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

Getty Images / travellinglight 

Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 2 to 4 servings

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

  1. Gather the ingredients.

  2. Mix all the powderred spices together in a bowl.

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

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

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

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

  7. Serve hot with plain boiled rice and Lehsuni Daal (garlic flavored lentils) or Rajma (red kidney bean curry).