Mouth tempting Falahari Arbi.

Falahari Arbi

This falahari arbi is not only quickly prepared but also a healthy dish which fulfills your nutritious values during your fasting days. Arbi/colocasia is a tuber vegetable and there are different ways to make this vegetable-steaming, frying, shallow frying, boiled and every family has their own way of making arbi sabzi. By nature, it is slightly slimy so most people avoid to make it but if you did properly it turns out very tasty. First, you have to be careful while boiling arbi as overcooked arbi will turn very slimy.


Arbi / Colocasia - 400 gms
Ghee - 2 to 3 Tbsp
Carom seeds – ½ Tsp
Red chili powder - ½ Tsp
Kashmiri Red chili Powder- ½ Tsp
Coriander Powder - 2 Tsp
Yogurt - 1cup or to taste
Garam masala – ¼ Tsp

Rock Salt/Sendha Namak - 1 Tsp or to taste


The main trick is to boil the Arbi (don't overcook it else it will become mushy while stir frying). Take 400 gms arbi. Wash and put the arbi to boil in a pressure cooker. Add as much water in which the arbi sink. Turn on the flame.  Boil till the 1 whistle. After the whistle, reduce flame. Boil it for 2 minutes on low flame. Then turn off flame.

After pressure come out from cooker, check the arbi. If soft they are ready. Drain it from cooker, place in a plate and cool them. Once cool, peel them with your hands and then flatten them between your palms and crush them.

Heat ghee in a broad and heavy bottom pan or kadhai. Then add carom seeds, when the carom seeds start crackling, put coriander powder, chili powder, Kashmiri red chili powder in it and roast the spices. Then add yogurt to make a thick paste and add the flattened Arabis. Sprinkle salt and garm masala on arbi. Fry the arabis at a low temperature to make them crisp on all sides, like "aloo ki tikki". Dahi-wali-arabis taste better if not too salty. Enjoy with "garama-garam" with kuttu ka parathas or poori.


When you bring the arbi from the market, make sure it is round in shape and has no joints.

Keep a check on the time when you boil arbi.

Peel arbi when it cools completely.

You can use Mango Powder /Amchoor Powder instead of yogurt. And also you can use pepper powder in place of chili powder.

No turmeric goes in this preparation but Kashmiri chili powder gives a wonderful red color.

Arbi made in mustard oil tastes sumptuous though, you can make it with any cooking oil in normal days.

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Sumegha Bhatnagar

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