a bitter taste that may not be appreciated by the regular palette. Similarly, onion seeds are pungent so I reduce their quantity also vis-a-vis the fennel and cumin seeds which have a pleasant aroma and taste.
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- Mustard (Rai) Seeds: 1/2 tsp
- Cumin (Zeera) Seeds: 1 tsp
- Fennel (Saunf) Seeds: 1 tsp
- Onion or Nigella (Kalaunji) Seeds: 1/2 tsp
- Fenugreek Seeds: 1/2 tsp
- Coriander (Dhania) seeds: few
- Asafetida (Hing): a pinch
- Grated ginger and garlic (optional): 1/2 tsp
- Green chilies: 3 no
- Onions: 2 medium
- Tomatoes: 1 finely chopped for garnishing
- Turmeric: 1/4 tsp
- Sahiba sabzi masala: 1 tsp
- Coriander leaves: half cup for garnishing
- Salt: acc to taste
- Mustard oil: 3 tbsp
- Boiled and diced colocasia pieces
To make achari arbi:
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- Heat mustard oil in a pan and add a pinch of asafetida.
- Put the panch phoran masala - mustard, cumin, fennel, fenugreek and onion seeds and allow to splutter.
- Add the finely chopped onions and fry till golden brown.
- If you want to use ginger garlic paste then add with the frying onions.
- Add turmeric powder and finely chopped tomatoes and fry on low heat.
- Gently put the boiled and diced colocasia pieces and allow to fry till crispy.
- Put in Sahiba sabzi masala, salt and garnish with coriander leaves.
- Toss all the ingredients well in the frying pan so that all the ingredients mix well.
- Serve with hot chapatis or buttered naan.
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Manish Says:
June 4th, 2008 at 11:20 amI knew the first recipe and was familiar with the taste also. That’s already in my favorite list of snacks.
But the Achari Arbi which Aneesha experimented also turned out to be great option.
And who cares about Calories, when wife prepares all the exotic dishes with love.
felinemusings Says:
June 4th, 2008 at 11:26 amOk … so the recipe is tried, tested (tasted) and approved by hubby also
snigdha Says:
June 4th, 2008 at 1:49 pm@Manish, how sweet is that
@Ansi, I am seeing his comment on your blog for the 1st time.
In fact I also cook Arbi like that but I dont put any of the flavoring seeds. Its simple onion, garlic (lots of it) and ginger, tomato thick sauce and then goes the boiled arbi with green chillies and other spices. I also tried fired thin slices of arbi done in fired onion rings and ajwain. That also is not bad.
Happy cooking…:-)
felinemusings Says:
June 4th, 2008 at 2:28 pm@Snigs: Manish usually comments albeit late
The other day, I tried a similar arbi dish with sauted onion-ginger-garlic and ajwain. The tomato sauce/puree was missing though. Will try it next time! Thanks for sharing the tip.
Mona Says:
June 4th, 2008 at 8:26 pmColocasia is not one of my fav veggies. Never had colocasia patties, the only way I like to cook it is in a tangy saucy gravy. Will try these too a try sometime!
Suganya Says:
June 4th, 2008 at 11:29 pmIf taro fry is your thing, you can even try this
http://tastypalettes.blogspot.com/2007/06/taro-root-fry-cheppankizhangu-varuval.html
Madhuram Says:
June 4th, 2008 at 11:38 pmNice dish Aneesha. I have not tasted this before.
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