How to make Punjabi Fried Arbi -

Fried colocassia, yummy and crispy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Colocassia, Cornflour

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Punjabi Fried Arbi checkout Arbi Cutlets, Patra, Patra, Arbi Ke Kabab . You can also find more Snacks and Starters recipes like Breakfast Yogurt Cups Kombdiche Dangar Barley and Chicken Nuggets Pani Puri Popcorn

Punjabi Fried Arbi

Punjabi Fried Arbi 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 : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Punjabi Fried Arbi Recipe

  • Colocassia boiled and peeled 500 grams

  • Cornflour 1 teaspoon

  • Red chilli powder (deghi mirch) 1 teaspoon

  • Salt to taste

  • Black salt (kala namak) 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Mint leaves 1/2 teaspoon

  • Oil to deep fry

  • Cornflour/ corn starch 1/4 cup

  • Black pepper powder 1/2 teaspoon

  • Cornflour/ corn starch crushed 1 cup


Step 1

In a large bowl mix together amchur, red chilli powder, salt, black salt, coriander powder and mint powder.

Step 2

Add arbi to this and mix well so that the mixture coats all the arbi. Heat sufficient oil in a non-stick kadai.

Step 3

In another bowl mix cornflour with salt, black pepper powder and little water to make a thick batter. Keep the crushed cornflakes/breadcrumbs in a plate.

Step 4

Dip the boiled arbi in the cornflour batter and then roll in the crushed cornflakes/breadcrumbs so that the arbis are well coated.

Step 5

Slide them into the hot oil and deep fry till crisp and golden. Drain on absorbent paper and serve hot.

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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.