Arbi Tikki/Cutlets
(Shallow-fried, spiced taro root patties)
Root vegetables are not fancy-looking entities…they are rustic…covered with mud…However, they can become celebrities on a dinner table if properly cooked. I plan to do just that with these Taro/Colocasia roots.
Are you familiar with taro roots? They are called by various names - Arbi/Alkudya/Sambu/Kesavina gedde/ Alavi. These are the roots of the colocasia plant. They are just like potatoes. You cook them exactly like you cook your potatoes. This rugged-looking vegetable is commonly found in Indian markets. However, I feel somehow they go unnoticed most of the time. I hope after trying this recipe, you will buy them regularly.
I am making cutlets/patties using these roots. These cutlets can be served with any meal. They can be served as appetizers too. You can make them ahead of time and then reheat it before serving. This recipe uses some very basic ingredients and gets made easily. So give this a try and let me know how you liked it, in the comments section below.
RECIPE VIDEO
Ingredients
1/2kg Taro roots(अरबी/अळकुड्या)
2 tsp jeera powder ( जीरा पाउडर)
2 tsp coriander powder (धनिया पाउडर)
2 tsp red chili powder ( लाल मिर्च पाउडर)
1 tsp turmeric powder ( हल्दी पाउडर)
1 tbsp amchur powder ( आमचूर)
salt as per taste ( नमक स्वादानुसार)
oil for shallow frying (तेल)
Method
Wash the Arbi properly to remove all the mud.
In a large pot start boiling water. Once the water starts boiling add the Arbis carefully in it.
Cook the Arbis in boiling water till they are properly cooked(around 15-20 minutes). Insert a knife/fork to check if they are done. Switch off the flame.
Remove the Arbis from the hot water and set them aside. Cool them completely.
Peel their outer skin and discard the peelings.
Mash all the Arbis. Now add coriander powder, jeera powder, red chili powder, turmeric powder, amchur, and salt. Mix everything well.
Oil your palms and make cutlets as shown in the recipe video.
Shallow fry the cutlets on medium flame till both sides turn golden brown.
Remove the cutlets on kitchen paper to remove excess oil.
ARBI CUTLETS ARE READY TO BE SERVED!
Notes -
If you want you can pressure cook the Arbis. Place them in a pressure cooker with some water. They get cooked after 2-3 whistles.
You can add chopped coriander leaves to the mashed Arbi if you want.
These taste nice with any dal-chawal combo. I like to have them with my varan- bhat. You can serve them as an appetizer with green chutney or tomato ketchup.
Arbi Tikki/Cutlets
Ingredients
- 1/2kg Taro roots(अरबी/अळकुड्या)
- 2 tsp jeera powder (जीरा पाउडर)
- 2 tsp coriander powder (धनिया पाउडर)
- 2 tsp red chili powder ( लाल मिर्च पाउडर)
- 1 tsp turmeric powder ( हल्दी पाउडर)
- 1 tbsp amchur powder (आमचूर)
- salt as per taste (नमक स्वादानुसार)
- oil for shallow frying (तेल)
Method
- Wash the Arbi properly to remove all the mud.
- In a large pot start boiling water. Once the water starts boiling add the Arbis carefully in it.
- Cook the Arbis in boiling water till they are properly cooked(around 15-20 minutes). Insert a knife/fork to check if they are done. Switch off the flame.
- Remove the Arbis from the hot water and set them aside. Cool them completely.
- Peel their outer skin and discard the peelings.
- Mash all the Arbis.Now add coriander powder, jeera powder, red chili powder, turmeric powder, amchur, and salt. Mix everything well.
- Oil your palms and make cutlets as shown in the recipe video.
- Shallow fry the cutlets on medium flame till both sides turn golden brown.
- Remove the cutlets on kitchen paper to remove excess oil.
Notes
- If you want you can pressure cook the Arbis. Place them in a pressure cooker with some water. They get cooked after 2-3 whistles.
- You can add chopped coriander leaves to the mashed Arbi if you want.
- These taste nice with any dal-chawal combo. I like to have them with my varan- bhat. You can serve them as an appetizer with green chutney or tomato ketchup.
Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.