Arbi Kebab with Pudhina Chutney

Instructions

1. 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. 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. 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. 4

   Serve

   • Serve the Arbi Kebabs hot, garnished with fresh coriander, alongside mint-coriander chutney, tamarind chutney, or a simple yogurt dip.