Name: Arbi ke Kabab recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 350 grams of colocasia (arbi), boiled and mashed; a small bunch of coriander leaves; 1/4 cup of almonds; 1 green chilli; an inch piece of ginger; 2 to 3 cloves of garlic; 1/2 cup of cabbage, finely chopped; 1 large onion, finely chopped; 1 teaspoon of ajwain; 1 teaspoon of chaat masala; 1 teaspoon cumin powder; 1/4 Teaspoon Cinnamon Powder; 2 tablespoons of gram flour; Bread crumbs for coating

Ingredients Serving: 4

350 grams of colocasia (arbi), boiled and mashed
a small bunch of coriander leaves
1/4 cup of almonds
1 green chilli
an inch piece of ginger
2 to 3 cloves of garlic
1/2 cup of cabbage, finely chopped
1 large onion, finely chopped
1 teaspoon of ajwain
1 teaspoon of chaat masala
1 teaspoon cumin powder
1/4 Teaspoon Cinnamon Powder
2 tablespoons of gram flour
Bread crumbs for coating

Instructions

To begin, add the coriander leaves, almonds, green chilli, ginger and garlic into the food processor and blend until you get a coarse mixture.
Transfer the contents in to a large mixing bowl. Add the cooked and mashed Arbi and the remaining ingredients except the oil and breadcrumbs. Combine all the ingredients well. Check the salt and spice levels and adjust to suit your taste.
The next step is the shape the Arbi Kebabs. Since the 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 bread crumbs and arrange them on a platter so you can cook them.
To cook the Arbi KeKebabs, preheat a pan on medium-high heat and grease the pan well. Place the shaped kebabs, drizzle oil over them and pan fry them until crisp and brown on both sides.
Proceed the same way with the remaining Arbi Kebabs and serve them immediately along with sauce or mint chutney.

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