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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arbi cutlet
Ingredients
- 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
Instructions
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
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.
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.
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.
As usual, really nice.
thanks runita.
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. 🙂
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 🙂
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.
We do fasting before Diwali, I will definately give a try at that time!
Never tried Arbi in cutlets… These look so good!