How to make Arbi Ke Kabab -

Crisp and spicy, deliciousness personified.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Colocassia (arbi) (अर्बी ),

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Arbi Ke Kabab checkout Arbi Tikki, Arbi Seekh Kabab-SK Khazana, Chilli Arbi-SK Khazana, Arbi Tuk- Sk Khazana . You can also find more Snacks and Starters recipes like Karare Baingan Papad Paneer Pops Honey Cherry Energy Bars Lehsooni Aloo Tikki

Arbi Ke Kabab

Arbi Ke Kabab Recipe Card


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.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Arbi Ke Kabab Recipe

  • Colocassia (arbi) 15-20

  • Cumin seeds 1 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Ginger chopped 1 tablespoon

  • Green chillies chopped 2 tablespoons

  • Fresh mint leaves 10-12

  • Salt to taste

  • Chaat masala 1 teaspoon

  • Crushed black peppercorns 1/2 teaspoon

  • Oil to shallow fry

  • Onion rings for garnish

  • Green capsicum thin strips for garnish

  • Red capsicum thin strips for garnish

  • Yellow capsicum thin strips for garnish


Step 1

Heat sufficient water in a deep non stick pan, add colocassia and boil till soft. Cool, peel and mash. Dry roast cumin seeds and carom seeds till fragrant. Cool, transfer into a mortar and crush.

Step 2

Place ginger and green chillies in a deep bowl. Chop mint leaves and add. Add mashed colocassia, salt, chaat masala, cumin-carom seed powder and crushed black peppercorns and mix well with greased hand.

Step 3

Heat a little oil in a non stick pan. Shape the mixture into even sized round kababs. (You can make the kababs in advance and keep them in the refrigerator till it is time to shallow fry.)

Step 4

Shallow fry the kababs, turning sides, till evenly golden and crisp on both sides.

Step 5

Serve hot garnished with onion rings and thin strips of green, red and yellow capsicum.

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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.