By Akshara
October 9, 2026
Swap standard potato snacks during Navratri 2026 with these golden, crispy arbi (taro root) tikkis. Boiled taro root provides a uniquely creamy texture that binds seamlessly with water chestnut flour and aromatic fasting spices. Shallow-fried in pure ghee until crispy on the outside and soft within, these tikkis offer a nutrient-dense, slow-burning energy boost for your upvas days.
 250g taro root (arbi), boiled and peeled  2 tablespoons water chestnut flour (singhara atta) or buckwheat flour  1/2 teaspoon roasted cumin powder  1 green chilli, finely minced  1/2 teaspoon dry mango powder (amchur) or lemon juice  2 tablespoons crushed roasted peanuts  Rock salt (sendha namak) to taste  Pure ghee for shallow frying
Mash the boiled arbi thoroughly in a mixing bowl until completely smooth and free of lumps.
Add the singhara flour, roasted cumin powder, minced green chilli, amchur powder, crushed peanuts, and rock salt, kneading everything into a soft, firm dough.
Divide the dough into equal portions, shape them into small round patties, and press lightly between your palms.
Heat pure ghee in a shallow pan over medium heat and fry the arbi tikkis for three to four minutes on each side until golden brown and crisp.