How to make Kurkuri Fried Arbi -

Boiled and mashed colocassia mixed with masalas, shaped into discs and served shallow-fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocasia (arbi), , Salt (नमक)

Cuisine : Indian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Kastoori Kabab Rice and Moong Dal Pancakes Bulghur Kofta Fruity Muesli

Kurkuri Fried Arbi

Kurkuri Fried Arbi 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 : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kurkuri Fried Arbi Recipe

  • Colocasia (arbi), boiled and peeled 250 grams

  • Salt to taste

  • Crushed black peppercorns to taste

  • Turmeric powder 1/4 teaspoon

  • Crushed black peppercorns to taste

  • Turmeric powder 1/4 teaspoon

  • Coriander seeds roasted and crushed 1/2 teaspoon

  • Cumin seeds roasted and crushed 1/2 teaspoon

  • Ginger-garlic paste 1/2 teaspoon

  • Tamarind pulp 1/4 teaspoon

  • Rice flour 2 tablespoons + for coating

  • Semolina (rawa/suji) 1 tablespoon + for coating

  • Fresh coriander leaves finely chopped 1/2 tablespoon

  • Mint leaves finely chopped 1/2 tablespoon

  • Oil for shallow frying

Method

Step 1

Take colocasia in a bowl and mash well. Add salt, chilli powder, crushed peppercorns, turmeric powder, crushed coriander seeds, crushed cumin seeds, ginger-garlic paste and tamarind pulp and mix well.

Step 2

Take colocasia in a bowl and mash well. Add salt, chilli powder, crushed peppercorns, turmeric powder, crushed coriander seeds, crushed cumin seeds, ginger-garlic paste and tamarind pulp and mix well.

Step 3

Mix together rice flour, semolina, salt and crushed peppercorns on a plate.

Step 4

Dampen your palms and divide the prepared colocasia mixture into equal portions, flatten them and cut out small discs using a cookie cutter.

Step 5

Dip the discs in some water and coat them in the flour-semolina mixture.

Step 6

Heat some oil on a non-stick tawa. Place the discs and shallow-fry till golden and crisp on both sides. Drain on absorbent paper.

Step 7

Serve hot.

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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.