Arbi Chaat

A zero-oil twist on the popular North Indian street-style deep-fried aloo chaat. In this Ippitizer version, arbi replaces potato and is air-fried instead of deep-fried, then tossed with lemon, chilli powders and roasted jeera for a tangy, spicy finish.

Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: 1 serving

Nutrition / Macros — Approximate
Total: ~216 kcal • ~2 g protein • ~52 g carbs • ~0 g fat

Values are approximate and may vary depending on exact ingredients and measurements.

Recipe Highlights

• Zero-oil cooking
• Inspired by North Indian street-style chaat
• Air-fried instead of deep-fried
• Tangy, spicy and flavourful
• Crisp outside, soft inside
• Quick snack or side dish

Ingredients

• Arbi – 200 g
• Salt – to taste
• Red chilli powder – to taste
• Kashmiri red chilli powder – to taste
• Roasted jeera powder – to taste
• Lemon juice – to taste
• Coriander leaves – for garnish
• Chopped green chilli – for garnish
• Chopped red chilli – for garnish

Method

1. Peel the arbi and wash it thoroughly.
2. Place the arbi in the air fryer and cook at 180°C for about 20 minutes, or until cooked through.
3. Once cooked, cut the arbi into bite-sized pieces and transfer to a bowl.
4. Add lemon juice, red chilli powder, Kashmiri red chilli powder, roasted jeera powder and salt.
5. Toss well so all the pieces are evenly coated with the spices.
6. Transfer to a serving plate or bowl and garnish with coriander leaves, chopped green chilli and chopped red chilli.
7. Serve immediately.

Ippitizer Note

This is a lighter Ippitizer take on the popular North Indian street-style deep-fried aloo chaat. Using arbi and air-frying keeps the dish crisp and flavourful without adding oil, while lemon, chilli and roasted jeera bring that familiar street-style punch.

Tip

Serve immediately after tossing so the arbi stays at its best. Adjust the lemon and spice levels according to your taste.