Food & Drink Magazine

Chatpati Crispy Arbi(spicy-crispy Colocasia)

By Swati Paathak @spicyvegrecipes

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chatpati crispy arbi(spicy-crispy colocasia)

Main Ingredient: colocasia(arbi), beaten rice(poha), mint and cilantro
Prepration time -30 minutes
Cooking time -10 minutes
Cuisine - North Indian 
Difficulty level – Medium
Course: main, snacks
Serve - 4  


  • 1/2 kg colocasia (arbi)
  • 1 cup beaten rice (poha)
  • 2-3 Dry red chillies dry roasted and broken 
  • 1/4 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon mustard seeds (rai / sarson)
  • 2 tablespoon oil ¼ cup Mint leaves (pudina)
  • ½ cup Cilantro leaves (dhaniya)
  • 1-2 chopped Green chillies
  • Salt to taste (namak)
  • 1/2 teaspoon green mango powder (amchur powder) (optional)


  • Wash the colocasia thoroughly. Pressure cook in a vessel over water for 2 whistles.
  • Make sure the colocasia is cooked but not overcooked.
  • Remove and peel the colocasia. Cut into ¼" thick roundels. Keep aside.
  • Grind together the beaten rice, red chillies, asafoetida, Dry green mango powder and turmeric powder to a fine powder. Keep aside.  
  • Wash the mint, cilantro and chllli thoroughly.
  • Grind together the mint, cilantro and green chilies into a fine paste. Keep aside.


  1. In a heavy bottom broad pan heat the oil and add mustard seeds in it.
  2. When it starts crackling add the chilli, cilantro and mint paste. Stir fry till it start giving a nice aroma.
  3. Add the colocasia, salt and the ground powder.
  4. Stir-fry till the mixture is crisp.
  5. Serve hot.

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