Arbi Amritsari

Colocassia cooked the Amritsari style. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Colocassia (arbi), Garlic paste
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Arbi Amritsari

  • 250 grams Colocassia (arbi) boiled and peeled
  • 1 tablespoon Garlic paste
  • 1 tablespoon Ginger paste
  • 1/2 tablespoon Carom seeds (ajwain)
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 1 1/2 tablespoons Kashmiri red chillies, paste
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Vinegar
  • 1 1/2 tablespoons Coriander powder
  • 1 tablespoon Refined flour (maida)
  • 4 tablespoons Gram flour (besan)
  • to deep fry Oil
  • 1 tablespoon Chaat masala
  • 1/2 tablespoon Kashmiri red chilli powder
  • 1/2 tablespoon Dried fenugreek leaves (kasoori methi)


  1. Press the boiled colocassia between your palms and flatten them.Combine the garlic paste, ginger paste, carom seeds, salt, turmeric powder, red chilli paste and garam masala powder in a bowl.
  2. Add the colocassia and vinegar and mix well.
  3. Add half tablespoon coriander powder and refined flour and mix again.
  4. Add the gram flour and mix well.
  5. Sprinkle little water so that the masalas coat the colocassia well.
  6. Heat sufficient oil in a kadai and deep-fry the colocassia on medium heat, till golden brown.
  7. Drain on absorbent paper.Mix the chaat masala, remaining coriander powder, red chilli powder and dried fenugreek leaves and sprinkle the mixture on the fried colocassia.
  8. Serve hot.

Nutrition Info

Calories 745
Carbohydrates 87.9
Protein 18.9
Fat 35.3
Other Fiber Zinc- 2.4mg