Name: Arbi Cutlets recipe by Bethica Das at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 3
Ingredients: Arbi (med. size Colocasia) 10-12 pieces; Gram flour 2 teaspoon; Rice flour 2 tablespoon; Coriander leaves, chopped 1 tablespoon; Rice flour2 tablespoon; Onion, chopped 1; Green chillies, chopped 2; Garam masala powder 1/2 teaspoon; Turmeric powder 1/4 teaspoon; Salt to taste; Red chili powder 1 teaspoon; Kaloni (nigella seeds)1 teaspoon; Rice flour for coating 1/2 cup; Oil to deep fry

ABOUT Arbi Cutlets RECIPE

These delicious Arbi (Colocasia) cutlets are just perfect for an evening tea-time snack. They can also be served as appetizers along with green chutney / ketchup or can be sandwiched in between burger buns / bread with a green chutney spread for a lunch box meal. They can either be pan fried or deep fried. For a change, have them in a chaat form with all the toppings. Please check for a step by step method with pictures to prepare it.

Ingredients Serving: 3

Arbi (med. size Colocasia) 10-12 pieces
Gram flour 2 teaspoon
Rice flour 2 tablespoon
Coriander leaves, chopped 1 tablespoon
Rice flour2 tablespoon
Onion, chopped 1
Green chillies, chopped 2
Garam masala powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Red chili powder 1 teaspoon
Kaloni (nigella seeds)1 teaspoon
Rice flour for coating 1/2 cup
Oil to deep fry

Instructions

Boil the Arbi till soft (2-3 whistles in pressure cooker). Drain and peel the skin. Mash them well and mix with all the following ingredients except oil.
Wet your palm and shape the mix into cutlets. Coat with the rice flour and chill for half an hour in the refrigerator.
Heat oil in a pan and deep fry the cutlets till golden brown on both sides. Drain on a kitchen towel and serve them hot with any chutney or sauce.

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