Arbi Cutlet Recipe (Spiced Colocasia Patties)
If you’re looking to add a flavorful and crispy snack to your table, look no further than these Arbi Cutlets, or Spiced Colocasia Patties. This North Indian delicacy combines the earthy taste of colocasia (arbi) with a medley of spices to create a mouth-watering treat perfect for tea time or as an appetizer. Here’s the detailed recipe that brings out the deliciousness of this vegetarian dish, served with a refreshing chutney.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia Root (Arbi) | 150 grams |
| Onion (finely chopped) | 1 |
| Green Chilli (finely chopped) | 1 |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Gram Flour (Besan) | 1 tablespoon |
| Coriander (Dhania) Leaves (finely chopped) | 2 sprigs |
| Whole Wheat Bread Crumbs | 4 tablespoons |
| Salt | To taste |
| Sunflower Oil (for frying) | As required |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions
-
Cook the Colocasia (Arbi):
Begin by cooking the colocasia roots in a pressure cooker. Add 1/2 cup of water to the cooker and cook for about 4 whistles. The steam and pressure will soften the arbi, making it easier to mash. While the arbi is cooking, you can prep the other ingredients and keep them ready. -
-
Cool and Peel the Arbi:
Once the arbi is cooked, let the pressure cooker release all the pressure naturally before opening it. Drain the liquid and allow the arbi to cool slightly. Peel off the skin carefully, as it may still be hot. -
Mash the Arbi:
Using a potato masher, mash the cooked arbi until it forms a smooth, lump-free paste. -
Prepare the Spice Mixture:
In a mixing bowl, combine the chopped onion, green chilli, coriander leaves, and all the dry spices—red chilli powder, turmeric powder, cumin powder, garam masala, and sugar. Add salt to taste. Also, add the gram flour (besan) to help bind the mixture together. Mix everything thoroughly until all the ingredients are well incorporated. -
Shape the Patties:
Take small portions of the prepared mixture and shape them into medium-sized patties. Roll each patty gently in whole wheat bread crumbs, ensuring they are evenly coated. This will give the cutlets a lovely crisp texture when fried. -
Fry the Cutlets:
Heat a non-stick flat-bottomed pan and add enough sunflower oil to pan-fry the patties. Once the oil is hot, carefully place the patties in the pan, making sure not to overcrowd them. Fry on medium heat for about 3-4 minutes on each side or until they turn golden brown and crispy. -
Serve:
Once the Arbi Cutlets are cooked, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve the crispy, golden cutlets hot, accompanied by a refreshing Dhaniya Pudina Chutney (Coriander-Mint Chutney, No Onion, No Garlic) for an added burst of flavor.
Enjoy the delightful texture and flavors of these Spiced Colocasia Patties, perfect as a tea-time snack or a party appetizer!
Tips & Variations:
- Spice Level: Adjust the number of green chillies or red chilli powder based on your preferred spice level.
- Binding Agent: If the mixture feels too loose, you can add a little more gram flour or breadcrumbs to help bind it together.
- Frying Options: If you prefer a lighter version, you can shallow fry or even air fry the patties for a healthier option.
