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...
