During Navratri week I used to make arbi the way my mom does: a covered pan, a few tablespoons of ghee, and constant stirring so the rounds browned without sticking. One busy Tuesday I boiled a batch ahead, tossed it with oil and sendha namak, and slid the sheet into a hot oven while the khichdi simmered. The edges crisped the same way, and I did not stand over the stove.
This arbi roast, also called Roasted Arbi (Taro) Roast, is that tray method: tender boiled arbi (taro / colocasia) cut into thin coin rounds, dusted with a little rice flour, then coated with ajwain, cumin, black pepper, amchur, and rock salt, and roasted until golden. You get classic sookhi arbi texture with about 1 to 2 tablespoons of oil total. Use peanut oil or ghee and sendha namak for vrat, and keep the air fryer path for smaller batches.
Let’s make a sheet together. Once the arbi is boiled just tender and patted dry, the oven does the roasting work.
What is arbi (taro)?
Arbi is the Hindi name for taro root, also called colocasia. In Tamil you will hear seppankizhangu, and in some Sindhi homes kachalu. The tubers look a little like small potatoes with a hairy skin. Inside, the flesh is cream-colored and starchy, and it turns soft and mildly sweet when cooked through.
Arbi shows up on many Navratri and Ekadashi menus as farali arbi / vrat wali arbi because it works with fasting spices: sendha namak, ajwain, cumin, black pepper, and amchur or lemon. Families differ on chili and hing, so check your own rules. Outside fasting weeks, the same roast works as a dry sabzi next to dal and roti.
If you already make air fryer suran fries for a crisp vrat snack, think of this arbi roast as the softer coin-style cousin on the same plate. For a fuller fasting meal, serve it beside jowar sabudana khichdi.
Test note: Boil until a knife slips in with light resistance, not until the center collapses. On my stove, medium arbi take about 12 to 15 minutes in simmering water, or 1 whistle on medium in a pressure cooker with enough water to cover. Overboiled arbi mash when you toss them with oil. Underboiled pieces stay chalky in the middle even after roasting.
Why you’ll love this arbi roast
- Oven or air fryer crisp without deep-frying or constant pan stirring
- Vrat-friendly path with sendha namak, peanut oil or ghee, no onion or garlic
- Gluten-free and easy to keep vegan with oil instead of ghee
- Creamy centers with browned edges (classic sookhi arbi feel)
- Make-ahead boil: keep peeled rounds in the fridge, roast when you need them
How to handle arbi without the itch
Raw arbi can leave an itchy film on your hands and, if undercooked, a scratchy feeling on the tongue. I oil my palms lightly or wear gloves before peeling. Cook the tubers fully before you roast. A finish of amchur or lemon after roasting also helps.
If a piece still feels sticky after boiling, rinse briefly under cool water, then pat completely dry. Wet arbi steams on the tray and never browns.
Oven vs air fryer arbi roast
Oven (default): Best for a full pound of arbi. Spread in a single layer at 400°F (200°C) for 20 to 25 minutes, flipping once, until edges are deep golden.
Air fryer: Best for half a batch. 360°F to 380°F (180°C to 190°C) for 12 to 16 minutes, shaking halfway. Crowding softens the crust, so cook in two rounds if needed.
Stovetop finish (optional): If you miss the pan-roast taste, give already-roasted pieces 2 to 3 minutes in a hot, lightly oiled tawa to blister a few more spots.
Perfect for
- Navratri, Ekadashi, and other upvas thalis
- A low-oil swap for ghee-heavy pan-fried arbi
- Pairing with sama rice or sabudana khichdi and plain yogurt
- A dry side next to soft dishes like healthy avial with coconut yogurt on non-strict days
- Everyday dinners with table salt and a pinch of chaat masala after roasting
Tips for crisp roasted arbi
- Stop the boil early. Tender-firm is the goal. Mushy arbi will not hold round shapes.
- Cool before peeling. Hot arbi tear; cooled skins slip off more cleanly.
- Dry thoroughly. After peeling and slicing, pat both faces of each round. Moisture is the enemy of browning.
- Light rice flour dusting. One tablespoon clings to the oil and helps the edges crisp without a heavy batter.
- Single layer. Overlap steams the arbi. Use two trays if you must.
- Season after a light oil coat. Oil first, then flour and spices, so amchur and pepper stick instead of falling onto the parchment.
