How to make Kurkuri Fried Arbi -
Boiled and mashed colocassia mixed with masalas, shaped into discs and served shallow-fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocasia (arbi), , Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Prawn Puffs Macaroni Pakoda Veg Sandwich Matka Chana Chaat
Kurkuri Fried Arbi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kurkuri Fried Arbi Recipe
Colocasia (arbi), boiled and peeled 250 grams
Salt to taste
Crushed black peppercorns to taste
Turmeric powder 1/4 teaspoon
Crushed black peppercorns to taste
Turmeric powder 1/4 teaspoon
Coriander seeds roasted and crushed 1/2 teaspoon
Cumin seeds roasted and crushed 1/2 teaspoon
Ginger-garlic paste 1/2 teaspoon
Tamarind pulp 1/4 teaspoon
Rice flour 2 tablespoons + for coating
Semolina (rawa/suji) 1 tablespoon + for coating
Fresh coriander leaves finely chopped 1/2 tablespoon
Mint leaves finely chopped 1/2 tablespoon
Oil for shallow frying
Method
Step 1
Take colocasia in a bowl and mash well. Add salt, chilli powder, crushed peppercorns, turmeric powder, crushed coriander seeds, crushed cumin seeds, ginger-garlic paste and tamarind pulp and mix well.
Step 2
Take colocasia in a bowl and mash well. Add salt, chilli powder, crushed peppercorns, turmeric powder, crushed coriander seeds, crushed cumin seeds, ginger-garlic paste and tamarind pulp and mix well.
Step 3
Mix together rice flour, semolina, salt and crushed peppercorns on a plate.
Step 4
Dampen your palms and divide the prepared colocasia mixture into equal portions, flatten them and cut out small discs using a cookie cutter.
Step 5
Dip the discs in some water and coat them in the flour-semolina mixture.
Step 6
Heat some oil on a non-stick tawa. Place the discs and shallow-fry till golden and crisp on both sides. Drain on absorbent paper.
Step 7
Serve hot.
Nutrition Info
Calories : 622 Kcal
Carbohydrates : 73.2 gm
Protein : 10.7 gm
Fat : 31.9 gm
Other : Fiber- 11.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
