ARBI CUTLET RECIPE | COLOCASIA CUTLET | NAVRATRI SPECIAL

Arbi cutlet is a unique cutlet recipe made from colocasia roots. Arbi cutlet is an easy and healthy recipe. In this recipe, the colocasia are boiled, shaped into cutlets, shallow fried on hot tawa then tossed into spices and drizzled some lemon juice on the top. This crunchy delicacy is crispy, tangy and mildly spiced. Enjoy your snack time with this fantastic starter and serve it with green chutney.

Arbi Cutlet is the perfect navratras recipe and can be regular teatime snack. It is prepared with Kuttu ka Aata and yogurt-based dip.

INGREDIENTS FOR ARBI CUTLET

For Making Arbi Cutlet:

·         Arbi or Colocasia - 250 grams

·         Buckwheat Flour (Kuttu ka Atta) - 4 tsp

·         Green Chilli - 1 finely chopped

·         Ginger - 1 tsp grated

·         Rock Salt (sendha namak) - As per taste

·         Black pepper powder (Kali mirch powder) - ½ tsp

·         Carom Seeds (Ajwain) - 1 tsp (optional)

·         Oil - 2-3 tsp

For Making Yogurt Mint Dip:

·         Hung curd - 1/2 cup

·         Cucumber (Kheera) - 1 tsp finely chopped

·         Mint Leaves (Pudina) - 1 tsp finely chopped

·         Rock Salt (sendha namak) - As per taste

·         Black pepper powder (Kali mirch powder) - ½ tsp

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5. VRAT SABUDANA KHICHDI
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INSTRUCTIONS TO MAKE ARBI CUTLET

Making Arbi Cutlet:

1.       Wash and rinse the arbi thoroughly to get rid of the soil and mud.

2.       In a pan, take some water and rock add salt to it and bring it to boil. (Buy on Amazon)

3.       When the water starts boiling, add arbi and boil them till it becomes soft or cooked completely.

4.       Drain the arbi and let it cool a little then peel them.

5.       Now add 4 tsp kuttu ka aata (Buckwheat flour).

6.       Add 1 finely chopped green chilli, 1 tsp grated ginger, Rock salt as required, 1/2 tsp black pepper, 1 tsp carom seeds (optional) and add 2-3 tsp oil.

7.       Mash and Mix well all the ingredients.

8.       While shaping the cutlet, apply some ghee or oil on your palms as the mixture is sticky.

9.       Take a ball sized arbi mixture and flatten slightly forming cutlet or tikki.

10.   Put it into fridge for 10 minutes. (Buy on Amazon)

11.   Heat the frying pan and add some oil or ghee on the pan.

12.   Now place the prepared cutlets and fry them till it turn golden brown.

13.   Apply ghee over the cutlets at the top and cook for a minute on low to medium flame.

14.   Flip the cutlet and cook other side.

15.   Arbi cutlet is ready, take out in a plate and turn off the flame.

 

Making Yogurt Mint Dip:

1.       Take 1/2 cup hung curd, drain excess water.

2.       Add 1 tsp finely chopped cucumber, 1 tsp finely chopped mint, Rock salt as required and 1/2 tsp black pepper.

3.       Mix everything well and Yogurt mint dip is ready.

Enjoy Hot Arbi Cutlet with mint yogurt dip.

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