Arvi Kebab
Crisp outside and soft in the middle, these arvi kebabs turn humble colocasia into a tasty snack with herbs, spices, and a light pan-fry. They pair well with chutney and make a lovely side for an Indian meal.
For 8 servings
- boil · ~18 min
Boil the arvi until tender.
1.Place the arvi in a pot and cover with water.2.Add the salt for boiling water.3.Boil until the arvi is just tender when pierced, about 15-18 minutes.4.Drain well and let it cool enough to handle.TIPDo not overcook the arvi or the mixture can turn sticky and hard to shape. - prep · ~5 min
Peel and mash the arvi.
Peel the cooled arvi and mash it in a bowl until mostly smooth, leaving a little texture for a better bite.
- mix · ~5 min
Make the kebab mixture.
1.Add onion, green chili, ginger, and coriander leaves to the mashed arvi.2.Add crushed roasted peanuts and rice flour.3.Sprinkle in cumin powder, garam masala, red chili powder, amchur, and the salt for the mixture.4.Mix well until the mixture holds together.TIPIf the mixture feels too soft, add 1 more tablespoon rice flour and mix again. - assemble · ~4 min
Shape the kebabs.
Divide the mixture into 8 equal portions and shape them into small flat kebabs so they cook evenly and crisp up well.
- fry · ~8 min
Shallow-fry the kebabs.
1.Heat the oil in a wide pan over medium heat.2.Place the kebabs in the pan without crowding.3.Cook until the underside is golden and crisp, about 3-4 minutes.4.Flip gently and cook the other side until golden, about 3-4 minutes more.TIPHandle the kebabs gently while turning because arvi is delicate when hot. - serve
Serve the arvi kebabs hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the arvi only until just tender; overcooked arvi turns gluey and makes soft kebabs.
- 2Drain the boiled arvi very well and cool it before mashing so excess moisture does not loosen the mix.
- 3Keep the mash slightly coarse instead of fully smooth for a better bite and less pasty texture.
- 4If the onion releases too much water, squeeze it lightly before mixing into the arvi.
- 5Shape the kebabs flat and even so the centers warm through while the outside crisps quickly.
- 6Let the shaped kebabs rest for 10-15 minutes before frying to help the rice flour bind them better.
- 7Fry on medium heat, not high, so the crust turns golden before the delicate arvi mixture starts breaking.
Adapt it for your goals.
Low-oil
Brush the shaped kebabs lightly with oil and cook them on a tawa or in an air fryer for a lighter version with less pan oil.
no peanutNo-peanut
Replace the crushed peanuts with roasted sesame seeds or a little extra rice flour if you need a nut-free version.
chaat styleChaat-style
Serve the hot kebabs topped with green chutney, sweet chutney, chopped onion, and a squeeze of lemon for a snacky street-food feel.
vrat friendlyVrat-friendly
For fasting days, swap rice flour with singhare ka atta or rajgira atta and use sendha namak instead of regular salt.
Why this is on our healthy list.
Fiber-Rich Root Snack
Arvi contributes natural fiber, which makes these kebabs more filling than many refined-flour snacks.
Plant-Based Energy
Taro root and peanuts provide satisfying plant-based energy, while peanuts also add some protein and healthy fats.
Herb and Spice Support
Ginger, green chili, coriander, cumin, and amchur add flavor without heavy sauces and bring a range of beneficial plant compounds.
Frequently asked questions
The mixture is usually too wet or the arvi was overboiled. Drain well, cool fully, add a little more rice flour, and fry only after the oil is properly heated.
