How to make Arbi Ke Khaje -

Piquant and crisp, these colocassia fritters are simply irresistible.

Sanjeev Kapoor

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

Main Ingredients : Colocassia roots (arbi), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Lemon Star Cookies Stuffed Omelette Roll Sikkim puri kabab Caramel Chicken Wings

Arbi Ke Khaje

Arbi Ke Khaje Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Arbi Ke Khaje Recipe

  • Colocassia roots (arbi) boiled and peeled 16

  • Oil 2 tbsps + for deep-frying

  • Salt to taste

  • Rice flour 3/4 cup

  • Green chillies 4

  • Curry leaves 20

  • Onions finely chopped 2 medium

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Kashmiri red chilli powder 2 teaspoons

  • Coriander-mint chutney 2 tablespoons


Step 1

Heat sufficient oil in a kadai.

Step 2

Put the colocassia roots in a bowl, add salt and rice powder and mix well. Slide into hot oil, one by one, and deep-fry till golden and crisp.

Step 3

Slit and finely chop green chillies. Heat 2 tbsps oil in a non-stick wok, add curry leaves and onions and sauté.

Step 4

Drain colocassia roots on absorbent paper, fold the paper and press lightly.

Step 5

When onion turns golden, add green chillies, colocassia roots, coriander powder, cumin powder, chaat masala, red chilli powder and salt and mix well.

Step 6

Add coriander-mint chutney and mix well. 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.