Arbi or colocasia cutlet recipeTweet
Arbi or colocasia cutlet is a crispy snack made with boiled arbi, onions mixed with spices and then shallow fried. It makes up for a good evening snack with a cup of tea/coffee. Arbi cutlet is a simple and popular snack which can also be served as a starter. It is best served with green chutney or tomato ketchup.
- Arbi or colocasia - 250 gms
- Onion - 1 (chopped finely)
- Ginger-garlic paste - 1 teaspoon
- 1 string of curry leaves - (chopped finely)
- Red chilli powder - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Garam masala powder - 1 teaspoon
- Lime juice - 2 tablespoons
- Salt to taste
- Cooking oil for shallow fry
- All purpose flour or maida - 1 cup
- Bread crumbs - 1 cup
HOW TO MAKE ARBI OR COLOCASIA CUTLET RECIPE Wash the arbi thoroughly under running water. Pressure cook the arbis with little water and salt till cooked.
Once the pressure is cooled down, peel the skin of arbi and mash them. Set aside.
Heat 2 tablespoons of oil in a pan. Add onions and saute till they become translucent.
Add ginger-garlic paste and saute till the raw smell goes away.
Add salt, turmeric powder, red chilli powder and garam masala. Stir fry on a low flame for 2 minutes.
Add the mashed arbi and curry leaves and combine together.
Lastly add lime juice and mix well. Switch off the flame. Keep this arbi mixture ready in a bowl.
Prepare a batter from maida or all purpose flour and little water and keep aside. The batter should be little thick like dosa batter.
Spread the bread crumbs on a flat plate and keep it ready. (To prepare bread crumbs, grind few slices of bread to a fine dry powder)
Heat little oil in a shallow pan. Take a small lemon sized ball from the arbi mixture and flatten it to get a circular shape.
Dip them in maida batter and then roll them in bread crumbs. Bring it to desired shape.
Now shallow fry them on both the sides till golden brown. Drain excess oil in an absorbent paper and serve hot.
NOTES/TIPS : You can also shallow fry for a more healthier version.