Arbi Jhatpat (Colocasia)


Arbi Jhatpat

This recipe yields delicious Arbi that is simple and quick to make. Soft boiled Arbi dressed in a yummy blend of spices, this dish is made in most Indian homes. Arbi or Colocasia can be cooked in a variety of ways including in dry rich spices, gravy or fried form.


  • Arbi (Colocasia), boiled                                  250 grams
  • Green chili, finely chopped                            1
  • Ginger, grated                                               1 teaspoon
  • Ajwain (Carom seeds)                                    1/4 teaspoon
  • Coriander powder                                         1 teaspoon
  • Garam Masala                                               1/2 teaspoon
  • Amchur (Dry mango powder)                         1/2 teaspoon
  • Red chili powder                                            1/4 teaspoon
  • Salt                                                               To taste
  • Cooking oil                                                    2 tablespoons
  • Fresh Coriander (Cilantro), chopped               For garnish


  1. Peel boiled arbi and cut it into round pieces of 1” width (after cutting it will resemble coins in shape).
  2. Mix all the dry spices in a small bowl.
  3. Put a non-stick pan on medium heat with oil in it. As the oil heats up add ajwain (carom seeds).
  4. As soon as they crackle lower the heat and add all the mixed spices.
  5. Stir-fry the spices for few seconds and then add the arbi in the pan.
  6. Toss well so that the spices coat all arbi coins nicely.
  7. Sprinkle green coriander, toss and transfer it into the serving bowl. Serve hot with roti, chapati or paratha.

Tip: Add some lemon juice at the end and toss if you want a tangy taste.

Preparation Time: 20 minutes

Serves: 2

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