Arbi (Taro Root) Chips Recipe

Most of the vrat recipes I have shared earlier were non-fried. Even the most commonly fried sabudana vada or aloo tikki, I make in appam pan to avoid deep frying. But this time my rationale for sharing this fried arbi recipe for Navratri was that if someone is going to observe a fast for 9 days straight, then they may not mind such a snack once in a while. Plus these taro root chips don’t soak up too much oil unlike say sabudana vada or aloo tikki.

Fried Arbi Recipe / Taro Root Chips
Arbi Chips Served on a White Plate

I made these arbi chips in summer and yet they didn’t feel oily to taste. My family and most importantly Devansh, my kiddo, enjoyed the crispy arbi chips to the core. Another vegetable that’s allowed during Navratri that tastes good in chips form is sweet potato. I sometimes make them for my kiddo in French fries shape as sweet potatoes are a lot more nutritious than regular potatoes. So when kids ask for French fries, serve them arbi chips or Sweet potatoes fries instead. They enjoy it just as much and you will too; trust me. :)

I have carried these chips to eat in the car too and Devansh ate them readily despite them having gone a bit limp in the tiffin. So, this snack also makes a good tiffin box option.

You can view all Navratri recipes shared on my blog here. I have shared one more arbi recipe before, that of sukhi arbi sabzi, but that is not a vrat recipe. I make sukhi arbi using vrat ingredients as well but I am yet to share that recipe. Soon I hope. Meanwhile, here’s the fried arbi recipe for Navratri.

Watch Arbi Chips Recipe Video Here

Fried Arbi | Taro Root Chips

Arbi (Taro Root) Chips Recipe

Print Recipe
Arbi chips make for an interesting, chatpata snack. So here's a simple, fried arbi recipe if you're looking for a snacky Navratri recipe or a tiffin recipe.
Course Snacks, Starters
Servings 2 people


  • Approx 300 gms arbi taro root
  • red chili powder to taste
  • pepper powder to taste
  • salt or sendha namak to taste
  • oil for deep frying


  • Wash arbi thoroughly and then pressure-cook it. (This is how I cook it in pressure cooker: Heat some water in the cooker and then add a steel container with arbi in it. Close the lid of the cooker and cook on medium-high heat till one whistle. Turn off heat and allow pressure to settle.)
  • Allow the arbi to cool and then refrigerate for about an hour. (This is to prevent arbi from getting sticky.)
  • After an hour take it out of the fridge, bring to room temperature and then peel. (Use a knife or a peeler to remove the first segment of skin. Then you can just remove the remaining with your hands.)
  • Cut into slices.
  • Heat oil in a kadai (deep pan/wok), and when the oil is hot, add arbi slices.
  • Turn the slices intermittently to ensure they get cooked properly from both sides.
  • Transfer the arbi chips onto a plate lined with paper towels, and then add in the next batch of arbi slices in the kadai for frying. (I had to fry arbi in 3 batches.)
  • Season with salt, red chili powder, and black pepper powder. (Red chili powder can be slightly more than black pepper powder, but the quantity depends on your preference.)



  • Arbi should not overcook as it becomes sticky otherwise. The chips then will not turn out crispy.
  • Fry arbi on high heat to get crisp chips.
  • It is best to avoid non-stick pans while cooking on high temperatures. I mostly use iron kadai for deep frying.

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