Pin Arbi (colocasia, cheppanzkizhangu, chembu) is a root vegetable that I discarded as too slimy in my early days of cooking until I figured out interesting recipes with arbi. This arbi tikki recipe is one of the many ways I love to cook and eat this vegetable and it’s so very easy to prepare too. Pin In general, I love a good tikki or kofta recipe for a number of reasons – you can add any ingredients you want and as much or as little as you please, like this raw banana kofta that my mom in law makes with some green chutney added before cooking. The flavour is just lovely. Or this shortcut aloo tikki recipe I make with grated potatoes that you can add pretty much any spices of flavours to because it’s so highly customisable. Best of all, you can shallow fry or even bake tikki without compromising on taste which is a big one these days with everyone focused on easy and healthy evening snacks. Also check out this list of quick and easy evening snack recipes. Step by Step Arbi Tikki Recipe Wash the arbi thoroughly and place in a pan or pressure cooker with enough water to cover it PinCook until they are soft (if using pressure cooker, 1-2 whistles or 15 minutes should be sufficient). Let it cool and peel the skin off Pin Mash with a potato masher or fork without any lumps Pin Grind the green chilli with ginger and garlic to a coarse paste. You can also use a mortar and pestle for this Pin To the mashed arbi, add the chilli ginger garlic paste, chilli powder (if using), cumin powder, garam masala, and some salt Pin Mix thoroughly with a fork or your fingertips. The mixture will be quite sticky Add the rice flour or cornflour to make the mixture more easy to shape and handle. You may need more or less flour than what I’ve mentioned above Pin Once the mixture comes together, shape into roughly 3″ discs on the palm of your hands and set aside. I dusted with more rice flour since the mixture was still a bit sticky. PinHeat oil in a small pan to shallow fry the arbi tikki. Once hot, place each tikki gently into the hot oil PinFry both sides until golden brown Pin Drain on paper towels to absorb excess oil and serve hot with ketchup or green chutney as a snack or appetiser. For arbi tikki recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar. If you try this arbi tikki recipe, please leave a comment and rating below, I’d really appreciate the feedback and motivation. You can also share pictures of your recipes with me nags@cookingandme(dot)com or tag them #ediblegarden on social media.
