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Arbi ki chaat
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Arbi ki Chaat / Colacasia Fry

Easy recipe using colacasia / arbi.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Snack for fasting
Cuisine: Indian
Servings: 2
Author: Sonal Gupta @ simplyvegetarian777


  • Arbi / Taro - 6 to 7 medium
  • Oil - 1 tbsp
  • Cumin powder dry roasted - 1/2 tsp. Refer notes on how to make it at home.
  • Black pepper powder - 2 fat pinches
  • Cloves powder - a small pinch
  • Salt to taste. I used Sendha namak or rock salt.
  • Green chili - 1 small chopped fine
  • Ginger - 1 small piece sliced thin
  • Cilantro / Coriander leaves - 2 tbsp chopped fine
  • Lemon juice of a small lemon


  • Wash the Arbi / Taro Roots. Pressure cook them with their peel in little water for 1&1/2 whistle. Switch off the flame. Once the pressure is released, open the cooker, drain water. Set the boiled Arbi aside. Cool them for 10 minutes. Peel them. We are looking for partially boiled taro roots. They should not be mushy after pressure cooking. We want a sturdy texture at touch.
  • Heat the oil in pan. Meanwhile cut the boiled and peeled Arbi into thin discs. You may slice these like potato fries as well.
  • Lower the flame to medium high and place the cut Arbi pieces in the pan. Space them out evenly. Cook them from both the sides till they crisp up. Look at the pictures below. It will take good 6-7 minutes.
  • Place these crisp slices of Arbi in the mixing bowl.
  • Add all the above ingredients as mentioned above to the bowl. Toss them together.
  • Serve warm. You may add a little bit of green cilantro chutney and pomogrenate pearls as well.


Use of pressure cooker is a good practice. It saves time, energy and is more efficient.
How to make Roasted Cumin Powder - Dry roast the cumin seeds on low flame till toasted. Cool them to room temperature. Grind into fine powder and store in air tight container. It is a great addition to fruits salad and vegetable salad.
You may use potatoes in place of taro in this recipe.