Arbi Cutlet Boiled and mashed colocassia mixed with onion and spices, shaped into cutlets and shallow-fried – a crunchy delicacy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Advertisment Main Ingredients Colocassia, Garam Masala Cuisine Indian Course Snacks and Starters Prep Time 11-15 minutes Cook time 31-40 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Arbi Cutlet 500 grams Colocassia 1 1/2 tablespoons Garam Masala 1/2 teaspoon Cumin seeds 1 inch piece Ginger chopped 3-4 cloves Garlic chopped 1/2 teaspoon Carom seeds (ajwain) 2 Green chillies chopped 1/2 teaspoon Garam masala powder to taste Salt 1/4 teaspoon Dry mango powder (amchur) 1/4 teaspoon Black peppercorns,crushed 1 teaspoon Chaat masala Advertisment Method Boil colocassia in sufficient water till soft. Cool, peel and mash. Heat ghee in a kadai and add cumin seeds As it changes colour add chopped ginger and garlic and sauté. Add carom seeds and sauté for another minute. Add green chillies and garam masala powder. Stir, add mashed colocassia and sauté for two to three minutes. Add salt to taste, dry mango powder and crushed peppercorns and sauté till the mixture leaves the side of the kadai. Remove from heat and set aside to cool. Divide the mixture into sixteen equal parts and shape them into tikkis. Heat a little ghee in a pan, place a few tikkis on it and shallow-fry till golden on both sides. Similarly shallow-fry all the tikkis. Drain them onto an absorbent paper. Serve hot sprinkled with chaat masala. Nutrition Info Calories 695 Carbohydrates 107.7 Protein 16.1 Fat 22.54 Other Fiber Fiber- 16.8gm #Cumin seeds 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