- Mistake + fix: If a batch turns soft after sitting, return it to a hot oven or air fryer for 4 to 5 minutes. Next time, roast a little longer and serve immediately.
Roasted Arbi (Taro) Roast
Equipment
- Pot or pressure cooker
- Disposable gloves recommended for peeling
- Mixing bowl
- Clean kitchen towel
- Sheet pan lined with parchment, or air fryer basket
Ingredients
For the arbi
- 500 g arbi (taro root / colocasia) scrubbed
- water for boiling
- 1-1 1/2 tablespoons peanut oil or melted ghee
- 1 tablespoon rice flour for crisp edges
- 3/4-1 teaspoon rock salt (sendha namak) to taste; use regular salt on non-fasting days
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon cumin seeds lightly crushed, or 1/2 tsp cumin powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon dry mango powder (amchur) or 1 to 2 tsp lemon juice at the end
- 1-2 green chilies finely chopped; optional; skip if your vrat rules exclude them
- 1 tablespoon chopped cilantro optional
Everyday (non-vrat) extras, optional
- pinch turmeric optional
- 1/4 teaspoon red chili powder or coriander powder optional
- pinch chaat masala after roasting; optional
To serve
- lemon wedges
- plain yogurt or farali curd optional
Instructions
Boil and prep the arbi
- Scrub the arbi. Place in a pot, cover with water, and simmer 12 to 15 minutes until a knife meets light resistance in the center. Or pressure-cook for 1 whistle on medium with water to cover, then release naturally for a few minutes.
- Drain. Cool until you can handle them. Oil your hands or wear gloves, then peel. Discard any fibrous or dark spots.
- Slice into rounds about 1/3 inch thick. Pat both sides completely dry with a towel.
Season and roast
- Heat the oven to 400°F (200°C). Line a sheet pan with parchment.
- Toss the dry arbi with peanut oil or ghee so every piece looks lightly shiny.
- Sprinkle on the rice flour, then add sendha namak, ajwain, cumin, black pepper, amchur, and green chili if using. Toss gently so the rounds do not break.
- Spread in a single layer. Roast 20 to 25 minutes, flipping once halfway, until the edges are deep golden and a few spots look crisp. Taste one piece; add a pinch more salt or a squeeze of lemon while hot.
- Optional: finish with cilantro. Serve immediately with lemon and yogurt.
Air fryer option
- Preheat the air fryer to 370°F (185°C). Arrange seasoned arbi in a single layer (work in batches). Air fry 12 to 16 minutes, shaking halfway, until golden and crisp at the edges.
Notes
How to serve
Pile the roast next to plain yogurt and lemon. For a Navratri plate, add jowar sabudana khichdi or sama rice, and keep air fryer suran fries on the snack side when you want another crisp root vegetable. When you want a soft coconut contrast on a regular dinner table, healthy avial with coconut yogurt sits nicely beside this dry roast. Pair with a makhana cashew curry once that recipe is on your menu for a fuller vrat thali.
FAQs
Q1. Do I need to boil arbi before roasting?
Yes for this method. Boiling (or pressure-cooking) until tender-firm cooks the center safely and keeps the roast from staying chalky. Raw cubes in a hot oven take longer and cook unevenly.
Q2. Why does arbi make my hands itch, and how do I stop it?
The sap can irritate skin. Wear gloves or rub a little oil on your hands before peeling. Wash tools after. Fully cooked arbi with an acidic finish (amchur or lemon) is kinder on the tongue.
Q3. Is arbi allowed in Navratri / vrat?
In many households, yes, when you use sendha namak and fasting-approved oil or ghee. Confirm chili, hing, and spice rules with your family tradition.
Q4. Can I make arbi roast in the air fryer?
Yes. See the air fryer option above. Keep a single layer and shake halfway so both sides brown.
Q5. How do I keep roasted arbi crispy?
Dry the slices well, dust with rice flour after oiling, roast in a single layer, and serve hot. Leftovers soften in the fridge; a short reheat in the oven or air fryer brings the edges back.
Q6. My arbi turned mushy. What went wrong?
Usually the boil ran too long. Next time pull them when a knife meets light resistance. Handle gently when tossing with oil so the rounds stay intact.
Closing
This arbi roast is the fasting side I reach for when I want sookhi arbi without a pan full of oil. Keep a boiled batch in the fridge during Navratri week and you can roast a tray in about 25 minutes whenever the khichdi is ready.
If you try it, tell me in the comments: oven tray or air fryer basket for your arbi roast?
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