This is one of Mum’s recipes. One we loved stealing from the pan itself! These crunchy, no-greasy arbi kebabs are great as starters and even as a side with the main meal.
Arbi/colocasia – 500 gms, boiled and peeled
Salt- 1 tsp (or to taste)
Red chilli powder- ½ tsp
Coriander powder- ½ tsp
Mango powder/amchoor- ½ tsp
Garam Masala- ¼ tsp
Lemon juice- ½ tsp
Oil- 1 tsp
Pressure cook the arbi till it is done but not too tender (it takes me one whistle to get it done). Peel and flatten each one by placing between your palms.
Mix all the spices and roll each flat arbi in the mix so that the masala/spice mix coats the arbi well.
Heat a non-stick pan and brush it with oil. Put the kebabs in and cook them on low heat till both sides turn brown.