Arvi Kofta

Crunchy koftas with a soft heart

Prep Time 50 min
Cook Time 5 min
Serving Size 4
Recipe Type Hob

These Arvi Koftas are the perfect marriage of crunchy exteriors and melt-in-the-mouth interiors. Made by mashing tender boiled taro roots with besan, rice flour, herbs, and spices, each kofta is double-coated and fried to golden crispness. Taro, with its fascinating history across cultures—from Hawaiian poi to Filipino laing—finds yet another delightful expression in this Indian classic. Whether served as an appetizer, a tea-time snack, or paired with chutneys for festive occasions, these koftas showcase how a simple root can be elevated into a dish that is both comforting and celebratory.

Ingredients

500 g Arvi (colocasia root)
3 tbsp Besan (gram flour)
1 tbsp Rice flour
2 Green chillies (finely chopped)
1 tsp Ginger (grated)
2 tbsp Fresh coriander leaves (chopped)
½ tsp Ajwain
1 tsp Red chili powder
1 tsp Coriander powder
½ tsp Garam masala
Salt to taste

For coating:

Corn flour slurry (2 tbsp corn flour + 3 tbsp water)
1 cup Bread crumbs / semolina (rava)
Oil for deep frying

Method

Wash and boil arvi for 15 mins in salted water until tender but not mushy. Peel and cool.
In a glass bowl, Mash arvi, then add besan, rice flour, chilies, ginger, coriander leaves, ajwain, and spices. Mix into a smooth dough.
Shape round into small balls or oval koftas.
Dip each kofta lightly in corn flour slurry.
Roll immediately in bread crumbs (or semolina for a slightly grainy crunch).
Press gently so the coating sticks well.
Refrigerate the koftas for 30 mins and re-coat with corn flour slurry and crumb.
Heat oil and fry koftas on medium heat for 5 mins or until golden brown and crisp outside.
Place on absorbent paper. Serve hot with mint chutney, tamarind chutney, or yogurt dip.

Did you know?

Taro isn’t just food—it’s culture, myth, and memory. In Hawaii it’s an ancestor, in the Philippines a hero’s legacy, and in India a seasonal treat. From riversides to feasts, this versatile root binds communities with stories and flavors alike. How do you enjoy taro?

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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