arbi cutlet recipe, how to make arbi cutlet for navratri vrat or fast

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arbi cutlet recipe

arbi cutlet recipe - spiced crispy pan fried arbi or colocasia roots. vegan & gluten free recipe.

4.5 from 2 votes
total time:

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 or add it to yogurt & make a mild arbi yogurt curry or even make a spicy arbi curry. i even have a no onion no garlic arbi masala for the vrat/fast.

arbi cutlet recipe

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.

arbi cutlet vrat recipe

if you are looking for more navratri fasting recipes then do check:

arbi cutlet recipe details below:

arbi cutlet recipe
4.5 from 2 votes

arbi cutlet recipe

arbi cutlet recipe - spiced crispy pan fried arbi or colocasia roots. vegan & gluten free recipe.
course snacks
cuisine indian
prep time 20 minutes
cook time 10 minutes
total time 30 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

  • 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 recipe

boiling and peeling arbi:

  1. wash and rinse the arbi well to get rid of the soil and mud.
  2. boil the arbi in a pan or pressure cooker with some salt & water till they are completely cooked.
  3. drain them.
  4. when warm or cool, peel the arbi.

frying arbi:

  1. now take each piece and flatten it in between your palms.
  2. heat a tava or frying pan.
  3. drizzle some oil on the pan.
  4. pan fry the arbi till golden brown and crisp on both sides.

making arbi cutlets:

  1. in a small bowl, take all the dry spice powders and mix them.
  2. now toss the pan fried crisp arbi in the dry spice powders mixture.
  3. add some lemon juice from top.
  4. garnish arbi cutlet with chopped coriander leaves.
  5. serve arbi cutlet hot or warm with coriander chutney or sweet chutney

recipe notes

  • 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.

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Founder, Designer, Recipe Developer, Food Photographer ||

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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11 comments/reviews

  1. Hi Dasanna,

    Have a query aren’t we suppose smash arbi and mix all spices and than make pattice ??

    • thats another kind of cutlet or patties. this is another version. as it is arbi is so soft, that there is no need to mash it. just press and flatten it and then fry. in the other version, you may need to add some flour to get rid of the softness and stickiness.

  2. This sounds great and I’m definitely going to try it next week. My cook only knows one way of cooking arbi, and although it’s yum, i’m a little tired of it now. This’ll be a welcome change from that.

  3. As usual, really nice.

    • thanks runita.

  4. The first i did when I saw this recipe was to call my mom and ask “can we eat arbi in vrat?”. I seriously dint know that. I have to try this recipe now. Any change from aloo would be nice and tempting. Thanks for sharing the recipe. 🙂

  5. I can see you love arbi so much. An aunt of mine makes this too, but she deep fries the flattened arbi. It is a versatile vegetable like potatoes too and you make a good use of it 🙂

  6. What a beautifully presented cutlet, Dasana! I’m curious if I can find dry mango powder… that sounds so interesting and I want to have it in my pantry! 🙂

    • hi nami, you should be able to get dry mango powder in any indian or asian store.

  7. We do fasting before Diwali, I will definately give a try at that time!

  8. Never tried Arbi in cutlets… These look so good!

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