Arbi 's ( Colocassia ) Cutlet

Arbi 's Cutlet

Ingredients


Colocassia (arbi) 500 grams...
Ghee to shallow fry 1 1/2 tablespoons
Cumin seeds 1/2 teaspoon
Ginger chopped 1 inch piece
Garlic chopped 3-4 cloves
Carom seeds (ajwain) 1/2 teaspoon
Green chillies chopped 2
Garam masala powder 1/2 teaspoon
Salt to taste
Dry mango powder (amchur) 1/4 teaspoon
Black peppercorns,
crushed 1/4 teaspoon
Chaat masala 1 teaspoon

Method

Boil colocassia in sufficient water till soft. Cool, peel and mash. Heat ghee in a kadai and add cumin seeds, as it changes colour add chopped ginger and garlic and sauté. Add carom seeds and sauté for another minute. Add green chillies and garam masala powder.
Stir, add mashed colocassia and sauté for two to three minutes. Add salt to taste, dry mango powder and crushed peppercorns and sauté till the mixture leaves the side of the kadai. Remove from heat and set aside to cool.
Divide the mixture into sixteen equal parts and shape them into tikkis. Heat a little ghee in a pan, place a few tikkis on it and shallow-fry till golden on both sides. Similarly shallow-fry all the tikkis.
Drain them onto an absorbent paper. Serve hot sprinkled with chaat masala. Serve with sweet chilli sauce.