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

VegCookBook by Praveena
Simple, few ingredients, Starter / Side dish from South Indian cuisine, with both Air-fryer, Stove-top versions.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Accompaniment, Appetizer, Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 servings


  • Stove Top Pressure Cooker (or) Instant Pot Electric Pressure Cooker
  • Frying pan (for stove-top method)
  • Air-Fryer for air-fryer method


  • 10 small Whole Arbi / Chemadumpa / Taro Root
  • 3 tablespoons Besan / Chickpea flour / Senagapindi / Gram flour
  • 2 teaspoons Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • teaspoon Salt (or as per taste)
  • ¼ cup Water
  • 10 count Curry Leaves (optional)
  • 3 tablespoons Cooking Oil  (for stove top method)
  • 1 teaspoon Cooking Oil (for air-fryer method)


PREP WORK(common for both methods):

  • Wash the whole arbi / chamadumpa thoroughly 3-4 times.
    Steam Cook them in a pressure cooker by adding¼ cup of water for 3 whistles.
  • When pressure is released, peel the skin off and cut them into cubes.


  • Put a frying pan on stove top under medium flame, add the oil and all 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!


  • 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 arbi fry into a serving bowl. Done!


Please see the MAIN POST for recipe with step wise PICS & TIPS!
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