Chatpati Arvi - Hot and Sour, Crispy Fried Colocasia/ Taro

  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: Serves 2-4

Very similiar to potatoes in both texture and taste, Arvi/ colocasia or taro is easy to cook. It is the perfect addition to meat curry dishes. Chatpati Arvi is a North Indian dish and tastes especially good with plain boiled rice and Lehsuni Daal (garlic flavoured lentils) or Rajma (red kidney bean curry). I love it even just by itself!

It is quick and easy to make so best made and eaten fresh and while still crisp. This my Mother's recipe.


  • 10 medium colocasia/taro (boiled, peeled, and cut into 1/2" thick slices)
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon amchoor (dry raw mango powder)
  • 1 teaspoon salt (or to taste)
  • Vegetable, canola or sunflower oil (for frying)

Steps to Make It

  • Mix all the powderred spices together in a bowl.

  • Heat the oil in a shallow heavy-bottomed pan over a medium flame.

  • Lay the pieces of colocasia/taro out in the pan and fry till golden on one side.

  • Turn the pieces and immediately sprinkle with the spice powder you mixed together earlier. Ensure there is some on every piece.

  • Fry the next side till golden and then turn and sprinkle as you did the first side.