arbi cutlet recipe – arbi or colocasia is one root vegetable that i make often and we don’t even get bored or tired of it. you can make it crispy fried arbi recipe or add it to yogurt & make a mild vrat ki dahi arbi or even make a spicy dahi wali arbi curry. i even have a no onion no garlic arbi masala for the vrat/fast.
this is now an easy and healthy version of arbi cutlet. i have pan fried the arbi with less oil and then added all my favorite spice powders to it. drizzled some lemon juice and we had a crispy, tangy and mildly spiced arbi.
the arbi cutlet can also be served as a starter and can be snacked at any time. i served the arbi with coriander chutney.
since this is a navratri fasting/vrat recipe, i have used rock salt. but when not making for fast, then you can add black salt or regular salt.
if you are looking for more navratri recipes then do check:
INGREDIENTS FOR arbi cutlet
- 10-12 colocasia roots (arbi)
- 1 teaspoon red chilli powder (lal mirch powder)
- 1 teaspoon roasted cumin powder (bhuna jeera powder)
- ½ teaspoon dry mango powder (amchur powder) - optional
- 1 or 2 teaspoon chaat masala
- ½ or 1 teaspoon lemon juice
- rock salt or black salt
- some fresh coriander leaves for garnishing
HOW TO MAKE arbi cutlet
boiling and peeling arbi
- wash and rinse the arbi well to get rid of the soil and mud.
- boil the arbi in a pan or pressure cooker with some salt & water till they are completely cooked.
- drain them.
- when warm or cool, peel the arbi.
frying arbi to make arbi cutlet
- now take each piece and flatten it in between your palms.
- heat a tava or frying pan.
- drizzle some oil on the pan.
- pan fry the arbi till golden brown and crisp on both sides.
making arbi cutlet
- in a small bowl, take all the dry spice powders and mix them.
- now toss the pan fried crisp arbi in the dry spice powders mixture.
- add some lemon juice from top.
- garnish arbi cutlet with chopped coriander leaves.
- serve arbi cutlet hot or warm with coriander chutney or sweet chutney
- when making the arbi cutlet for fast, add rock salt or sendha namak.
- you can also shallow fry or deep fry for a more crispier version.