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Crispy Arbi Tukras

Arbi stuffed with paneer mixture coated with suji and besan and deep fried. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsColocassia (arbi) , Cottage cheese
CuisineFusion
CourseSnacks and Starters
Prep Time16-20 minutes
Cook time11-15 minutes
Serve4
TasteSpicy
Level of CookingEasy
OthersVeg

Ingredients list for Crispy Arbi Tukras

  • 15-16 Colocassia (arbi) 
  • Cottage cheese
  • 1 cup Paneer (cottage cheese) grated
  • 1 small Onion finely chopped
  • 1/2 teaspoon Carom seeds (ajwain)
  • 1/2 teaspoon Onion seeds (kalonji)
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 3/4 teaspoon Dry mango powder (amchur)
  • to taste Salt
  • 1 teaspoon Oil
  • FOR COATING
  • 3 tablespoons Semolina (rawa/suji)
  • 3 tablespoons Gram flour (besan)
  • 2 tablespoons Fresh coriander leaves chopped
  • 1/4 teaspoon Garam masala powder
  • 1/4 teaspoon Red chilli powder
  • To Dip
  • 1/2 cup Milk
  • To Serve
  • 1/2 teaspoon Chaat masala

Method

  1. Boil the arbi in plenty of water. Drain and cool. Peel and slit them lengthways Mix paneer, onion, carom seeds, onion seeds, cumin powder, coriander powder, dry mango powder, salt and one teaspoon oil and stuff this mixture into the slits.
  2. For coating mix semolina, gram flour, coriander leaves and garam masala powder in a plate. Heat sufficient oil in a kadai.
  3. Dip each arbi in milk, roll in semolina-gram flour mixture and slide into the hot oil. Deep fry till golden in colour. Drain and place on an absorbent paper. Serve hot sprinkled with chaat masala.

Nutrition Info

Calories1414
Carbohydrates138.6
Protein52.2
Fat72.3
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