Arbi Kebab
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.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Arbi
- b.Wash the arbi (taro root) thoroughly under running water to remove any dirt.
- c.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.
- d.Once cooked, drain the water completely and allow the arbi to cool down for about 10-15 minutes. This helps reduce stickiness.
- 2
Step 2
- a.Prepare the Kebab Mixture
- b.Once the arbi is cool enough to handle, peel the skin off and transfer it to a large mixing bowl.
- c.Mash the arbi using a potato masher or the back of a fork. Aim for a slightly coarse texture, not a completely smooth paste.
- d.Add the besan, finely chopped onion, ginger-garlic paste, green chilies, and chopped coriander leaves to the mashed arbi.
- e.Sprinkle in all the dry spices: red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, and salt.
- f.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
Step 3
- a.Shape and Fry the Kebabs
- b.Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
- c.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.
- d.Heat 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
- e.Carefully place 4-5 kebabs in the pan, leaving space between them. Do not overcrowd the pan.
- f.Shallow fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
- g.Once cooked, remove the kebabs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- h.Repeat the process with the remaining kebabs, adding more oil if necessary.
- 4
Step 4
- a.Serve
- b.Serve the Arbi Kebabs hot, garnished with fresh coriander, alongside mint-coriander chutney, tamarind chutney, or a simple yogurt dip.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the arbi is not overcooked, as it will become slimy and make the mixture too sticky to handle.
- 2If the mixture feels too wet, add an extra tablespoon of besan or a couple of tablespoons of breadcrumbs to help bind it.
- 3For a nuttier flavor, you can dry roast the besan on low heat for 2-3 minutes until fragrant before adding it to the mixture.
- 4Fry the kebabs on a consistent medium heat to ensure they cook evenly from the inside out and develop a crispy exterior.
- 5To prevent itchiness while peeling arbi, you can apply a little mustard oil to your hands beforehand.
- 6The kebabs can be shaped and refrigerated for up to 24 hours before frying, making them an excellent make-ahead party snack.
Adapt it for your goals.
Ingredient Swap
For a different texture and flavor, add 1/4 cup of crushed roasted peanuts or cashews to the kebab mixture.
Healthier OptionHealthier Option
Bake the kebabs in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway, or air fry at 180°C (350°F) for 15-18 minutes until golden and crisp.
Flavor BoostFlavor Boost
Add 1 teaspoon of chaat masala and a squeeze of lemon juice to the mixture for an extra tangy kick.
Spice VariationSpice Variation
Incorporate 1/2 teaspoon of ajwain (carom seeds) into the mixture. Ajwain pairs well with root vegetables and aids digestion.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro root is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
Good for Gut Health
The resistant starch in taro root acts as a prebiotic, feeding the beneficial bacteria in your gut. A healthy gut microbiome is linked to improved digestion and a stronger immune system.
Provides Essential Nutrients
Arbi is a good source of important minerals like potassium, which helps regulate blood pressure, and manganese, which is crucial for bone health and metabolism.
Energy Boosting Complex Carbs
Taro root provides complex carbohydrates that offer a sustained release of energy, making these kebabs a satisfying and energizing snack.
Frequently asked questions
The mixture can become sticky if the arbi is overcooked or if it hasn't cooled down enough before mashing. To fix this, you can add a little more besan (gram flour) or a tablespoon of rice flour or breadcrumbs to absorb the excess moisture.