Chamadumpa / Arbi Fry (Air-fryer & Stove-top)

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins CookTime:10 mins Cuisine:Indian

Chamadumpa / Arbi fry is my next try with air-fryer. This is a very simple and straight forward recipe learnt from my dear Mom.

Arbi in Hindi / Chamadumpa in Telugu is called as Colocasia / Taro roots in English. Its a root vegetable, with a high level of carbohydrates, very much useful for increasing immunity levels and clears indigestion.

I tried the same recipe using stove-top and even with air-fryer. I found the air-fryer gave an excellent output. Each and every piece was perfectly crispy on outside and soft from inside.

My kids just adored it, and they were asking to make such stir fries only with air-fryer. And ya, my 100% vote for this stir fry in air-fryer. But, I wouldn’t say the stove-top version wasn’t good enough. Its equally tasty, but for crispiness air-fryer does the best! Pictures below, shall speak more!! 🙂

Curry recipes collection here⇒ Curry / Koora / Stir Fry

Rice recipes collection here⇒ Rice Recipes

Air Fryer recipes collection here⇒ Air – Fryer Recipes

Related Posts⇒

Before starting to cook, don’t forget to see the Tips mentioned at the end.

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Ingredients:

Whole Arbi / Chemadumpa – 10 small size
Cooking Oil – 3 tablespoons (for stovetop method)
Cooking Oil – 1 teaspoon (for air-fryer method)
Besan / Chickpea flour / Senagapindi – 3 tablespoons
Red Chilli Powder – 2 teaspoons
Turmeric Powder – ¼ teaspoon
Salt – as per taste
Water – ¼ cup
Curry Leaves – 10 (optional)

Special Ingredients:

Curry Leaves
Besan / Chickpea flour / Senagapindi

Step wise pics procedure:

Wash the whole arbi / chamadumpa thoroughly 3-4 times. Steam Cook them in a pressure cooker by adding
¼ cup of water for 3 whistles. When pressure is released, peel the skin off and cut them into cubes. (See TIPS for option-2)

STOVE TOP METHOD

Put a frying pan on stove top under medium flame, add the oil and pieces of arbi / chamadumpa.

Add the curry leaves, red chilli powder, turmeric powder, salt and besan / gram flour into the pan. Keep stirring until everything gets together. Just takes 3-4 mins.

Switch the flame off and transfer Arbi / Chamadumpa fry into a serving bowl. Done!

AIR-FRYER METHOD

Sprinkle the salt, red chilli powder, turneric powder and besan / chickpea / gram flour onto the cut arbi / chamadumpa pieces. Give a gentle mix.

Spray the oil / brush oil throughout the air-fryer’s mesh. Gently place the coated veg pieces on the air-fryer mesh.

Cook for 8-9 mins on one side, at 200ºC .Turn the pieces to the other side and cook again for 5-6 mins at same 200ºC.

Transfer the veggie into a serving bowl. Done!

Tips:

Option-2 for cooking arbi / chamadumpa, Take them in a sauce pan filled with water such that the arbi / chamadumpa is completely dipped in, and boil on high flame for 10 mins.
Adjust the salt & spice as per your taste.
200ºC is same as 390ºF approximately.
Set the air-fryer timings according to the crispiness of the arbi pieces, as per your taste.
Oil-spray after reversing the veggies can be done, or can be eliminated.
This, Chamadumpa / arbi fry (both air-fryer & stove-top methods) stays good upto 4-5 days at room temperature. Its a perfect travel food.

Result:

This, Chamadumpa / arbi fry (both air-fryer & stove-top methods), made a perfect pair & tasted awesome with steamed hot rice topped with homemade ghee / butter.
These make an excellent starter in any party / gathering, just serve with a dip beside.

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