Follow these steps for perfect results
Arbi (Colocasia)
boiled and mashed
Coriander
chopped
Almond Powder
Green Chilli
chopped
Ginger
grated
Garlic
minced
Black Peppercorns
whole
Cabbage
finely chopped
Onion
finely chopped
Ajwain (Carom Seeds)
Chaat Masala Powder
Cumin Powder
Cinnamon Powder
Besan (Gram Flour)
Breadcrumbs
Salt
Oil
Boil and mash 350g of arbi (colocasia).
Grind 2 sprigs of coriander, 1/4 cup almond powder, 1 green chilli, 1 inch ginger, and 3 cloves of garlic into a paste.
In a bowl, combine the ground paste, mashed arbi, 1 tbsp whole black peppercorns, 1/2 cup finely chopped cabbage, 1 finely chopped onion, 1 tsp ajwain, 1 tsp chaat masala powder, 1 tsp cumin powder, 1/4 tsp cinnamon powder, 2 tbsp besan (gram flour), and salt to taste.
Mix well to form a dough.
Grease your hands with oil and shape the mixture into round or oval kebabs.
Coat the kebabs with breadcrumbs.
Heat oil in a pan over medium heat.
Shallow fry the kebabs until golden brown and crispy on both sides, adding more oil if needed.
Serve hot with coriander mint chutney and pickled onions.
Expert advice for the best results
Ensure the arbi is thoroughly mashed to prevent lumps in the kebabs.
Adjust the amount of spices according to your preference.
For a richer flavor, add a tablespoon of ghee to the pan while frying.
Everything you need to know before you start
15 mins
Kebabs can be prepared ahead of time and refrigerated before frying.
Arrange kebabs on a platter, garnish with chopped coriander and a lemon wedge.
Serve hot with coriander mint chutney or tamarind chutney.
Serve with pickled onions.
Serve as a starter for a larger Indian meal.
Complements the spices in the kebab.
Cools the palate after the spicy kebabs.
Discover the story behind this recipe
A popular appetizer in Awadhi cuisine, known for its delicate flavors and textures.
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