How to make Arbi Cutlet -

Boiled and mashed colocassia mixed with onion and spices, shaped into cutlets and shallow-fried – a crunchy delicacy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia, Garam Masala (गरम मसाला)

Cuisine : Indian

Course : Snacks and Starters

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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 Methi Cheela A loo tiki Paneer Lollies Tandoori Paneer Momos-SK Khazana

Arbi Cutlet

Arbi Cutlet Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.