Follow these steps for perfect results
Colocasia root (Arbi)
boiled and mashed
Coriander (Dhania) Leaves
Almond Meal (Badam Powder)
Green Chilli
Ginger
Garlic
Whole Black Peppercorns
Cabbage (Patta Gobi/ Muttaikose)
finely chopped
Onion
finely chopped
Ajwain (Carom seeds)
Chaat Masala Powder
Cumin powder (Jeera)
Cinnamon Powder (Dalchini)
Gram flour (besan)
Whole Wheat Bread crumbs
Salt
to taste
Sunflower Oil
for cooking
Boil and mash the colocasia root (arbi).
In a food processor, blend coriander leaves, almonds, green chili, ginger, and garlic until coarsely mixed.
Transfer the mixture to a large mixing bowl.
Add the mashed arbi, finely chopped cabbage, finely chopped onion, ajwain, chaat masala powder, cumin powder, cinnamon powder, gram flour, salt to taste, and combine well.
Grease your palms with oil.
Shape the mixture into circular discs (kebabs).
Roll the shaped kebabs in breadcrumbs.
Preheat a pan on medium-high heat and grease it well.
Place the kebabs in the pan, drizzle with oil, and pan-fry until crisp and brown on both sides.
Serve immediately with green chutney.
Expert advice for the best results
Ensure the arbi is cooked completely before mashing for best results.
Adjust the amount of green chili based on your spice preference.
Everything you need to know before you start
15 mins
The kebab mixture can be prepared ahead of time and stored in the refrigerator.
Arrange the kebabs on a plate and garnish with chopped coriander and a lemon wedge.
Serve hot with green chutney or tomato ketchup.
Complements the spices and earthy flavors.
Balances the spiciness.
Discover the story behind this recipe
A popular snack and appetizer, often served during festive occasions.
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