Arbi Ke Kabab Crisp and spicy, deliciousness personified. This recipe is from FoodFood TV channel By Sanjeev Kapoor 27 Nov 2014 in Recipes Course New Update Main Ingredients Colocassia (arbi) Cuisine Punjabi Course Snacks and Starters Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Arbi Ke Kabab 15-20 Colocassia (arbi) Method Heat sufficient water in a deep non stick pan, add colocassia and boil till soft. Cool, peel and mash. Dry roast cumin seeds and carom seeds till fragrant. Cool, transfer into a mortar and crush. Place ginger and green chillies in a deep bowl. Chop mint leaves and add. Add mashed colocassia, salt, chaat masala, cumin-carom seed powder and crushed black peppercorns and mix well with greased hand. Heat a little oil in a non stick pan. Shape the mixture into even sized round kababs. (You can make the kababs in advance and keep them in the refrigerator till it is time to shallow fry.) Shallow fry the kababs, turning sides, till evenly golden and crisp on both sides. Serve hot garnished with onion rings and thin strips of green, red and yellow capsicum. Nutrition Info Calories 393 Carbohydrates 11.2 Protein 11.5 Fat 32.1 Other Fiber 9 #Colocassia (arbi) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article