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Photo of Arbi ke Kabab by Rita Arora at BetterButter
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Arbi ke Kabab

Jun-21-2016
Rita Arora
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Arbi ke Kabab RECIPE

The Arbi Ke Kebab Recipe is a vegetarianappetizerthat you can make for your parties

Recipe Tags

  • Veg
  • Medium
  • Kids Recipes
  • Punjabi
  • Shallow fry
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 350 grams of colocasia (arbi), boiled and mashed
  2. a small bunch of coriander leaves
  3. 1/4 cup of almonds
  4. 1 green chilli
  5. an inch piece of ginger
  6. 2 to 3 cloves of garlic
  7. 1/2 cup of cabbage, finely chopped
  8. 1 large onion, finely chopped
  9. 1 teaspoon of ajwain
  10. 1 teaspoon of chaat masala
  11. 1 teaspoon cumin powder
  12. 1/4 Teaspoon cinnamon Powder
  13. 2 tablespoons of gram flour
  14. Bread crumbs for coating

Instructions

  1. To begin, add the coriander leaves, almonds, green chilli, ginger and garlic into the food processor and blend until you get a coarse mixture.
  2. 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.
  3. 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.
  4. Once you shape them, roll them over bread crumbs and arrange them on a platter so you can cook them.
  5. 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.
  6. Proceed the same way with the remaining Arbi Kebabs and serve them immediately along with sauce or mint chutney.

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Bratati Dey
Sep-15-2016
Bratati Dey   Sep-15-2016

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