Crispy on the outside and soft on the inside, these savory taro root patties are a delightful snack. Spiced with classic Indian masalas, they're perfect with a side of mint chutney.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
228cal
4gprotein
44gcarbs
5gfat
Ingredients
500 g Arbi (Also known as Taro Root)
4 tbsp Besan (For binding)
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped)
0.75 tsp Red Chili Powder (Adjust to spice preference)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Crispy Arbi Ke Kebab with tangy chutney - a fiber-rich snack that's kid-approved and full of flavor!
This mughlai dish is perfect for snack. With 301.54 calories and 5.800000000000001g of protein per serving, it's a low-fat, high-fiber, gut-friendly, low-calorie, low-phosphorus option for your meal plan.
0.5 tsp Garam Masala
1 tsp Amchur Powder (Dry mango powder)
1 tsp Salt (Or to taste)
0.25 cup Vegetable Oil (For shallow frying)
Instructions
1
Cook the Arbi
Wash the arbi (taro root) thoroughly under running water to remove any dirt.
Place the arbi in a pressure cooker with enough water to cover it. Cook for 3-4 whistles on medium heat, or until tender. Alternatively, boil in a pot for 20-25 minutes until a knife inserts easily.
Once cooked, drain the water completely and allow the arbi to cool down for about 10-15 minutes. This helps reduce stickiness.
2
Prepare the Kebab Mixture
Once the arbi is cool enough to handle, peel the skin off and transfer it to a large mixing bowl.
Mash the arbi using a potato masher or the back of a fork. Aim for a slightly coarse texture, not a completely smooth paste.
Add the besan, finely chopped onion, ginger-garlic paste, green chilies, and chopped coriander leaves to the mashed arbi.
Sprinkle in all the dry spices: red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, and salt.
Gently mix all the ingredients with your hands until just combined. Avoid overmixing, as this can make the mixture pasty and difficult to shape.
3
Shape and Fry the Kebabs
Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
Divide the mixture into 12 equal portions. Roll each portion into a smooth ball and then gently flatten it to form a round patty (tikki), about 2 inches in diameter and 1/2 inch thick.
Heat 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
Carefully place 4-5 kebabs in the pan, leaving space between them. Do not overcrowd the pan.
Shallow fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
Once cooked, remove the kebabs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining kebabs, adding more oil if necessary.
4
Serve
Serve the Arbi Kebabs hot, garnished with fresh coriander, alongside mint-coriander chutney, tamarind chutney, or a simple yogurt dip.
6
Serving size: 1 serving
74cal
1gprotein
7gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
