How to make Arbi Cutlets Recipe - 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 (arbi) ( अर्बी ) , Lemon juice ( नींबु का रस )

Cuisine : Sindhi

Course : Starter

Arbi Cutlets

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

For more recipes related to Arbi Cutlets checkout Arbi Ke Kabab , Bharwan Arbi . You can also find more Starter recipes like Masala Fish Fry, Ginger Garlic Crispy Chicken, Apricot Chicken on Skewers, Tandoori Crabs. Or try out these recipes from Sindhi Cuisine like Sai Bhaji, Tamate Ji Curry, Bharwan Karela, Bhugi .

Arbi Cutlets Recipe Card

Arbi Cutlets

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Arbi Cutlets

  • Colocassia (arbi) boiled, peeled and mashed 10-12

  • Lemon juice 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.