These yummy Arbi (Colocassia) cutelts are just perfect for an evening tea-time snack. They can also be served as appetizers along with green chutney / ketchup or can be sandwiched in between burger buns / bread with a green chutney spread for a lunch box meal.
They can either be pan fried or deep fried. For a change, have them in a chaat form with all the toppings. So check out the step by step pictorial recipe to prepare it.
- 10-12 pieces of Arbi (med. size Colocassia)
- 2 tsp. besan (gram flour)
- 2 tbsp. rice flour
- 1 tbsp. coriander leaves, chopped
- 1 tsp. ginger, grated
- 1 onion, chopped
- 2 green chillies, chopped
- 1/2 tsp. garam masala powder
- 1/4 tsp. turmeric powder
- salt to taste
- 1 tsp. red chili powder
- 1 tsp. kalonji (nigella seeds)
- 1/2 cup rice flour for coating
- oil to deep fry
Boil the Arbi till soft (2-3 whistles in pressure cooker). Drain and peel the skin. Mash them well and mix with all the following ingredients except oil.
Wet your palm and shape the mix into cutlets. Coat with the rice flour and chill for an hour in the refrigerator.
Heat oil in a pan and deep fry the cutlets till golden brown on both sides. Drain on a kitchen towel and serve them hot with any chutney or sauce.
Heat oil in a pan and deep fry the cutlets till golden brown on both sides. Drain on a kitchen towel and serve them hot with any chutney or sauce.
Note - They can be formed into cutlets and refrigerated to be fried later.
Coating them with rice flour ensures easy formation of the cutlets.
Boil the arbi & peel the skin.
Mix with all the mentioned ingredients ........
..... into a dough.
Form cutlets & coat with rice flour.
Deep fry them in hot oil till .........
......golden brown on both sides.
Drain on paper tissues & serve.
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