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Preparation Time : 20
Cook Time : 25
Total Time : 45
250 grams boiled and peeled arbi/taro root
1 tablespoon crushed barista/fried onion
1/2 tablespoon onion juice
1/2 teaspoon salt
1/2 teaspoon black salt
2 tablespoons finely chopped coriander leaves
1 tablespoon finely chopped mint leaves
2 tablespoons cashew nut powder
1 tablespoon grated coconut (optional)
1 teaspoon red chili powder
1/2 teaspoon finely chopped green chili
1/2 teaspoon roasted cumin powder
1/2 teaspoon garam masala powder
2 tablespoons rice flour
6 tablespoons cooking oil/ clarified butter
Put the boiled arbi in a bowl. Add all of the ingredients together except oil.
Mash them with your hand until all of the ingredients incorporated well and divide this mixture into equal portions.
Grease few drops of oil on your palms and onto the skewers/ seekhs
Heat oil in a nonstick skillet/ tawa. Once oil becomes hot enough, place the arbi seekhs into the hot oil.
Fry over medium flame until all the sides turn golden brown and small brown patches appear. Drizzle few drops of oil or clarified butter at intervals.
Repeat the same process with the remaining arbi seekhs.
Once done, serve hot with some green chutney.
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