Arbi Cutlets Recipe - Crunchy deep fried arbi tikkis.

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Main Ingredients : Colocassia (arbi), Ghee

Cuisine : Punjabi

Course : Starter

Arbi Cutlets

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Arbi Cutlets Recipe - How to make Crunchy deep fried arbi tikkis


Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Colocassia (arbi) boiled, peeled and mashed15-20

  • Ghee 1 1/2 tbsp for shallow frying

  • Cumin seeds 1/2 teaspoon

  • Ginger chopped 1 inch piece

  • Garlic chopped 3-4 cloves

  • Carom seeds (ajwain) 1/2 teaspoon

  • Green chillies chopped 2

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Dry mango powder (amchur) 1/4 teaspoon

  • Black peppercorns crushed 3-4

  • Chaat masala 1 teaspoon


Step 1

Heat one and half tablespoons ghee in a non stick kadai and add cumin seeds. When it changes colour add ginger and garlic and sauté. Add carom seeds and sauté for another minute.

Step 2

Add green chillies and garam masala powder and mix. Add colocassia and sauté for two to three minutes. Add salt, dried mango powder and crushed peppercorns and sauté till the mixture leaves the side of the kadai.

Step 3

Remove from heat and set aside to cool. Divide the mixture into sixteen equal parts and shape them into tikkis. Heat a little ghee in a non stick pan, place few tikkis at a time on it and shallow-fry till golden on both sides.

Step 4

Drain on absorbent paper. Serve hot sprinkled with chaat masala.