Arbi fry

(The above illustration is of the raw banana fry that I prepared and I recommend the same recipe for Arby Fry. Shall update the pictures as I go along).

Arbi Fry

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 250 gms. Arbi
  • ½ tsp ginger garlic paste
  • 1 to 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 3 to 4 tbsp. rice flour
  • 2 tbsp. corn flour
  • Salt to taste
  • ¼ cup curry leaves for garnish
  • Oil for frying


  1. Boil, peel and slice the arbi horizontally into thin slices. 
  2. Mix the ginger garlic paste, chilli & turmeric powder, rice flour, corn flour, vinegar and salt and make a thick paste using as much water as required.
  3. Mix the slices with the batter. 
  4. Heat oil for deep frying, when hot reduce flame and fry in small batches till crisp and golden.
  5. Drain on kitchen towel. 
  6. Fry the curry leaves in the hot oil for a minute and remove.
  7. Garnish the fried arbi with the curry leaves and serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry raw bananas, egg plant, zucchini, bread fruit, potatoes, yam, mushrooms, etc.

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