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.
- 200 gms Colocasia/ Taro Root/ Arbi
- 1 Teaspoon Ajwain / Carom seeds
- 2 Teaspoons Garam Masala
- 1 Teaspoon Red Chili Powder
- 1/2 Teaspoon Turmeric powder
- 1 cup spring onion chopped
- Salt to taste
- 1 Cup + 2 Teaspoons Semolina
- 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).
- 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.
- Once the roots are cool, peal the skin and put them in the mixing bowl one by one.
- Mash them and mix all the contents well
- 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 )
- Make equal sized small rounds of the dough and pat them until they are about 1/2 an inch thick.
- In a pan , add some oil and shallow fry the cutlets until they are golden brown on either side.
- Serve them with a tangy tamarind chutney ,squeeze some lime on them or simply sprinkle some Chaat masala on them and enjoy.