Ingredients
- 10 arbi pieces which after boiling and mashing was equal to 3 cups
- 2 onions finely chopped
- 1 tbsp minced ginger
- 1 tbsp chopped coriander
- 1 tbsp chopped pudina
- 2 green chillis very finely chopped
- 2 tbsp besan
- 4 tbsp fried onions
- 2 tbsp ground cashewnuts/almonds
- 1 tsp red chilli powder
- 1 tsp dhania powder
- ½ tsp garam masala
- 1 tsp chaat masala
- 1 lemon squeezed
- ½ tsp ajwain
Method:
- Boil Arbi in pressure cooker till soft.
- Drain immediately and keep aside to cool.
- Peel cooled Arbi. Take care that the Arbi should be cooked through…but not so much that it looses it’s shape and turns mushy.
- Mash Arbi smooth till it has no lumps.
- To 3 cups mashed Arbi, add 1/2 cup finely chopped onions, 1 tbsp minced ginger & garlic, and a tbsp each of finely chopped dhania and pudina. Also add salt and finely chopped green chillies according to your taste.
- Next add 2 heaped tbsp roasted besan
- 4 tbsp fried onions, I used ready made from Trader Joes.
- 2 tbsp ground almonds/cashew nuts
- 1 tsp red chilli pwdr, 1 tsp dhania pwdr, 1/2 tsp garam masala, 1 tsp chaat masala and some lemon juice.
- Also add 1/2 tsp coarsely ground ajwain.
- Mix to combine all ingredients to firm a smooth cohesive mix.
- Form into round flat kababs.
- Rest in refrigerator…to firm.
- Shallow fry on medium high till golden!
- Team them with soft juicy paranthas, hari chutney and pyaz to make a complete meal, like I did
- Or enjoy them on their own as a delicious appetizer!
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