Arbi fry or Chamadumpala Vepudu
|Published||Aug 9, 2008||Cooking Time||1 hour|
|Recipe Type||Veg-Main||Preparation Time||40 Minutes|
|Ingredient||Other||Standing Time||1 hour|
Recipe of Arbi fry or Chamadumpala Vepudu
|Ginger Garlic Paste||1||Teaspoons|
|Gram Flour Or Besan||4-5||Tablespoons|
|Red Chilli Powder||to taste||To Taste|
|Salt||to taste||To Taste|
1. Wash the Arbi thoroughly, boil and peel them. (use small sized arbis. If you have big ones, can cut them into pieces and use) 2. In a mixing boul add gram flour, turmeric, gingergarlic paste, hing, red chilli powder and salt. Mix well. Now add the boiled arbi to this mixture and mix well so that the arbis are coated properly with the gram flour mixture on all sides. 3. In a non stick pan pour oil and heat it. When the oil is medium hot add the arbis and excess gram flour mixture. Mix well, cover the pan with a lid and fry it on a low flame. Occassionally stir or turn the arbis. And fry them until they are done from all sides. When the dish is ready the arbis are nicely crispy with the besan coating and the excess besan mixture turns to be crispy powder.
Do not fry them on high temperature.
Posted Aug 9, 2008