Producer: Priyanka Das Editor: Sujata Singh
350 grams colocasia root (Arbi), boiled and mashed Coriander Leaves 1/4 cup Almond Powder 1-2 Green Chilli 1 inch Ginger 1 tablespoon Whole Black Peppercorns 1 teaspoon Cumin Powder 1/4 teaspoon Cinnamon Powder 2 tablespoons Kuttu Atta Sendha Namak (Rock Salt), to taste Ghee
To begin, add the coriander leaves, almonds, green chilli, ginger into the food processor and blend until you get a coarse mixture.
Transfer the mixture into a large mixing bowl. Add the cooked and mashed arbi and the remaining ingredients except the ghee. Combine all the ingredients well. Check the salt and spice levels as per your taste.
The next step is the shape the arbi kebabs. Since arbi is a very starchy vegetable, it will tend to stick to your fingers when you shape. To prevent this, have a small bowl with a tablespoon of oil. Grease your palms and fingers with the oil and shape the kebab dough into circular discs.
Once you shape them, roll them over samnak atta and arrange them on a platter so you can cook them.
To cook the arbi kebabs, preheat a pan on medium-high heat and grease the pan well. Place the shaped kebas, drizzle ghee over them and pan fry them until crisp and brown on both sides.