Sireesha Chaama Dumpa Fry, also known as Colocasia (Taro Root) Fry, is a delicious, gluten-free and vegan South Indian dish that is crispy, spicy, and full of flavor.
Chaama Dumpa is a good source of dietary fiber and resistant starch, which helps with digestion and gut health. However, it should be cooked properly to remove any potential irritation-causing compounds.
Variations:
Healthier Version: Instead of frying in oil, air-fry or bake the taro root for a crispy texture with less oil. Nutty Twist: Sprinkle roasted peanuts or sesame seeds for added crunch and flavor.
Feel free to explore my other Arbi / Chaama dumpa / Chaama gadda recipes as well!
- Arbi/Chamagadda Masala
- Chama Aaku Pakodi | Arbi Leaf (Colocasia Leaf) Pakora
- Chamagadda Pulusu/Arbi Pulusu
- Chaama aaku Potlalu | Arbi/Taro/Colocasia Leaf Potli
I would love to know if you made this Chaama Dumpa Fry. Tag me on Instagram or Facebook and please give it a star rating below!
Rating: 5 out of 5.
Chaama Dumpa Fry | Arbi Fry
Ingredients
- 25 chaama gaddalu / arbi small to medium sized
- oil to deep fry
- 3 tbsp dry coconut
- 3 tbsp red chili powder
- 1½ tbsp salt
- 2-3 garilic cloves
Instructions
- Wash the colocasia well and boil it in a sauce pan until it becomes soft but firm. or pressure cook for 2 whistles.
- Grind dry coconut, red chilly powder, garlic and salt. Keep the powder aside.
- Once cooled, peel the skin and cut it into thin round slices.
- Heat the oil on medium heat, add the sliced arbi and fry on medium high heat. Stirring frequently tossing them up and down for even cooking.
- Cook for 10 minutes until they start crisping up.
- Decrease Heat to Low at the End: Fry for another 30-45 seconds on low to turn golden and extra crispy.
- You can hear the crispy rattling sound while stirring. You can break one of the pieces and see if it is breaking firmly.
- Remove and drain excess oil on a paper towel or take them in a pan.
- While still hot, sprinkle salt, chili powder, and coconut ground powder from step 2 as per taste.
- Mix well and cool completely before storing them in an air tight container to keep crispiness.
- Enjoy your crispy arbi chips with tea or as a side dish with hot and steamy rice!
Notes
- Choose peanut oil, sunflower oil, or mustard oil for the best crispiness.
- Stir gently while frying to ensure even cooking.
- Don’t Fry Too Long: Thin slices crisp up fast; remove once they turn light golden (they darken slightly after removal).
- You can see the foam just before they are done, at that time, stir frequently on low.
Step by Step Photo Instructions
- Wash the colocasia well and boil it in a sauce pan until it becomes soft but firm. or pressure cook for 2 whistles.
2. Grind dry coconut, red chilly powder, garlic and salt. Keep the powder aside.
3. Once the arbi is cooled, peel the skin and cut it into thin round slices.
4. Heat the oil on medium heat, add the sliced arbi and fry on medium high heat. Stirring frequently tossing them up and down for even cooking.
5. Cook for 10 minutes until they start crisping up.
6. Decrease Heat to Low at the End: Fry for another 30-45 seconds on low to turn golden and extra crispy.
7. You can hear the crispy rattling sound while stirring. You can break one of the pieces and see if it is breaking firmly.
8. Remove and drain excess oil on a paper towel or take them in a pan.
9. While still hot, sprinkle salt, chili powder, and coconut ground powder from step 2 as per taste.
10. Mix well and cool completely before storing them in an air tight container to keep crispiness.
11. Enjoy your crispy arbi chips with tea or as a side dish with hot and steamy rice!
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