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:
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- 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 (edible and food grade) or black salt
- some fresh coriander leaves for garnishing
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.