Alu Arbi ki Tikki
Whipping up appetizers is never an easy task. And with the festive season around the corner, you end up serving the usual bruschettas, garlic breads and canapes over and over again. Or, fall back on the most popular Indian choice, paneer tikkas or tandoori chicken. Why no take a leaf out of your mom's kitchen and serve this nutritious yet yummy, originally Punjabi arbi ki tikki only with a bit of alu in it. And since it is winter, arbi is fairly easy to find in the market too.
Here's how.
Ingredients:
400 gms Arbi or colocasia peeled and steamed.
2 potatoes peeled and steamed
2 tsps chili powder
1 tsp coriander powder
one onion chopped
1 tsp ajwain or carom seeds
1/2 tsp garam masala
Salt to taste
Method:
Mash arbi and potato in a bowl together. Add all the spices and chopped onion. Make medium sized balls and shape them into cutlets. In a shallow pan, heat 2 tbsp oil. Place the cutlets one by one and cook one side for seven minutes and for five on the other. Serve hot with pudina chutney!
Here's how.
Ingredients:
400 gms Arbi or colocasia peeled and steamed.
2 potatoes peeled and steamed
2 tsps chili powder
1 tsp coriander powder
one onion chopped
1 tsp ajwain or carom seeds
1/2 tsp garam masala
Salt to taste
Method:
Mash arbi and potato in a bowl together. Add all the spices and chopped onion. Make medium sized balls and shape them into cutlets. In a shallow pan, heat 2 tbsp oil. Place the cutlets one by one and cook one side for seven minutes and for five on the other. Serve hot with pudina chutney!
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