How to make Arbi Cutlet -
Boiled and mashed colocassia mixed with onion and spices, shaped into cutlets and shallow-fried – a crunchy delicacy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia, Garam Masala (गरम मसाला)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Arbi Cutlet checkout Arbi Cutlets, Patra, Patra, Arbi Ke Kabab . You can also find more Snacks and Starters recipes like Paushtik Poha Cheese Dosa - SK Khazana Pithori Almond Pesto Puffs
Arbi Cutlet Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Arbi Cutlet Recipe
Colocassia 500 grams
Garam Masala 1 1/2 tablespoons
Cumin seeds 1/2 teaspoon
Ginger chopped 1 inch piece
Garlic chopped 3-4 cloves
Carom seeds (ajwain) 1/2 teaspoon
Green chillies chopped 2
Garam masala powder 1/2 teaspoon
Salt to taste
Dry mango powder (amchur) 1/4 teaspoon
Black peppercorns,crushed 1/4 teaspoon
Chaat masala 1 teaspoon
Method
Step 1
Boil colocassia in sufficient water till soft. Cool, peel and mash. Heat ghee in a kadai and add cumin seeds
Step 2
As it changes colour add chopped ginger and garlic and sauté. Add carom seeds and sauté for another minute. Add green chillies and garam masala powder.
Step 3
Stir, add mashed colocassia and sauté for two to three minutes. Add salt to taste, dry mango powder and crushed peppercorns and sauté till the mixture leaves the side of the kadai. Remove from heat and set aside to cool.
Step 4
Divide the mixture into sixteen equal parts and shape them into tikkis. Heat a little ghee in a pan, place a few tikkis on it and shallow-fry till golden on both sides. Similarly shallow-fry all the tikkis.
Step 5
Drain them onto an absorbent paper. Serve hot sprinkled with chaat masala.
Nutrition Info
Calories : 695 Kcal
Carbohydrates : 107.7 gm
Protein : 16.1 gm
Fat : 22.54 gm
Other : Fiber- 16.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
