How to make Crispy Arbi Tukras - Arbi stuffed with paneer mixture coated with suji and besan and deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia (arbi) , Cottage cheese

Cuisine : Fusion

Course : Snacks and Starters

Crispy Arbi Tukras Recipe Card

Crispy Arbi Tukras

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Snacks and Starters recipes like Baked Cheese Prawns, Paneer Lollies, Apple Strudel Muffins, Tandoori Subz Shaslik - Grill Pan.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Crispy Arbi Tukras Recipe

  • Colocassia (arbi)  15-16

  • Cottage cheese

  • Paneer (cottage cheese) grated 1 cup

  • Onion finely chopped 1 small

  • Carom seeds (ajwain) 1/2 teaspoon

  • Onion seeds (kalonji) 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Dry mango powder (amchur) 3/4 teaspoon

  • Salt to taste

  • Oil 1 teaspoon


  • Semolina (rawa/suji) 3 tablespoons

  • Gram flour (besan) 3 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Garam masala powder 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • To Dip

  • Milk 1/2 cup

  • To Serve

  • Chaat masala 1/2 teaspoon


Step 1

Boil the arbi in plenty of water. Drain and cool. Peel and slit them lengthways Mix paneer, onion, carom seeds, onion seeds, cumin powder, coriander powder, dry mango powder, salt and one teaspoon oil and stuff this mixture into the slits.

Step 2

For coating mix semolina, gram flour, coriander leaves and garam masala powder in a plate. Heat sufficient oil in a kadai.

Step 3

Dip each arbi in milk, roll in semolina-gram flour mixture and slide into the hot oil. Deep fry till golden in colour. Drain and place on an absorbent paper. Serve hot sprinkled with chaat masala.