Seppankizhangu / Arbi chips recipe
Seppankizhangu / Arbi chips recipe. Crispy, spicy and flavourful with all the spices we add. Perfect accompaniment or snack by itself.
- Seppankizhangu – 8 Arbi
- Oil – to deep fry
To grind to powder
- Dry coconut – 1 tbsp Dessicated or kopra
- Red chilli – 3
- Coriander seeds – 1 tsp
- Salt – as needed
In pressure cooker, add water enough to immerse the arbi fully and pressure cook for 1 whistle. You can alternatively boil with lots of water in an open pot too. Either way, take care not to over cook arbi. Just enough to peel the skin. Cool down and peel the skin.
Slice it into more or less equal thickness rounds using a knife (You can use egg slicer too if you have). Heat oil and add the sliced rounds.
Cook both sides until golden and crisp. Regulate the heat so that it doesn’t get burnt and gets evenly browned. Drain in paper towel.
Powder the items given under ‘To grind’ table.
Add it to the fried arbi and toss in a hot pan for a minute to coat all the arbi.
- Make sure arbi is not over cooked, otherwise may not turn out good looking.
- If you have fresh coconut grating only, you can roast and get rid of moisture and use in the recipe.
- Use red chilli powder (1 tsp) and coriander seeds powder (2 tsp) if you want to avoid grinding part.