Easy Taro Root Cutlets / Arbi / Colocasia

I have contemplated using the Taro root/ Colocasia/ Arbi several times , but shied away from them since I had never tasted them before. This time around I tried a small batch. With lot of options to try the colocasia , I zeroed in on a fail safe tangy cutlet route to kick start the Arbi cooking at home. The root is extremely soft and cooks very quick. In terms of nutritional value , they are extremely starchy and have more calories than the Potatoes.

Ingredients:

1. 200 gms Colocasia/ Taro Root/ Arbi
2. 1 Teaspoon Ajwain / Carom seeds
3. 2 Teaspoons Garam Masala
4. 1 Teaspoon Red Chili Powder
5. 1/2 Teaspoon Turmeric powder
6. 1 cup spring onion chopped
7. Salt to taste
8. 1 Cup + 2 Teaspoons Semolina

Procedure:

1. Wash the Colocasia well and boil them in a pressure cooker for 4 to 5 whistles. ( I have cooked them for longer to be able to mash them into a smooth texture to make cutlets).
2. In the meantime , take a mixing bowl , add the carom seeds/ ajwain , garam masala , chili powder , turmeric powder, chopped spring onions , salt and mix them well.
3. Once the roots are cool, peal the skin and put them in the mixing bowl one by one.
4. Mash them and mix all the contents well
5. Slowly add the Semolina and mix until the dough is manageable. ( Note : Do add the semolina gradually , until and mix them gradually until you find the dough easy to manage. Vary the proportions of the semolina since the consistency of the Colocasia determines how much you need )
6. Make equal sized small rounds of the dough and pat them until they are about 1/2 an inch thick.
7. In a pan , add some oil and shallow fry the cutlets until they are golden brown on either side.
8. Serve them with a tangy tamarind chutney ,squeeze some lime on them  or simply sprinkle some Chaat masala on them and enjoy.