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Main Ingredients | Colocassia (arbi), Garlic paste |
Cuisine | Punjabi |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 250 grams colocassia (arbi) ,boiled and peeled
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/2 tablespoon carom seeds (ajwain)
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 1/2 tablespoons Kashmiri red chilli paste
- 1 teaspoon garam masala powder
- 1 teaspoon vinegar
- 1 1/2 tablespoons coriander powder
- 1 tablespoon refined flour (maida)
- 4 tablespoons gram flour (besan)
- Oil to deep fry
- 1 tablespoon chaat masala
- 1/2 tablespoon Kashmiri red chilli powder
- 1/2 tablespoon dried fenugreek leaves (kasoori methi)
Method
- Press the boiled colocassia between your palms and flatten them.Combine the garlic paste, ginger paste, carom seeds, salt, turmeric powder, red chilli paste and garam masala powder in a bowl.
- Add the colocassia and vinegar and mix well.
- Add half tablespoon coriander powder and refined flour and mix again.
- Add the gram flour and mix well.
- Sprinkle little water so that the masalas coat the colocassia well.
- Heat sufficient oil in a kadai and deep-fry the colocassia on medium heat, till golden brown.
- Drain on absorbent paper.Mix the chaat masala, remaining coriander powder, red chilli powder and dried fenugreek leaves and sprinkle the mixture on the fried colocassia.
- Serve hot.
Nutrition Info
Calories | 745 |
Carbohydrates | 87.9 |
Protein | 18.9 |
Fat | 35.3 |
Other Fiber | Zinc- 2.4mg |
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