How to make Arbi Cutlets - When you eat these delicious cutlets you won’t believe it is ever so easy to make.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia, Ghee (घी)

Cuisine : Indian

Course : Snacks and Starters

Arbi Cutlets Recipe Card

Arbi Cutlets

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Arbi Cutlets checkout Patra, Patra, Arbi Ke Kabab, Punjabi Fried Arbi . You can also find more Snacks and Starters recipes like Noodle Rolls with Chicken, Barbecue Chicken Wings, Pesto Quesadillas, Palak Aur Moong Kay Dahi Wade.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Arbi Cutlets Recipe

  • Colocassia boiled, peeled and mashed 10-12

  • Ghee 1 tablespoon

  • dried mango powder (amchur) 1 teaspoon

  • Black salt (kala namak) 1 teaspoon

  • Chaat masala 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Oil ¼ cup

  • Fresh coriander 1 tablespoon

  • Dry mango powder (amchur) 1/4 teaspoon

  • Black peppercorns crushed 3-4

  • Chaat masala 1 teaspoon


Step 1

Press colocassia between your alms.

Step 2

Put lemon juice, dried mango powder, black salt, chaat masala, red chilli powder and cumin powder in a bowl and mix well.

Step 3

Heat oil in a non-stick pan, add colocassia and shallow-fry till crisp on both sides.

Step 4

Drain colocassia and put in the bowl with the spices and mix well so that all the colocassia are well coated with the spices.

Step 5

Garnish with coriander leaves. Arrange them on a serving plate and serve hot with a dip.