Today's post is a guest post from an old friend of mine - Sandhya Pradeep. She was my classmate in college and a smiling, calm, friendly girl. Of late she had been posting a lot of wonderful food pictures on Facebook and i was kinda impressed. When I asked her to start a blog, she didn't quite make up her mind. So I asked her to at least make a nice post for my blog, from her big collection of recipes. She immediately obliged and here is the recipe she sent about a week ago. Since I was on a vacation, I took time to post it, and now here it is for you!
Over to Sandhya...
Recently Sumana asked me to write a guest post for this delightful blog filled with delicious recipes. I was excited and started digging through my personal collection of recipes and found this one – Arvi cutlets an absolute favorite of mine.
When we think of cutlets, the first thing that comes to our minds is the regular potato cutlet. I have substituted taro roots for potatoes thereby making this snack a light, healthy and guilt-free alternative.
It is both quick to prepare and packed with authentic Indian zest.
I thank Sumana for inviting me to be a part of this culinary rendezvous and hope the readers will enjoy trying this recipe as much as I did.
Makes about 8-10 cutlets
Ingredients:
• Taro root (arvi, colocasia) – 7
• Onion – 1 medium-sized finely chopped
• Ginger- 1” grated
• Garlic – 4 large pods finely chopped
• Salt- to taste
• Green chilies – 2 finely chopped
• Red chili powder – 1 tsp or adjust to your spice level
• Chat masala – ½ tsp
• Garam masala – ¼ tsp
• Mint leaves – a handful finely chopped
• Coriander leaves – few strands finely chopped
• Turmeric – a pinch
• Corn flour – 2 tbsp or as needed for binding
• Oil for shallow frying.
• Lime juice – to garnish
Method:
• 1. Wash the taro root with skin and place them in the pressure cooker and pour enough water to immerse them. Cover the lid and pressure cook them with 2 whistles. Allow to cool.
• 2. Once cooled, drain the water and transfer it into a large bowl. Remove the skin of the taro root.
• Mash well using your palms.
• To this add onion, ginger, garlic, salt, green chillies, red chilli powder, chat masala, garam masala, mint leaves, turmeric, coriander leaves and mix well.
• Add cornflour and mix.
• In a shallow pan heat 3-4 tsp oil. Swirl the pan so that the entire pan is coated with oil.
• Lightly oil your palms. Pinch off a lime-sized ball of the mixture and flatten it using your palms to form a round patty.
• Place the patties in the pan and drizzle oil and cook both sides until it turns golden to dark brown color.
• Remove onto a plate. Squeeze some lemon juice on top and serve with tomato ketchup.
Notes:
• The patty should not be too thick as it needs to be cooked evenly.
Arvi (Taro Root) Cutlets
Makes about 8-10 cutlets
Ingredients:
• Taro root (arvi, colocasia) – 7
• Onion – 1 medium-sized finely chopped
• Ginger- 1” grated
• Garlic – 4 large pods finely chopped
• Salt- to taste
• Green chilies – 2 finely chopped
• Red chili powder – 1 tsp or adjust to your spice level
• Chat masala – ½ tsp
• Garam masala – ¼ tsp
• Mint leaves – a handful finely chopped
• Coriander leaves – few strands finely chopped
• Turmeric – a pinch
• Corn flour – 2 tbsp or as needed for binding
• Oil for shallow frying.
• Lime juice – to garnish
Method:
• 1. Wash the taro root with skin and place them in the pressure cooker and pour enough water to immerse them. Cover the lid and pressure cook them with 2 whistles. Allow to cool.
• 2. Once cooled, drain the water and transfer it into a large bowl. Remove the skin of the taro root.
• Mash well using your palms.
• To this add onion, ginger, garlic, salt, green chillies, red chilli powder, chat masala, garam masala, mint leaves, turmeric, coriander leaves and mix well.
• Add cornflour and mix.
• In a shallow pan heat 3-4 tsp oil. Swirl the pan so that the entire pan is coated with oil.
• Lightly oil your palms. Pinch off a lime-sized ball of the mixture and flatten it using your palms to form a round patty.
• Place the patties in the pan and drizzle oil and cook both sides until it turns golden to dark brown color.
• Remove onto a plate. Squeeze some lemon juice on top and serve with tomato ketchup.
Notes:
• The patty should not be too thick as it needs to be cooked evenly.
Thank you so much Sandhya, for a wonderful post for my blog.... I'm sure we'll all try your recipe and enjoy...
Never had Arvi cutlets before...will be trying them soon....
ReplyDeleteCutlet looks super delicious and fabulous,kudos to ur classmate, thanks for sharing..
ReplyDeleteThese look amazing & taste absolutely marvelous!
ReplyDeleteI got my mother to make some of these for me! Very yummy! :)
Promoted your post on IndiVine so that other people can enjoy this as well! :D
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