Ingredients :
10-12 pieces arbi or colocasia roots
1 tsp red chilli powder
1 tsp roasted cumin powder
1/2 tsp dry mango powder (optional)
1 or 2 tsp chaat masala
1/2 or 1 tsp lemon juice
rock salt or sendha namak (to taste)
fresh coriander leaves (for garnishing)
10-12 pieces arbi or colocasia roots
1 tsp red chilli powder
1 tsp roasted cumin powder
1/2 tsp dry mango powder (optional)
1 or 2 tsp chaat masala
1/2 or 1 tsp lemon juice
rock salt or sendha namak (to taste)
fresh coriander leaves (for garnishing)
Method:
Wash and rinse the arbi well to get in order to remove the soil and mud.
Boil the arbi in a pan or pressure cooker with some salt and water. Boil till it is soft. Drain the arbi and then peel it. Now take each piece and flatten
it using your palms.
Meanwhile, heat a tava or frying pan. Drizzle some oil on the pan. Fry the arbi till it turns golden brown and crisp on both sides. In another small bowl, take all the dry spice powders and mix them.
Now toss the pan fried arbi in the dry spice powders mixture. Add some
lemon juice from top.
Garnish arbi cutlet with chopped coriander leaves. Serve hot with
coriander chutney.
