snack · festive · radha-ashtami · no-onion-no-garlic
Arbi Tikki
Boiled colocasia mashed smooth and bound with a little cornflour or rice flour, then shallow-fried until crisp outside and soft inside. Arbi is sticky, so oil your palms before shaping the tikkis. Fry them on medium heat and flip only once the bottom has formed a golden crust.
Cook along · 6 steps
Method
- 1
Place the boiled and peeled arbi in a large bowl and mash thoroughly until smooth.
- 2
Add cornflour or rice flour, green chili, ginger, coriander leaves, red chili powder, garam masala, roasted cumin powder and salt. Mix well to form a soft dough-like mixture.
- 3
Grease your hands with a little oil. Take small portions of the mixture, roll them into balls and flatten them gently between your palms to form round tikkis.
- 4
Heat a flat pan or tawa with a little oil over medium heat. Place the tikkis on the pan.
- 5
Shallow-fry until the bottom turns golden brown and crisp. Carefully flip and cook the other side until equally golden and crispy.
- 6
Remove the Arbi Tikkis from the pan and serve hot with green chutney or tomato ketchup.
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