Roasted Arbi (Taro) Roast
Oven-roasted arbi (taro) with ajwain, cumin, sendha namak, black pepper, amchur, and a light rice flour dusting. A low-oil vrat-friendly arbi roast with creamy centers and crisp edges.
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
Itchiness: Oil or gloves for peeling; cook through; finish with amchur or lemon. Undercooked arbi is the usual cause of a scratchy tongue.
Vrat vs everyday: Fasting batches stick to sendha namak, peanut oil or ghee, ajwain, cumin, pepper, and amchur. Skip onion, garlic, and regular table salt. On other days, turmeric, chili powder, and chaat masala are fair.
Oil amount: One to one and a half tablespoons for 500 g is enough when the tray is hot and uncrowded. More oil makes the roast greasy, not crispier.
Make-ahead: Boil, peel, and slice up to a day ahead. Store covered in the fridge. Dry again before oiling and roasting.
Storage: Leftovers keep in an airtight container in the fridge up to 2 days. Re-crisp in a hot oven or air fryer 4 to 5 minutes. Freezing softens the texture, so I skip it.
Tried this recipe?Let us know how it was!